Nothing beats the comforting aroma of sizzling bacon between two slices of bread. Whether you’re craving a quick lunch, a hearty breakfast, or a midnight snack, these 19 irresistible bacon sandwich recipes have you covered. From classic combos to creative twists, get ready to elevate your sandwich game and satisfy every craving!
Classic BLT Bacon Sandwich
Tackle lunchtime hunger with this timeless favorite. Crispy bacon, fresh lettuce, and juicy tomatoes come together between toasted bread for a satisfying bite. It’s simple, fast, and always hits the spot.
Ingredients
– 8 slices thick-cut bacon (I go for hickory-smoked for extra flavor)
– 4 slices sourdough bread (toasting brings out its tangy best)
– 2 tbsp mayonnaise (Duke’s is my pantry staple for creaminess)
– 1 large ripe tomato, sliced ¼-inch thick (heirlooms add vibrant color)
– 2 leaves crisp iceberg lettuce (chilled for that refreshing crunch)
– Salt and black pepper to taste (freshly ground pepper makes a difference)
Instructions
1. Preheat a large skillet over medium heat (around 350°F) to ensure even cooking.
2. Arrange bacon slices in the skillet without overlapping to allow proper crisping.
3. Cook bacon for 4-5 minutes per side until browned and crispy, then transfer to a paper towel-lined plate to drain excess grease.
4. While bacon cooks, toast sourdough bread in a toaster or oven until golden brown, about 3-4 minutes.
5. Spread 1 tablespoon of mayonnaise evenly on one side of each toasted bread slice.
6. Layer two slices of bacon on top of the mayonnaise on two bread slices.
7. Place tomato slices over the bacon, seasoning lightly with salt and black pepper.
8. Add a leaf of iceberg lettuce on top of the tomatoes for freshness.
9. Top with the remaining bread slices, mayonnaise side down, and press gently to secure.
10. Slice each sandwich in half diagonally for easy serving.
Resulting in a perfect balance of textures: the crisp bacon and lettuce contrast with the soft tomato and creamy mayo. Serve it with a side of pickles or potato chips for a classic diner-style meal that never disappoints.
Avocado and Bacon Breakfast Sandwich
Let’s make breakfast better with this hearty sandwich. Layers of creamy avocado and crispy bacon come together perfectly. It’s the ultimate morning fuel that keeps you satisfied for hours.
Ingredients
– 4 slices thick-cut bacon (I always go for applewood-smoked for that sweet smokiness)
– 2 large eggs, preferably room temperature for even cooking
– 2 slices sourdough bread (toasted sourdough adds the perfect crunch)
– 1 ripe avocado, pitted and sliced (choose one that gives slightly when pressed)
– 2 tbsp mayonnaise (Duke’s is my favorite for its tangy flavor)
– 1 tbsp unsalted butter (for that golden, buttery toast)
– Salt and black pepper to taste (freshly cracked pepper makes all the difference)
Instructions
1. Heat a skillet over medium heat and add the bacon slices, cooking for 4-5 minutes per side until crispy and browned.
2. Transfer the bacon to a paper towel-lined plate to drain excess grease.
3. In the same skillet, melt 1 tbsp of butter over medium heat.
4. Crack the eggs into the skillet and cook for 2-3 minutes until the whites are set but the yolks are still runny, seasoning with salt and pepper.
5. Tip: For perfectly runny yolks, avoid flipping the eggs and cover the skillet briefly to cook the tops.
6. While the eggs cook, toast the sourdough bread in a toaster or oven until golden brown, about 3-4 minutes at 375°F.
7. Spread 1 tbsp of mayonnaise evenly on one side of each toast slice.
8. Layer the sliced avocado on one piece of toast, mashing it slightly with a fork for creaminess.
9. Tip: Sprinkle a pinch of salt on the avocado to enhance its flavor naturally.
10. Place the cooked bacon slices on top of the avocado.
11. Carefully slide the fried eggs onto the bacon layer.
12. Top with the second slice of toast, mayo-side down, and press gently.
13. Tip: Let the sandwich sit for a minute before cutting to allow the flavors to meld together.
14. Slice the sandwich in half diagonally and serve immediately.
Buttery, crisp toast gives way to creamy avocado and smoky bacon, with a runny yolk that ties it all together. For a kick, add a dash of hot sauce or serve with a side of fresh fruit to balance the richness.
