I never imagined the classic BLT sandwich could be improved upon. After all, we’re dealing with bacon, lettuce, tomato and mayo on a toasted carb of your choice. But boy, oh boy, do I stand corrected. Like many recipes around these parts, the addition of cheese catapults the ordinary into extraordinary. Parmesan crisps, where have you been all my sandwich life?
I cannot take credit for the addition of cheesy flavor and crunch to a sandwich staple. All thanks should be directed to my sister, Alison, whose simple sandwich suggestion via text message had me bolting for the dairy drawer (yep, a whole drawer) in my fridge. Tossing the string cheese aside, I snatched up the Parmesan then grated and shredded (that combination is the trick to perfect Parmesan crisps!) until I could no longer grate or shred. Checking “arm workout” off the day’s to-do list, I waited a tense 6 minutes as the cheese melted and spread into crispy snowflakes of dairy lace. Or something like that.
Grab the bacon. Grab the mayo. Grab the tomatoes. Grab the lettuce even though, let’s be honest, who needs lettuce when cheese and bacon is involved? And just like that, the Parmesan Crisp BLT Sandwich was born.
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- 1/2 cup shredded Parmesan cheese
- 1/3 cup grated Parmesan cheese
- 6 strips bacon, cooked
- Tomatoes, sliced
- Preheat the oven to 400°F. Line a baking sheet with parchment paper or a Silpat.
- In a small bowl, mix together the shredded and grated Parmesan cheese. Spoon a heaping tablespoon of the cheese onto the baking sheet and flatten it slightly. Repeat the scooping and flattening process with the remaining cheese, spacing the mounds at least 1 inch apart.
- Bake the cheese for 5 to 7 minutes until golden around the edges. Remove the baking sheet from the oven and let the crisps cool completely on the baking sheet.
- Once the crisps have cooled, assemble the sandwiches by toasting the bread, spreading two slices with mayonnaise and adding the bacon, lettuce, tomato and three crisps per sandwich. Top each sandwich with a second slice of bread and serve immediately.
- Freshly grating and shredded the cheese (rather than buying it already grated or shredded) guarantees the best results.
- Any extra cheese crisps can be stored in an airtight container at room temperature.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
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Adding you now, Belinda!
Not sure if I understand the difference between shredding and grating? Couldn’t see the difference in the picture. Please can you clarify? Sorry if I am being a little thick.
Hi Lee – Grated cheese is finer in texture (almost like powder).
How do you shred after grating the cheese?
Hi Elizabeth – You shred the wedge of Parmesan and then grate it.
Shred half of the chunk; grate half of the chunk.
I’ve always wanted to make a Parmesan crisp but I never realised how AMAZING it would be to put it in a BLT until now!!! OMG! I need to make this ASAP!
Yes! It adds so much flavor and crunch :)