Crispy Smoked Provolone BLATs.
Wait for it.
That gooey, melty cheese!
Do you see it? Encrusted in an herby crunch that makes you lose your mind?
Let’s be BL(A)T friends and not get mad about it. One last hurrah before the tomatoes say SEE YA.
If you follow me on instagram then you already know that I’ve pretty much declared 2015 the summer of the best BLT. We are kill.ing. it over here in the BLT department, and I guess that maybe it has to do with the fact that we grew our own tomatoes????
Which is hilarious, because we grew CHERRY tomatoes. We didn’t even grow BLT-ish tomatoes. True story. But the idea alone that we have actual ripe, delicious tomatoes and that we’ve found a few incredible ones locally this season? That is reason enough. BLTs are finding themselves in a weekly rotation here and I don’t hate it one bit.
(Except the roof of my mouth? She hates it.)
Eddie’s sandwiches have looked more like this lately – he almost always adds a fried egg.
I almost always add avocado. And maybe an egg?
And I’ve been adding a heavy-handed sprinkle of this salt that I’ve talked about now forever because it’s ridiculously fantastic.
2015 is the summer of no BLT regrets.
I might do something wrong. I saw an article the other day on facebook about making the best BLT and how it should have a thick slab of lettuce, like lettuce that isn’t very delicate? I love to use butter lettuce because it’s my favorite lettuce of all the lettuces. And not just because it has butter in the name.
Don’t care how delicate it is, it’s my fave. Shame me BLT gods, it’s okay.
I realize that the cheese sort of looks like a weird ass chicken cutlet right there and it absolutely is NOT. It is smoky, rich provolone and it wants you to know the deal.
It MAKES the sandwich.
Do not let my lackluster cheese photo skills derail you. I beg.
It’s also worth noting that this is definitely mouth-hurt worthy. You know how I asked that the other day in my Tuesday things?
Most of you told me that BLTs hurt the mouth because of the toast. I can see it, but if you’ve been reading and you know my stance on toast, then you know that there is NO WAY I can do warm bread or even lightly toasted bread instead of seriously toasted slices.
I am a toast freak. It is very important to me to know how you like your toast. And probably life altering too. However, my husband only likes warm bread (and not TOAST, even though he calls it toast) so if we can manage to keep it together, I think that our invisible internet friendship here will also make it.
Crispy Smoked Provolone BLATs
- 1 (8-ounce) round (or brick!) of smoked provolone cheese
- 1/3 tablespoons flour
- 2 large eggs, lightly beaten
- 1 1/2 cups seasoned panko bread crumbs
- vegetable or canola oil for frying
- 8 slices bread, toasted
- 1 pound bacon, fried
- 2 ripe tomatoes, sliced
- 1 head of butter lettuce, leaves removed
- 2 avocados, thinly sliced
- 1/4 cup mayo
- salt and pepper for seasoning
- To make the crispy provolone, take a round or brick and gently slice it into pieces (or rounds) that can fit on your sandwich. Place the oil in a heavy-bottomed saucepan (about 2 to 3 inches) and fit the pot with a candy thermometer. Heat the oil to 375 degrees F.
- Place the flour in one bowl, the eggs in another and the panko in a third. Dip the cheese in the flour, the eggs, then generously coat it in the panko. Once the oil is hot enough, gently add the breaded cheese and fry for about 60 seconds, flipping once in between. Remove the cheese and place it on a paper towel to drain any excess grease.
- I do recommend having all of your BLT ingredients ready to go, that way you can fry the cheese and assemble the sandwich immediately. The only thing I wait to slice is the avocado!
- To assemble the BLT, spread as much mayo as you’d like on one or both sides. I like to order to go in: lettuce, avocado, fried cheese, bacon, tomato, toast. I season most layers (the tomato, avocado) and think that makes a huge difference! Put as much or as little crispy cheese on your sandwich – it’s all up to your preference!
Did you make this recipe?
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I appreciate you so much!
Fantasy bite right there.