Cheddar Bacon Ranch Melt
Mouthwatering comfort food that hits all the right notes—cheesy, savory, and ridiculously easy to make. Perfect for busy weeknights when you need something satisfying fast. This sandwich comes together in minutes but tastes like you spent hours.
Ingredients
– 4 slices thick-cut bacon (I always go for applewood smoked—it adds a subtle sweetness)
– 2 tbsp ranch seasoning mix (the dry packet kind works best for even flavor distribution)
– 1 cup shredded sharp cheddar cheese (freshly grated melts smoother than pre-shredded)
– 4 slices sourdough bread (toasted sourdough holds up better against the gooey filling)
– 2 tbsp unsalted butter (softened butter spreads easily without tearing the bread)
Instructions
1. Preheat a skillet over medium heat (350°F if using a thermometer).
2. Cook the bacon slices for 4–5 minutes per side until crispy and browned.
3. Transfer the bacon to a paper towel-lined plate to drain excess grease.
4. Crumble the cooled bacon into small pieces using your hands or a knife.
5. In a medium bowl, combine the shredded cheddar cheese, crumbled bacon, and ranch seasoning mix.
6. Spread the softened butter evenly on one side of each sourdough bread slice.
7. Place two bread slices buttered-side down in the preheated skillet.
8. Divide the cheese-bacon-ranch mixture evenly over the bread in the skillet.
9. Top with the remaining bread slices, buttered-side up.
10. Cook for 3–4 minutes until the bottom is golden brown and crispy.
11. Flip the sandwiches carefully using a spatula.
12. Cook for another 3–4 minutes until the second side is golden brown and the cheese is fully melted.
13. Remove from the skillet and let rest for 1 minute before slicing.
Crispy on the outside and oozing with cheesy, ranch-infused goodness on the inside. The smoky bacon adds a salty crunch that balances the creamy melt. Serve it alongside a simple salad or dunk it in extra ranch for an indulgent twist.
Maple Bacon and Brie Croissant
You haven’t lived until you’ve tried this sweet-savory combo. Maple bacon and brie croissants are the ultimate breakfast upgrade. They’re surprisingly simple to make at home.
Ingredients
– 4 large croissants, day-old ones work best for slicing
– 8 slices thick-cut bacon, I prefer applewood smoked for extra flavor
– 1/4 cup pure maple syrup, the real stuff makes all the difference
– 4 oz brie cheese, rind removed and sliced into 8 pieces
– 2 tbsp unsalted butter, softened for easy spreading
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, flipping halfway through.
3. Drain bacon on paper towels, then brush both sides with maple syrup while still warm.
4. Slice croissants horizontally, being careful not to cut all the way through.
5. Spread softened butter on both inner sides of each croissant.
6. Place two slices of maple-glazed bacon inside each croissant.
7. Tuck two slices of brie cheese alongside the bacon in each croissant.
8. Bake for 5-7 minutes until cheese is melted and croissant edges are golden.
9. Remove from oven and drizzle remaining maple syrup over the top.
Tip: Warm croissants slightly before slicing to prevent tearing.
Tip: Pat bacon dry after glazing to prevent sogginess.
Tip: Let cool for 2 minutes before serving for cleaner slicing.
Unbelievably flaky croissants give way to gooey brie and crisp bacon. The maple syrup caramelizes into a sticky-sweet glaze that balances the saltiness perfectly. Serve these warm with a side of fresh fruit for a brunch that’ll impress everyone.
Spicy Sriracha Bacon Baguette
Just when you thought bacon couldn’t get better, sriracha enters the chat. This spicy-savory combo on crusty bread is my go-to game day snack. Seriously addictive stuff.
