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Pineapple BLT with Sweet Chili Butter + Sriracha Mayo | halfbakedharvest.com @hbharvest
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4.25 from 8 votes

Pineapple BLT with Sweet Chili Butter + Sriracha "Mayo".

You guys HAVE to give these BLT's a try. 
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Sandwiches
Cuisine: American
Servings: 4 BLT'S
Calories: 737kcal

Ingredients

Sriracha Mayo"

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

Instructions

Sriracha "Mayo"

  • Combine all the ingredients in a bowl and whisk until smooth. Add 1 tablespoon water at a time until your desired "mayo" like consistency is reached. Keep stored, covered in the fridge until ready to serve or up to 1 week.

Sweet Chili Butter

  • Stir together the butter and chili sauce until combined.

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!

Nutrition

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