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A ciabatta BLT sandwich with crispy bacon, lettuce, tomato, and a tangy pickle mayo. Ready in 15 minutes — a fresh, easy summer lunch.
My son will eat anything with bacon in it. Tomatoes, not so much.
So this sandwich started as a negotiation and turned into one of my favorite summer lunches.
The pickle mayo is what makes it.
Mayonnaise mixed with finely chopped dill pickles and a bit of Dijon, spread thick on both sides of the ciabatta — it’s tangy, sharp, and does the work that a dozen extra ingredients usually try to do.
Once you spread it on both halves, you don’t need olive oil. The mayo is rich enough.
Everything else is simple: crisp bacon, cool lettuce, ripe tomato, good bread. That’s the whole thing.
Why You’ll Love It
It takes about fifteen minutes, and the only cooking is the bacon.
Ciabatta holds up to the mayo without going soggy, which is the difference between a sandwich you eat standing at the counter and one that falls apart in your hands.
It’s easy to adjust — leave the tomatoes off for the picky ones, add mozzarella or burrata if you want it more substantial.
And it’s a summer sandwich in the truest sense: no oven, nothing fussy, made from things you probably already have.
How to Make It
- Cook the bacon until crisp and drain it on paper towels.
- Mix the mayonnaise, chopped pickles, and Dijon in a small bowl.
- Halve the ciabatta rolls and spread the pickle mayo on both cut sides — be generous.
- Layer on the lettuce, tomato, and bacon.
- Add mozzarella or burrata if you’re using it, close the sandwich, press gently, and eat.
Tips
Skip the olive oil. The mayo already brings the richness.
Chop the pickles fine. Big pieces slide out when you bite.
Spread the mayo on both halves, not just one. It seals the bread and keeps it from soaking through.
Cook the bacon until it’s properly crisp — soft bacon disappears into the sandwich.
Salt the tomatoes and let them sit a few minutes. It draws out the flavor.
Serving Ideas
This is a full lunch on its own. If you’re feeding a crowd, cut each sandwich in half and serve with oven chips, a simple green salad, or grilled corn.
It also travels well for a picnic — wrap them tightly and the mayo keeps everything together.
FAQs For Ciabatta BLT Sandwich Recipe
Can I make the pickle mayo ahead?
Yes, and it’s better if you do. Mix it a day ahead and keep it in the fridge — the pickle flavor spreads through the mayo.
What bread works if I can’t find ciabatta?
Any sturdy crusty roll. Focaccia, a baguette cut into sections, or a good sourdough. You want something that holds up to the mayo.
Can I leave out the tomatoes?
Absolutely. The pickle mayo and bacon carry the sandwich on their own — this is how my son eats it.
Ciabatta BLT Sandwich
Ingredients
For the pickle mayo:
- 3/4 cup mayonnaise
- 1/4 cup dill pickles, finely chopped
- 1 tbsp Dijon mustard
For the sandwiches:
- 4 ciabatta rolls, halved
- 12 slices bacon, cooked until crisp
- 8 leaves romaine or butter lettuce
- 2 large tomatoes, sliced
- 8 oz fresh mozzarella or burrata, sliced (optional)
Instructions
- Cook the bacon until crisp and drain on paper towels.
- Stir together the mayonnaise, chopped pickles, and Dijon mustard in a small bowl.
- Slice the ciabatta rolls in half and spread the pickle mayo generously on both cut sides.
- Layer the lettuce, tomato slices, and bacon on the bottom half of each roll.
- Add mozzarella or burrata if using.
- Close the sandwiches, press down gently, and serve.
Notes
Salt the tomato slices lightly and let them sit for a few minutes before building.
For anyone who doesn’t love tomatoes, leave them out; the pickle mayo carries the sandwich.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
