Braided Bacon BLT

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Braided Bacon is something that caught my eye a while back.  I forgot to bookmark it, so I had to recreate it myself.  Until I actually made it and put it on my sandwich, I thought it was just cute braided bacon.  However, once I made it and placed it on my sandwich, I realized what a FANTASTIC idea it really was!  Because it was braided bacon, it was two pieces thick, and I was able to get a real bite of  bacon in every bite of my sandwich.  None of the bacon fell out, not even a crumble.

I know that many people are very traditional when it comes to their BLTs, but I like what I like on a sandwich.  I like my bread toasted with cheese on it.  Since I use Gluten-Free bread, it is usually frozen.  Warming up frozen bread usually just makes it mushy.  So, when I typically microwave it for 30 seconds and then put it into the toaster oven with cheese on top of one of the pieces.  This also helps anchor things like your Braided Bacon to the piece of bread.

On my bottom piece of bread, I like to add just a very light coat of spicy mustard, purple (or red depending on where you live) sliced almost paper thing, leaf lettuce, and fresh sliced tomato.  If I’m in the mood for pickles, they go between the cheese and bacon so they won’t slip off.  Of course, the veggies are always better on my sandwiches and burgers if they come fresh from my own garden!

Braided Bacon

Braided Bacon BLT

Rating 

Prep time: 

Cook time: 

Total time: 

Serving size: 3 slices = 1 sandwich

Love bacon on your sandwiches and burgers but have a hard time keeping on there? Braided bacon is the answer to your problem!
Ingredients
  • Bacon
  • Lettuce
  • Tomato
  • Cheese (optional)
  • Onion (optional)
  • Pickles (optional)
  • Mustard (optional)
  • Mayo (optional)
Instructions
  1. Heat oven to 400*.
  2. Line a cake pan with aluminum foil. The foil will avoid lots of scrubbing later.
  3. Place a baking or cooling rack on top of the foil. The rack allows the fat to drip into the bottom of the pan and avoids the bacon sitting in it to cook.
  4. Cut one whole package of bacon in half, so that strips of bacon are ½ the original size.
  5. Place three ½ strips of bacon on the rack, side by side.
  6. Place three more ½ strips of bacon on top of the original bacon, turned the opposite direction of the bottom layer.
  7. Weave the top layer of bacon over and under the bottom layer of bacon.
  8. Tuck the ends underneath for that tidy, finished look.
  9. Place four to five braids on rack to cool. Leave a little space between each one so they don't stick together as they cook.
  10. Bake for 20 - 35 minutes at 400*. Oven temps and times may vary.
  11. Remove from rack to drain on paper towels. Blot the top of the bacon braid to remove any residual grease.

Braided Bacon

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