Brunch BLT Sandwich Recipe

The BLT is not just for lunch anymore. And this breakfast, or brunchfast, BLT sandwich is worth waking up for. It starts with Wright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon that’s candied and layered on savory Parmesan French toast with heirloom tomatoes and butter lettuce. Simple, delicious and elevates your brunch BLT game.


Serving Amount – 1 Sandwich



Candied Bacon

8 SlicesWright® Brand Naturally Hickory Smoked Extra Extra Thick Sliced Steak Cut Bacon
1 CupBrown Sugar
1 Tbsp.Black Pepper
1 tsp.Cayenne Pepper

Savory French Toast

8 SlicesThick Sliced Brioche Bread
4 ea.Eggs
¼ CupFresh Herbs (chives, parsley, thyme, etc.)

2 Tbsp.

Freshly Grated Parmesan Cheese

2 Tbsp.AP Flour

Additional Ingredients

2 SlicesCandied Bacon
2 SlicesSavory French Toast
As NeededButter Lettuce
As NeededFresh Heirloom Tomatoes


Alternative Product:
Jimmy Dean® Hickory Smoked Fully Cooked Bacon Extra Thick Sliced


Step 1 - Candied Bacon: combine brown sugar, black pepper and cayenne and mix well. Spread over sliced bacon and bake at 325°F for 25-30 minutes turning occasionally. Let cool before serving.

Step 2 - French Toast: Combine and mix the eggs, herbs, Parmesan, and flour. Pour over sliced brioche bread and let soak for 30 minutes, flipping halfway.

Step 3 - After soaking, sear both sides of the wet brioche on a hot buttered skillet until golden and crispy.

Step 4 - Sandwich Build: Layer the candied bacon, lettuce, and tomato in between 2 slices of French toast.

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