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Grillo’s Original Tangy BLT

Ingredients
  • 3 strips thick-cut, naturally cured bacon, cooked
  • 2 slices sandwich bread
  • 2 tbsp. mayonnaise
  • 1 1/2 cups finely shredded iceberg lettuce
  • 4 thick cut slices of beefsteak tomatoes
  • 4 Grillo’s Dill Sandwich Makers
  • Coarse sea salt
  • Freshly ground black pepper to taste
Instructions
  1. Bring griddle or skillet to medium-low heat. Add bacon and cook until lightly browned, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.
  2. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices and Grillo’s Pickles Sandwich Makers on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
  3. Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.

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