Ingredients
– 1 French baguette (I grab the crustiest one I can find)
– 8 slices thick-cut bacon (applewood smoked adds great flavor)
– 3 tbsp sriracha sauce (the rooster bottle is non-negotiable)
– 2 tbsp honey (local if you have it)
– 1 tbsp melted butter (salted works best here)
– ½ tsp garlic powder
– Fresh cilantro for garnish (optional but recommended)
Instructions
1. Preheat your oven to 400°F.
2. Line a baking sheet with aluminum foil for easy cleanup.
3. Arrange bacon slices in a single layer on the prepared baking sheet.
4. Bake bacon for 15-18 minutes until crispy but not burnt.
5. Transfer cooked bacon to a paper towel-lined plate to drain excess grease.
6. While bacon cooks, slice the baguette diagonally into 1-inch thick pieces.
7. In a small bowl, whisk together sriracha sauce, honey, melted butter, and garlic powder.
8. Brush the spicy sriracha mixture generously onto one side of each baguette slice.
9. Place coated baguette slices on the same baking sheet (discard bacon grease).
10. Bake bread slices for 5-7 minutes until edges are golden and sauce is bubbly.
11. Remove from oven and immediately top each slice with one piece of crispy bacon.
12. Garnish with fresh cilantro leaves if using.
Best served immediately while the bread is still warm and crisp. The contrast between the spicy kick and smoky bacon is unreal. Try pairing with a cold beer to cut through the heat.
Bacon and Egg Grilled Cheese
A perfectly crispy, cheesy, and savory breakfast sandwich that’s ready in minutes. Bacon and eggs join forces with melty cheese between buttery toasted bread. It’s a hearty, no-fuss meal that always satisfies.
Ingredients
– 4 slices thick-cut bacon (I always go for thick-cut—it stays crispier)
– 2 large eggs (room temp eggs blend better, but cold works in a pinch)
– 4 slices sourdough bread (my favorite for its tang and sturdy crunch)
– 2 tbsp unsalted butter, softened (soft butter spreads evenly without tearing the bread)
– 4 slices sharp cheddar cheese (sharp cheddar gives a bold flavor that cuts through the richness)
– Salt and black pepper (a pinch of each—freshly cracked pepper is key here)
Instructions
1. Heat a large skillet over medium heat.
2. Add the bacon slices to the skillet.
3. Cook the bacon for 4-5 minutes per side until crispy and browned.
4. Transfer the bacon to a paper towel-lined plate to drain excess grease.
5. Pour off all but 1 tbsp of bacon grease from the skillet.
6. Crack the eggs directly into the skillet with the reserved bacon grease.
7. Sprinkle the eggs with a pinch of salt and black pepper.
8. Cook the eggs for 2-3 minutes until the whites are set but yolks are still runny.
9. Remove the eggs from the skillet and set aside.
10. Spread softened butter evenly on one side of each bread slice.
11. Place two bread slices buttered-side down in the skillet over medium-low heat.
12. Layer one slice of cheese on each bread slice in the skillet.
13. Top each with two bacon slices and one cooked egg.
14. Add another slice of cheese on top of each egg.
15. Place the remaining bread slices on top with buttered-side facing up.
16. Cook the sandwiches for 3-4 minutes until the bottom bread is golden brown.
17. Flip the sandwiches carefully using a spatula.
18. Cook for another 3-4 minutes until the second side is golden brown and cheese is melted.
19. Remove from heat and let rest for 1 minute before slicing.
Sandwiches emerge with a crackly exterior and gooey, savory interior. The runny yolk mingles with melted cheese for a rich, comforting bite. Serve immediately with a side of hot sauce or fresh fruit for balance.
Turkey Club with Crispy Bacon
Mouthwatering and satisfying, this turkey club combines smoky bacon with fresh veggies. Perfect for lunch or a quick dinner. Let’s get cooking.
Ingredients
– 8 slices thick-cut bacon (I always use applewood-smoked for extra flavor)
– 1 lb sliced roasted turkey breast (go for high-quality deli cuts)
– 8 slices sourdough bread (toasted crisp, my favorite for crunch)
– 1/2 cup mayonnaise (Duke’s is my top pick for richness)
– 2 ripe tomatoes, sliced 1/4-inch thick (room temp tomatoes release less juice)
– 4 leaves crisp iceberg lettuce (chilled for maximum crunch)
– Salt and black pepper to taste (freshly ground pepper makes a difference)
