Kentucky BLTs

By: Recipe by Charlie Steinberg
By: Recipe by Charlie Steinberg


  • 12 oz thick-cut bacon (we used Stonecross Farms)

  • 1 medium-sized yellow onion, cut into 1/4" slices

  • 1 head of garlic, roasted in a 350˚ oven for about an hour, or until soft and golden

  • 1/3 c mayo

  • 1 T lemon juice

  • Salt and pepper, to taste

  • 8 slices of a hearty bread (we're using a seeded loaf from Blue Dog Bakery)

  • Bibb lettuce leaves

  • 1 medium-large tomato, cut into thick slices

  • 4 eggs


  • Place bacon and onions in a large skillet on medium heat, and allow to cook, turning

    bacon occasionally, until bacon is golden and crispy, and onions begin to caramelize.

  • Once bacon and onions are ready, set aside to drain on a plate with a layer of paper


  • While the bacon and onions cook, remove roasted garlic from the skin and mash in a

    small bowl with a fork. Add mayo and lemon juice, mix well and season to taste with

    salt and pepper. Set aside aioli until sandwich assembly.

  • Once ready for sandwich assembly, spread a thin layer of the aioli on each slice of

    bread. Place two slices of bread, side by side, on each plate (this will be an open-

    face sandwich), and top with a few pieces of lettuce, bacon and onions, and then the

    tomato. Fry the eggs to each person's liking, and top each sandwich with a finished egg.

    Dig in!

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