Advanced BLT Sandwich

July 29, 2015


That delicious peppercorn & parmesan bread I baked off last week inspired something more. With such an amazing taste and texture, that bread I knew would go perfectly with the good ol’ B.L.T. 


I don’t think there’s anything more that needs to be said about the B.L.T. sandwich. Its perfect combination of flavors and textures always have us coming back for more. So if this is true, then what about pairing it with other textures and flavors that will accentuate the already glorified master piece.


Let’s give it a try.



Advanced BLT 

“The classic B.L.T. now featuring grilled corn, creamy avocado, sweet apples, and fresh basil stacked between two slices of freshly baked black peppercorn & parmesan bread. ”


Prep Time: 10 minutes                                       Total Time: 15 minutes                         Makes: 1 sandwich





  • 2 slices peppercorn-parmesan bread

  • 4 tablespoons mayonnaise

  • 6 slices crispy maple bacon

  • 1/4 cup sliced avocado 

  • 1 tablespoon lime juice

  • Pinch of salt

  • 1/4 cup roasted corn

  • 6 thin slices Gala apples 

  • 6 thin slices beefsteak tomato

  • 6 leaves fresh basil

  • 3 leaves green leaf lettuce



  1. Spread  2 tablespoons of mayonnaise on one side of both slices of bread.

  2. Layer with bacon and top with diced avocado.

  3. Spritz with lime juice and kosher salt to bring out the flavor of the avocado.

  4. Add the roasted corn, sliced apples, and sliced tomatoes. Sprinkle the tomatoes with a pinch of salt to bring out their flavor.

  5. Finish with a layer of fresh basil and green leaf lettuce, followed by the remaining slice of bread.

Roasted Corn

  1. Preheat oven to 425° Fahrenheit.

  2. Place the entire corn cob, husk and all, into the oven and allow to roast for 30 minutes.

  3. Carefully remove the corn from the oven and allow to cool until easy to handle.

  4. Take the corn off the cob and discard the cob or save for soup stock.

Maple Bacon

  1. Preheat oven to 425° Fahrenheit. 

  2. Line bacon on a sheet tray so each piece is just barely overlapping one another.

  3. Sprinkle with 1 teaspoon of salt, 1 teaspoon ground black pepper, and 1 teaspoon chipotle chili flakes.

  4. Bake for 20 minutes until crispy. 

  5. Remove from oven and drizzle with 2 tablespoons honey.



  *Sprinkling salt over tomato slices will bring out their flavor. 


Nutrition Information                                    %Daily Value       

  Serving Size: 1 Serving                                                                                                         *Based on a 2000 calorie diet 

Calories: 686                                       Added Sugars: 6g               Vitamin A                                                             5%

Total Fat:                                                                            41g               Vitamin B6                                                        66%

    Saturated Fat:                                                             80g               Vitamin B12                                                      26%

Cholesterol:                                                                  48mg               Vitamin C                                                          25%

Sodium:                                                                       1074mg                Vitamin D                                                           2%

Potassium:                                                                 1559mg                Iron                                                                      39%

Total Carbohydrates:                                                    56g               Calcium                                                               16%

    Dietary Fiber:                                                              15g               Riboflavin                                                           31%

Protein:                                                                          29g                Folate                                                                 58%


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