Instructions
1. Preheat oven to 400°F.
2. Arrange bacon slices in a single layer on a baking sheet.
3. Bake bacon for 15-18 minutes until crispy and browned.
4. Transfer bacon to a paper towel-lined plate to drain excess grease.
5. Toast sourdough bread slices in a toaster or oven until golden brown, about 3-4 minutes.
6. Spread 1 tablespoon mayonnaise evenly on one side of each bread slice.
7. Layer 2 slices of bread with 4 oz turkey breast each.
8. Top turkey with 2 slices of crispy bacon per sandwich.
9. Add 2-3 tomato slices and season lightly with salt and pepper.
10. Place one lettuce leaf on top of each tomato layer.
11. Cap with the remaining bread slices, mayo-side down.
12. Press down gently to compact the layers.
13. Slice each sandwich diagonally with a serrated knife for clean cuts.
14. Serve immediately.
Crispy bacon and toasted bread provide a satisfying crunch against the tender turkey. The cool lettuce and juicy tomatoes balance the richness perfectly. Try serving it with a side of pickles or potato chips for a classic diner feel.
Pesto Bacon Ciabatta
Pesto bacon ciabatta transforms simple ingredients into a flavor-packed sandwich. Perfect for a quick lunch or casual dinner. Crispy bacon and fresh pesto make it irresistible.
Ingredients
– 4 ciabatta rolls, split (I like them slightly stale for better toasting)
– 8 slices thick-cut bacon (applewood-smoked adds great flavor)
– 1/2 cup basil pesto, homemade or store-bought (extra virgin olive oil-based is my preference)
– 4 slices provolone cheese (melts beautifully)
– 2 tbsp unsalted butter, softened (for that golden crisp)
Instructions
1. Preheat oven to 375°F.
2. Arrange bacon slices on a baking sheet in a single layer.
3. Bake bacon for 15-18 minutes until crispy, flipping halfway through.
4. Transfer bacon to a paper towel-lined plate to drain excess grease.
5. Spread softened butter on the cut sides of each ciabatta roll.
6. Place rolls butter-side down on a clean baking sheet.
7. Toast in oven for 5-7 minutes until golden brown.
8. Remove rolls from oven and flip to toasted side up.
9. Spread 1 tablespoon pesto on the bottom half of each roll.
10. Layer 2 bacon slices on top of pesto for each sandwich.
11. Place 1 slice provolone cheese over bacon on each sandwich.
12. Return sandwiches to oven and bake for 3-4 minutes until cheese melts.
13. Remove from oven and top with remaining ciabatta halves.
14. Serve immediately while warm and crispy.
Crispy ciabatta contrasts with the creamy pesto and melted cheese. The smoky bacon adds a savory depth that balances the herbal notes. Try serving it with a side of tomato soup for dipping or slice into smaller pieces as appetizers.
Honey Mustard Bacon Panini
Finally, a sandwich that hits all the right notes—sweet, savory, and perfectly crispy. This honey mustard bacon panini comes together fast for a satisfying lunch or dinner. Trust me, it’s worth firing up the panini press for.
Ingredients
– 4 slices sourdough bread (I love the tangy crunch it adds)
– 4 slices thick-cut bacon (go for applewood-smoked if you can)
– 2 tbsp honey mustard (I prefer a coarse-grained variety for texture)
– 4 slices sharp cheddar cheese (room temp melts better)
– 2 tbsp unsalted butter, softened (for that golden crust)
Instructions
1. Preheat your panini press to 375°F.
2. Cook bacon in a skillet over medium heat for 5–7 minutes until crispy, then drain on paper towels.
3. Spread 1 tbsp honey mustard evenly on two slices of sourdough bread.
4. Layer two slices of cheddar cheese on each mustard-covered bread slice.
5. Place two bacon slices on top of the cheese on each sandwich half.
6. Top with the remaining bread slices to form two sandwiches.
7. Spread softened butter on the outer sides of both sandwiches.
8. Place sandwiches in the preheated panini press and close the lid.
9. Cook for 4–5 minutes until the bread is golden brown and cheese is melted.
10. Remove from press, let rest for 1 minute, then slice diagonally.
Kind of perfect, right? The contrast between the crispy bacon and gooey cheese is irresistible. Serve it with a dill pickle spear or a simple side salad to cut the richness.