30 Comments on “Crispy Smoked Provolone BLATs.”
This thing is HUGE, no wonder you keep hurting your mouth! Those nuggets of crispy provolone are taking it over the top, but I bet it’s worth it. Toast is inherently browned and crunchy and make lots of little crumbs everywhere, otherwise it’s bread. I’m going to order that black truffle sesame salt from Etsy right now.
Have you done a fried green tomato BLT? If not, you should totally get on that. I would love to see how you “trash it up.” And I mean that in the most flattering way possible ;)
Yes…my tomato/toast sandwiches destroy the roof of my mouth. I won’t ever stop eating them, though!
Ahhhhhh sooo good!! YUM!
Also, I’m a firm believer that toast, needs to be toasted … slight char marks are also acceptable.
My husband too is a warm bread fan … I don’t even get it to be honest.
This for breakfast– yaaassss!
How about have you ever done a list of tailgate food ideas? I know you’ve done the football food, but I need something that will travel several hours; or that can be refridgerated and nuked. Thinking pimento cheese, boiled peanuts,….
OMG I totally thought that was a chicken cutlet! You’ve outdone yourself!
Ha! Ha! At first glance I thought that was a big slice of breaded chicken on the BLAT…even better that it is breaded provolone. I personally like my BLT topped with a hard boiled egg cut into slices. . .buuuutttttt. . . I’m loving the idea of also adding the avocado. Which means that all my favorites would be smooshed into one meal. . .you can’t beat that, can you?
Just in time ,the roof of my mouth has healed from the last BLT .
My fave used to be a BEM Bacon ,Fried egg and mayo.
Oh my sweet heavens THAT CHEESE. That avocado. That bacon. I could eat this every day. Bravo, Jessica! SO delish!
These look fantastic. But I am on the “warm bread” team. Sorry! Still love you, mean it!
Oh my geeeeee, I had a standard BLT last night but how did I not have this amazing fried cheesey goodness on it?!??!?!? Must have!
Kristina does the Internets
Crispy fried provolone?! And bacon?! And avocado?! All my dreams have come true.
I have no words – only drool.
I have a overload of tomatoes growing in the backyard so, we have been eating tomatoes every single day:-) THANK YOU for this recipe!!! It looks fantastic!
These sandwiches look delicious! I wish this is what I had eaten for lunch today instead of a cheese stick and veggie straws with my three-year-old haha.
Thank god for this.
This looks amazing! I was going to make the smoked salmon BLT from your cookbook for dinner tonight. Must be a BLT kinda day!
What! OMGeez! I think we should be BLAT friendz! This sandwich is everything!
Toast definitely needs to be toasty, otherwise it’s just warm bread! I mean it should be like eating a cheese grater, otherwise why even bother amirite?? xD
Wow this look so so good, Great post I will have to make this asap!!
sooo totally agree, toast must be really toasted and thank goodness my youngest son agrees! However, he hates cheese (not sure where he got that). Will be making this over the weekend for sure, thank you!
YUMMMM!! In ever sense of the word. You have such a creative way of turning old favorites into something new. I love this recipe and can’t wait to try :)
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I made this for dinner last night and it was so incredibly delicious. Only thing I added was some pesto to the mayo. I cannot stop thinking about how much I want another one…every night this week.
¡Fantástica receta! Fácil de elaborar, con buenas fotografías y un resultado final delicioso. Gracias por compartirla con todos/as.
So, I feel like I leave too many comments on your recipes, but I just made this for dinner and it was fantastic. I didn’t change a thing and it was the best sandwich I’ve had in a loooong time, maybe ever. Thank you so much for sharing all your wonderful recipes. As we were eating, I looked at my boyfriend across the table and said, “imagine being married to the woman who comes up with all these recipes.” He said he would probably weight 500 lbs. Thanks again, I don’t know what I would do with out this website.
Nice concoction and good photographs. Makes me hungry.
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My daughter loves having her dark toast every morning, with eggs.
this is another thing to try out and see how it goes