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How to Pack for a Picnic

BLTTC: Bacon Lettuce Tomato Tillamook Cheese

The classic BLT gets an upgrade with the addition of Tillamook Farmstyle Thick Cut Swiss Sliced Cheese. We added a bit of heat with a chili pepper oil and a touch of herby creaminess with some homemade basil mayonnaise. 

Course Main Course
Cuisine American
Keyword BLT, sandwich
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1 Loaf of Fresh Bread I used Sourdough
  • 2 TBSP of Olive Oil
  • ½ tsp of red pepper chili flakes
  • 12 ounces of bacon cooked in the oven
  • 2 heirloom tomatoes sliced thickly
  • 10 slices of Tillamook Farmstyle Thick Cut Swiss Sliced Cheese
  • 4 TBSP of mayonnaise
  • ½ cup of basil diced

Instructions

  1. Preheat oven to 400°F and line two non-rimmed cookie sheets with aluminum foil. 

  2. Layer on your bacon, and cook for 15 minutes. Removing from the grease to drain on a paper towel. 

  3. While the bacon is cooking, mix your olive oil with the red pepper chili flakes. Slice your loaf of sourdough and using a pastry brush, brush on the olive oil mix and set aside on an aluminum foil cookie sheet. 

  4. In a small bowl, combine the mayonnaise and basil. 

  5. When the bacon is done cooking, place the bread in the oven and toast for 5 minutes. 

  6. When the bread has crisped, remove from the oven, slather on mayonnaise on one side, layer on bacon, tomato, Tillamook Swiss cheese, lettuce, and top with the other slice of bread. 

  7. Wrap in parchment paper and tie with cooking twine and stash in your picnic basket.