Bacon and Tomato Jam Sandwich
Let’s make a killer bacon and tomato jam sandwich—it’s sweet, savory, and totally addictive. This recipe comes together fast and delivers big flavor. Perfect for a quick lunch or a satisfying snack.
Ingredients
– 8 slices thick-cut bacon (I always go for applewood-smoked for extra flavor)
– 2 large ripe tomatoes, diced (use heirlooms if you can—they’re juicier)
– 1/4 cup brown sugar
– 2 tbsp apple cider vinegar
– 4 slices sourdough bread (toasted sourdough holds up best against the jam)
– 2 tbsp mayonnaise
– 4 leaves butter lettuce
Instructions
1. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, then transfer to a paper towel-lined plate to drain.
2. In the same skillet, add the diced tomatoes and cook for 5 minutes over medium heat until they start to break down.
3. Stir in the brown sugar and apple cider vinegar, then reduce heat to low and simmer for 15 minutes until thickened into a jam-like consistency.
4. Toast the sourdough bread in a toaster or oven at 350°F for 5 minutes until golden brown and crisp.
5. Spread 1 tbsp of mayonnaise evenly on one side of each toasted bread slice.
6. Layer 2 leaves of butter lettuce on two of the bread slices.
7. Crumble the cooked bacon and divide it evenly over the lettuce.
8. Spoon the tomato jam over the bacon, covering it completely.
9. Top with the remaining bread slices, mayo-side down, and press gently to secure.
Just assembled, this sandwich offers a perfect crunch from the toast, balanced by the creamy mayo and crisp lettuce. The sweet and tangy tomato jam pairs brilliantly with the salty bacon—try serving it with a side of pickles for a contrast that really pops.
Ultimate Bacon and Avocado Burger
This burger combines smoky bacon with creamy avocado for a perfect bite. Keep it simple and let the ingredients shine. Trust me, it’s worth every minute.
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 4 slices thick-cut bacon (I always go for applewood-smoked)
– 1 large avocado, ripe but firm
– 4 burger buns, lightly toasted
– 2 tbsp mayonnaise (Duke’s is my favorite for tang)
– 1 tbsp olive oil (extra virgin for better flavor)
– Salt and black pepper, to season generously
Instructions
1. Preheat a skillet over medium-high heat to 375°F.
2. Cook the bacon slices for 4-5 minutes per side until crispy, then drain on paper towels. Tip: Save the bacon grease for cooking the patties for extra flavor.
3. Shape the ground beef into 4 equal patties, about 1/2-inch thick, and season both sides with salt and pepper.
4. Heat olive oil in the same skillet over medium heat.
5. Cook the patties for 4 minutes on the first side until a brown crust forms.
6. Flip the patties and cook for another 3-4 minutes for medium doneness (160°F internal temperature). Tip: Avoid pressing down on the patties to keep them juicy.
7. While patties cook, slice the avocado and lightly toast the buns until golden.
8. Spread mayonnaise on the bottom bun halves.
9. Place a cooked patty on each bun bottom.
10. Top each patty with a bacon slice and avocado slices.
11. Cover with the top bun halves. Tip: Serve immediately while hot for the best texture contrast.
Grab this burger and enjoy the crunch of bacon against the smooth avocado. The flavors meld together in a hearty, satisfying way—perfect for a casual dinner or backyard gathering.
Smoky BBQ Bacon and Coleslaw Roll
Craving something smoky and satisfying? These BBQ bacon and coleslaw rolls hit the spot with minimal fuss. Perfect for game day or a quick lunch fix.
Ingredients
– 8 slices thick-cut bacon (I always go for applewood-smoked for extra flavor)
– 1 pound ground beef (80/20 blend works best for juiciness)
– 1/4 cup BBQ sauce, plus extra for brushing (use your favorite brand—I’m loyal to Sweet Baby Ray’s)
– 1 teaspoon smoked paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon black pepper
– 1/2 teaspoon salt
– 4 large hamburger buns (toasted lightly for crunch)
– 2 cups pre-made coleslaw (grab the creamy kind from the deli section to save time)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with aluminum foil for easy cleanup.
