The BombASS Dash BLT

The only BLT that matters.

Four years ago, I came home from vacation to a nearly empty fridge—just the usual post-trip odds and ends. But out of that kitchen-scrap situation came something legendary: this BLT. If you’ve been around a while, you already know what’s up. The BombASS BLT isn’t just a sandwich—it’s an experience. A whole mood. A go-to. A flex.

What started as a scrappy weekday lunch has turned into a staple in my rotation—showing up at football parties, on lazy Sunday afternoons, or whenever someone says, “Hey, what should I bring for lunch?” It’s smoky, sweet, creamy, crunchy, buttery, and unapologetically extra. The candied bacon alone could launch a fan club. But stack that with ripe tomatoes, creamy avocado, garlicky aioli, and peppery greens on honey-toasted bread? That’s not just a sandwich—that’s a celebration of bacon, lettuce, and tomato the way they were meant to be.

Use sourdough or honey wheat, heirloom or beefsteak, arugula or iceberg—this BLT belongs to you. But promise me one thing: get the bacon right.

Yield: 1-2 sandwiches 

Garlic Aioli

Rich, creamy, and sharp with just enough bite.

• 1 cup mayonnaise

• 4 garlic cloves, minced

• 2 tbsp chopped parsley

• 1 tsp Dash of Dacy Garlicky Onion Herb

• ½ tsp Dash of Dacy Honey Garlic Pepper

• Juice of ½ lemon

• ½ tsp Worcestershire sauce

Whisk together until smooth and blended. Chill in the fridge while you prep the rest—it’ll thicken slightly and get even more flavorful.

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Glazed Honey Bacon

Sticky, sweet, and smoky. The showstopper (originally adapted from NYT Cooking)

• 1 (24 oz) pack thick-cut bacon (Wright Brand recommended)

• ½ cup light brown sugar

• 1 tbsp Dijon mustard

• 2 tbsp red wine or red cooking wine

• 1 tsp Dash of Dacy Honey Garlic Pepper

Preheat oven to 375°F.

Lay bacon strips on a baking sheet lined with foil or parchment. Bake for 20 minutes.

Meanwhile, stir sugar, mustard, wine, and seasoning into a thick paste.

Brush bacon on both sides with glaze. Return to oven and cook 5 more minutes, or until glossy, dark, and caramelized. Let cool slightly—it crisps up as it rests.

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Arugula/Spinach Salad Mix

A peppery, citrusy bite that cuts through the richness.

• 2 cups fresh arugula (or mix with spinach)

• 2 tsp extra virgin olive oil

• Juice of ½ lime

• ½ tsp Dash of Dacy Salt & Pepper Blend

Rinse and pat greens dry. Toss gently in a large bowl with lime juice, oil, and seasoning. Make this right before assembling to keep it crisp.

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Honey-Toasted Bread

Buttery. Golden. Slightly sweet.

• 2 slices Honey White or Honey Wheat

• 2 tbsp butter

Melt 1 tbsp butter in a nonstick skillet over medium heat. Add bread slices and toast until golden, about 1 minute. Flip, add remaining butter, and toast other side. Cool slightly before stacking.

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To Build the BombASS BLT

• Toasted honey bread

• Garlic aioli (generously spread)

• Arugula/spinach mix

• Sliced beefsteak tomato

• Sliced Hass avocado

• Glazed honey bacon

• Top slice of bread

Stack it tall, press it gently, and cut it if you dare—but know that the juices will run and the bacon will snap.

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Pro Tips

• Bacon timing: Don’t overcook before glazing—keep it flexible so it can caramelize in the final few minutes.

• Greens swap: Arugula gives you bite, spinach adds body. Iceberg works too if you want that classic BLT crunch.

• Bread: Honey wheat brings just the right sweetness, but sourdough or Texas toast work beautifully too.

• Make it your own: Add a fried egg for brunch vibes. Swap in chipotle aioli for a kick. Or pile it high and eat it unapologetically as is.

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This one’s for everyone who knows that a sandwich can be a whole event.

Make it, serve it, crave it. Just don’t forget to call it by its full name:

The BombASS Dash BLT.