Hall BLT Sandwich Feed

Name: Hall BLT Sandwich Feed
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 lb thick-cut bacon; 24 slices sandwich bread; 6 large ripe tomatoes; 2 heads romaine or iceberg lettuce; 1.5 cups mayonnaise; 0.5 cup unsalted butter; 1 batch kosher salt and black pepper; 4 count avocado

Thick-cut bacon, ripe tomato, and crisp lettuce on toasted sandwich bread

Prep: 15 min
Cook: 25 min
Serves 8
Difficulty: easy

Bacon cooks low on sheet pans until flat and crisp, sandwich bread toasts golden, and the line builds BLTs with mayo, thick tomato, and crisp lettuce so every sandwich shows bacon, lettuce, and tomato without digging. Built for volume, not tea-party portions.

Why crews like it: Everyone knows a BLT — no explanation needed on a busy day. Cooking bacon in the oven frees the stove for soup or eggs, and toasted bread keeps the feed from turning soggy while the second wave eats.

540Cal

22gProtein

38gCarbs

34gFat

Ingredients

4 lb thick-cut bacon
24 slices sandwich bread
6 large ripe tomatoes
2 heads romaine or iceberg lettuce
1.5 cups mayonnaise
0.5 cup unsalted butter
1 batch kosher salt and black pepper
4 count avocado

Instructions

Oven-crisp the bacon: Heat oven to 400°F. Lay bacon on foil-lined sheet pans in a single layer. Bake, rotating pans, until flat, crisp, and deep brown, 18–22 minutes. Drain on paper towels. Hold warm up to 30 minutes — do not stack hot bacon or it steams soft. Target oven/smoker temperature: 400°F.
Toast the sandwich bread: Brush bread slices lightly with butter. Toast on sheet pans at 400°F until golden on both sides, 6–8 minutes total, flipping once. Warm toast holds better than untoasted bread against tomato juice. Target oven/smoker temperature: 400°F.
Prep tomato and lettuce: Slice tomatoes ¼ inch thick and pat dry with paper towels — wet tomato is the main reason BLTs fail. Separate lettuce into cupped leaves and rinse if needed; dry in a spinner so leaves stay crisp on the line.
Build BLTs on toasted bread: Spread mayo on both inner faces of every toast slice. For batch build: layer lettuce, tomato seasoned with salt and pepper, then 3 bacon strips per sandwich. For self-serve, lay bacon, lettuce, and tomato in baking dishes so the crew assembles clear BLTs with visible layers.
Serve immediately or brief hold: Cut sandwiches diagonal and serve while bacon still crackles. If holding for late crew, add tomato and lettuce only when the bell rings; keep bacon and toast warm separately up to 20 minutes. Re-toast 2 minutes if bread softens.

Tonight's spread

BLTs with chips and cold slaw.
Extra toast on the side for crews who want open-face doubles.

Hall tips

Thick-cut bacon gives meaty bites; thin bacon disappears under tomato.
Season tomato slices lightly — it wakes up winter tomatoes.
Avocado at the line turns this into a hall ABLT without rewriting the recipe.

Meal prep

Oven bacon can finish 30 minutes ahead and hold warm on paper towels. Toast bread in the same oven after bacon comes out. Hold assembled BLTs up to 20 minutes in a warm box with lettuce and tomato added last if you pre-stage bacon and toast only.

Leftovers

Crumble bacon into breakfast potatoes tomorrow.
Chop leftover tomato into a quick salsa for tacos.

Rimmed sheet pans
Foil
Paper towels
Serrated knife
Cutting board