2. Arrange the bacon slices in a single layer on the baking sheet.
3. Bake the bacon for 15–18 minutes until crispy, flipping halfway through—watch closely to avoid burning.
4. Remove the bacon from the oven and drain on paper towels; crumble it into small pieces once cooled.
5. In a medium bowl, combine the ground beef, BBQ sauce, smoked paprika, garlic powder, onion powder, black pepper, and salt.
6. Mix gently with your hands until just combined; overmixing can make the meat tough.
7. Divide the mixture into 4 equal portions and shape each into a patty, about 1/2-inch thick.
8. Heat a skillet or grill pan over medium-high heat and cook the patties for 4–5 minutes per side, until internal temperature reaches 160°F.
9. Brush the patties with additional BBQ sauce during the last minute of cooking for a glossy finish.
10. Lightly toast the hamburger buns in the same pan for 1–2 minutes until golden brown.
11. Assemble each roll by placing a patty on the bottom bun, topping with crumbled bacon and a generous scoop of coleslaw, and finishing with the top bun.
Grill marks add char, but the real star is the smoky-sweet BBQ melding with the crisp bacon and cool coleslaw. Serve these immediately with extra napkins—they’re delightfully messy and perfect for pairing with crispy fries or a cold beer.
Bacon, Lettuce, and Gorgonzola Sandwich
Venture beyond the classic BLT with this gourmet twist that balances salty, creamy, and crisp textures perfectly. It’s a quick upgrade for lunch or a light dinner, delivering bold flavors without fuss. Keep it simple but impressive.
Ingredients
– 4 slices thick-cut bacon (I always go for applewood-smoked for extra flavor)
– 2 slices sourdough bread (toasted until golden—my favorite for crunch)
– 2 tbsp mayonnaise (use full-fat for richness, it makes a difference)
– 1/4 cup crumbled Gorgonzola cheese (room temp blends smoother)
– 2 large lettuce leaves, like romaine or butter lettuce (crisp and fresh)
– 1 tbsp unsalted butter (for that perfect golden toast)
Instructions
1. Heat a skillet over medium heat and add the bacon slices in a single layer.
2. Cook the bacon for 4-5 minutes per side until crispy and browned, flipping once halfway through.
3. Remove the bacon from the skillet and drain on paper towels to absorb excess grease.
4. In the same skillet, melt the unsalted butter over medium heat.
5. Place the sourdough bread slices in the skillet and toast for 2-3 minutes per side until golden brown.
6. Spread 1 tbsp of mayonnaise evenly on one side of each toasted bread slice.
7. Sprinkle the crumbled Gorgonzola cheese over the mayonnaise on both slices.
8. Layer the crispy bacon evenly on one slice of bread.
9. Top the bacon with the lettuce leaves, ensuring they cover the surface.
10. Place the second bread slice on top, cheese-side down, and press gently to secure.
11. Cut the sandwich in half diagonally for easier handling.
Buttery, crisp bread gives way to salty bacon and tangy Gorgonzola, with lettuce adding a fresh crunch. Serve it warm with a side of pickles or potato chips for a satisfying contrast. This sandwich shines with a cold beer or iced tea on a sunny day.
Apple and Bacon Grilled Sandwich
Crisp autumn days call for this savory-sweet combo that hits all the right notes. Apple and bacon grilled sandwich brings warmth and comfort in every bite.
Ingredients
– 4 slices sourdough bread (my favorite for its sturdy crust)
– 4 slices thick-cut bacon, cooked until crispy
– 1 medium Granny Smith apple, thinly sliced (tart varieties hold up best)
– 4 slices sharp cheddar cheese
– 2 tbsp unsalted butter, softened (room temp spreads easier)
– 1 tbsp maple syrup (the real stuff makes a difference)
Instructions
1. Cook 4 slices of bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels.
2. Thinly slice 1 medium Granny Smith apple using a mandoline for even thickness.
3. Spread 1 tbsp softened butter on one side of each of the 4 bread slices.
4. Place 2 bread slices buttered-side down in a cold skillet.
5. Layer 2 slices of cheese, all the apple slices, and 2 slices of bacon on each bread slice in the skillet.
6. Drizzle ½ tbsp maple syrup over the bacon on each sandwich.
7. Top with remaining cheese slices and the other bread slices, buttered-side up.
8. Heat skillet over medium-low heat and cook for 4-5 minutes until golden brown.
9. Flip sandwiches carefully using a spatula and cook for another 4-5 minutes until second side is golden and cheese is melted.
