Pineapple BLT with Sweet Chili Butter + Sriracha "Mayo".
You guys HAVE to give these BLT's a try.
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Course: Sandwiches
Cuisine: American
Servings: 4 BLT'S
Calories: 737kcal
Sweet Chili Butter
- 4 tablespoons butter softened
- 1-2 tablespoons Thai sweet chili sauce
Pineapple BLT
- 4 fresh pineapple rounds cored
- 8 slices sourdough bread
- 4 leaves butter lettuce
- 1-2 heirloom or regular tomatoes sliced
- salt + pepper to taste
- 8 slices cooked bacon
- 1 avocado sliced
- 4 fried eggs optional
BLT
Heat a skillet, grill pan or grill to high heat. Sear the pineapple slices on bother sides until caramelized, about 2-3 minutes per side. Remove and place on a plate.
Using the sweet chili butter, butter both sides of each slices of bread and place the bread on the grill/skillet. Cook until LIGHTLY toasted, about 1-2 minutes per side. Don't over toast the bread as you want it crusty on the edges and soft in the middle.
To assemble, spread a little sriracha mayo over each piece of bread. Layer on the lettuce, tomatoes (season the tomatoes with salt + pepper), bacon, pineapple and avocado. If desired. Add a fried egg. Add the top piece of bread. Give the sandwich a little smoosh down to adhere....EAT!
Calories: 737kcal | Carbohydrates: 203g | Protein: 36g | Fat: 51g | Saturated Fat: 17g | Cholesterol: 223mg | Sodium: 686mg | Potassium: 1729mg | Fiber: 20g | Sugar: 96g | Vitamin A: 1955IU | Vitamin C: 445.7mg | Calcium: 246mg | Iron: 9.4mg