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BLC Sandwich on Olive Bread

BLC Sandwich on Olive Bread

Elaine Khosrova
In this BLT variation, crispy bacon, lettuce, and melted cheddar are layered with sweet red pepper and a little honey. Olive bread is particularly good with these savory players, but any rustic loaf will do.


  • 1 tablespoon unsalted butter softened
  • 1 teaspoon honey
  • 2 slices ¾-inch thick olive bread or other rustic bread
  • ounces sharp cheddar thinly sliced
  • 1 long piece about 2 ounces roasted red pepper
  • 2 leaves Romaine lettuce torn into bite-size pieces
  • 2 slices thick-cut bacon cooked until crisp


  • In a small ramekin, combine butter and honey; set aside. Lightly toast bread slices. Remove one slice from toaster and reserve; on the other, add a layer of cheese. Toast or broil briefly, until cheese begins to melt.
  • Spread the honey butter on the reserved slice of bread, then top with red pepper and half the lettuce. Cut bacon to fit sandwich, and arrange on lettuce. Top bacon with remaining lettuce, then cover with the cheese-covered slice of bread. Press down to secure the filling while cutting sandwich in half. To serve in quarters, use toothpicks to secure each wedge.

Elaine Khosrova

Elaine Khorova is the original Editor-in-Chief of culture magazine and the current recipe writer extraordinaire. She resides in the Hudson Valley of New York where she is working on a book about the history of butter.

Photographer Evi Abeler

Evi Abeler is a food and still life photographer based in New York City. She helps art directors, cookbook authors and designers to communicate the love, passion and thought that goes into every project and creates modern, yet classic images. Her clients in advertising, publishing, hospitality and retail include Food & Wine Magazine (which named her Digital Food Award Winner), Harper Collins Publishing and Whole Foods Markets.