10. Remove from skillet and let rest for 2 minutes before slicing diagonally.
A perfect balance of crispy, melty, and sweet emerges from this grilled masterpiece. The tart apples cut through the richness while the maple adds a subtle sweetness. Serve with a side of crisp apple slices or a small salad for contrasting textures.
Jalapeño Popper Bacon Sub
Mouthwatering jalapeño popper bacon subs combine spicy, creamy, and smoky flavors in one handheld meal. Perfect for game day or a quick dinner, these subs are irresistibly cheesy and satisfying. They come together fast with minimal prep.
Ingredients
– 4 sub rolls, split lengthwise (I like them slightly toasted for extra crunch)
– 8 slices bacon, cut in half (thick-cut bacon holds up best)
– 4 oz cream cheese, softened (room temp blends smoother)
– 1/2 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
– 2 jalapeños, seeded and finely diced (remove seeds to control heat)
– 1/4 cup mayonnaise (helps bind the filling)
– 1 tsp garlic powder (for a flavor boost)
– 1/2 tsp smoked paprika (my secret for smoky depth)
– Cooking spray or butter for brushing
Instructions
1. Preheat your oven to 375°F and line a baking sheet with foil for easy cleanup.
2. Cook the bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels. Tip: Bake bacon at 400°F for 15 minutes if you prefer less mess.
3. In a bowl, mix cream cheese, cheddar, jalapeños, mayonnaise, garlic powder, and smoked paprika until well combined.
4. Hollow out the sub rolls slightly to make room for the filling, saving the bread for another use.
5. Spread the cream cheese mixture evenly into each sub roll.
6. Top each sub with 4 half-slices of bacon, arranging them in a single layer.
7. Lightly brush the outside of the rolls with cooking spray or melted butter for a golden finish. Tip: Brushing with butter adds extra flavor and crispness.
8. Bake in the preheated oven for 12-15 minutes until the filling is bubbly and the rolls are golden brown. Tip: Check at 12 minutes to avoid over-browning.
9. Let cool for 2-3 minutes before serving to set the filling.
Ultimate comfort food with a crispy exterior and gooey, spicy center. The bacon adds a smoky crunch that pairs perfectly with the creamy jalapeño filling. Serve these subs with a side of cool ranch dressing or extra jalapeños for those who love heat.
Mediterranean Bacon Focaccia
Get ready for a flavor-packed twist on classic focaccia. Mediterranean bacon focaccia combines savory, salty, and herby notes in one irresistible bread. It’s perfect for brunch, appetizers, or a snack.
Ingredients
– 4 cups all-purpose flour (I always use King Arthur for consistent results)
– 1 packet active dry yeast (check the expiration date for best rise)
– 1 1/2 cups warm water (around 110°F—warm to the touch but not hot)
– 1/4 cup extra virgin olive oil, plus more for drizzling (my go-to for rich flavor)
– 1 tsp sugar (helps activate the yeast)
– 1 1/2 tsp salt (I prefer sea salt for better texture)
– 8 slices thick-cut bacon, cooked and crumbled (crispy bacon adds the best crunch)
– 1/4 cup sun-dried tomatoes, chopped (oil-packed ones are more flavorful)
– 2 tbsp fresh rosemary, chopped (fresh herbs make a huge difference)
– 1/4 cup kalamata olives, pitted and sliced (adds a briny kick)
Instructions
1. In a large bowl, combine warm water (110°F), sugar, and yeast; let sit for 5 minutes until foamy.
2. Tip: If it doesn’t foam, your yeast may be old—start over for best results.
3. Add flour, salt, and 1/4 cup olive oil to the yeast mixture; stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled.
6. Punch down the dough and press it into a greased 9×13 inch baking pan.
7. Tip: Use your fingertips to dimple the dough deeply—this helps hold toppings.
8. Drizzle 2 tbsp olive oil over the dough, then sprinkle evenly with crumbled bacon, sun-dried tomatoes, rosemary, and olives.
9. Let rise uncovered for 30 minutes until puffy.
10. Preheat oven to 400°F while dough rises.
11. Bake for 20-25 minutes until golden brown and sounds hollow when tapped.
12. Tip: Rotate the pan halfway through for even browning.
13. Cool in the pan for 10 minutes, then transfer to a wire rack.
Vibrant and savory, this focaccia has a crisp crust and soft, airy interior. The bacon adds a smoky saltiness that pairs perfectly with the briny olives and sweet tomatoes. Serve it warm with a drizzle of olive oil or alongside a salad for a complete meal.
Blue Cheese and Bacon Baguette
Whip up this savory snack in minutes for a crowd-pleasing appetizer. The bold flavors of blue cheese and crispy bacon come together perfectly on crusty bread. It’s my go-to for game day or casual gatherings.
Ingredients
– 1 French baguette, sliced on the diagonal (I prefer day-old bread for better texture)
– 8 slices thick-cut bacon, chopped (applewood smoked adds great flavor)
– 4 oz crumbled blue cheese (Point Reyes is my favorite for its creamy sharpness)
– 1/4 cup unsalted butter, softened (room temp spreads easier)
– 2 tbsp fresh chives, finely chopped
– 1/2 tsp black pepper, freshly ground
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Cook the chopped bacon in a skillet over medium heat for 8-10 minutes until crispy, then drain on paper towels. Tip: Save the bacon fat for other recipes—it’s liquid gold!
3. Slice the baguette into 1/2-inch thick pieces and arrange them in a single layer on the prepared baking sheet.
4. Spread a thin layer of softened butter on each baguette slice using a butter knife.
5. Sprinkle the crumbled blue cheese evenly over the buttered slices.
6. Top each slice with the cooked bacon pieces and fresh chives.
7. Season lightly with freshly ground black pepper.
8. Bake for 12-15 minutes until the cheese is melted and bubbly and the edges are golden brown. Tip: Watch closely after 10 minutes to avoid burning.
9. Let cool for 2-3 minutes before serving. Tip: These are best served warm for maximum crispness.
Enjoy the irresistible crunch of the toasted baguette against the creamy, tangy blue cheese. Each bite delivers smoky bacon and fresh chive brightness. Serve alongside a crisp salad or with a cold beer for the ultimate savory treat.
Hawaiian Bacon Pineapple Slider
These sliders pack sweet and savory into every bite. They’re perfect for summer gatherings or game day. Trust me, they disappear fast.
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 8 slider buns (I like brioche for extra richness)
– 8 slices bacon (thick-cut holds up better)
– 1 cup pineapple rings, canned (reserve ¼ cup juice for glazing)
– 4 slices provolone cheese, halved
– 2 tbsp brown sugar (for caramelizing)
– 1 tbsp soy sauce (adds umami depth)
– 1 tsp garlic powder
– Salt and black pepper to taste
– 2 tbsp butter, melted (for toasting buns)
Instructions
1. Preheat your grill or skillet to medium-high heat, about 375°F.
2. In a bowl, mix ground beef, garlic powder, salt, and pepper—don’t overwork it to keep patties tender.
3. Form the mixture into 8 small patties, each about ½-inch thick.
4. Cook bacon in a skillet over medium heat until crispy, about 8-10 minutes, then drain on paper towels.
5. Grill patties for 3-4 minutes per side for medium doneness.
6. Brush pineapple rings with reserved juice and grill for 2 minutes per side until lightly charred.
7. In a small bowl, whisk brown sugar and soy sauce for a quick glaze.
8. Brush glaze over patties in the last minute of cooking.
9. Place a half-slice of provolone on each patty to melt slightly.
10. Lightly toast slider buns with melted butter for 1-2 minutes until golden.
11. Assemble sliders: bottom bun, patty, bacon slice, pineapple ring, top bun.
Heavenly textures here—juicy beef, crispy bacon, and sweet pineapple. Serve them stacked on a platter with extra glaze for dipping, and watch them vanish.
Conclusion
Grab your apron and dive into these 19 irresistible bacon sandwich recipes that cater to every craving! We hope you find new favorites to enjoy with family and friends. Don’t forget to leave a comment sharing which recipe you loved most and pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
