This campfire BLT is an easy camping version of the classic summer sandwich cooked on a campfire or camp stove.
When garden tomatoes start to appear in my kitchen, the words "Oh — these would make fantastic BLTs" immediately pop into my mind.
Is there a sandwich that says summer more than this classic? I'm not sure, but beyond making it at home, I'm here to say that it's also a delicious camping meal.
In this recipe I'll walk you through how to make a campfire BLT (or you can use a camp stove!).
Some of our other favorite summer recipes that are fantastic when cooked outside are this campfire salmon couscous bake and a campfire shrimp boil!
Do I Need Any Special Kitchen Gear?
Beyond the usual cast-iron pan, cutting board, and a few utensils, the only other thing I might recommend is a cast-iron sandwich press.
It's not essential, but if you use it to keep the bacon flat as it first starts cooking, the bacon will lay better on the sandwich.
When we're car camping, we use our Igloo BMX cooler to store any perishable items.
How to Make a Campfire BLT
First, you'll cook the bacon in a single layer in your cast-iron pan over a low campfire.
(This is the point at which you can add a sandwich press for a few minutes so that the bacon doesn't curl up as much.)
Turn the bacon occasionally as it keeps cooking, until it's as crispy as you like.
While the bacon cooks, you can prep your tomatoes by slicing and sprinkling them with salt.
Move the bacon off the campfire and out of the pan (and maybe lay it on a paper towel to absorb some of the grease).
Personally, I think a BLT is best with toasted bread. So, as a final touch, set the slices of bread in the pan you just used to cook the bacon. Move it back over the campfire, and let the bread toast. It won't take very long.
If you're using cheese, warm it on top of the bread at the same time.
Now it's time to assemble the sandwich with the condiments of your choice and the lettuce, tomato, and bacon. Serve right away.
A glass of summer sangria would pair deliciously with this sandwich, or maybe a pitcher of strawberry lemonade!
Got extra bacon? Use it in a campfire breakfast sandwich.
Campfire BLT
Equipment
- heat-resistant glove For handling hot pan
- cutting board For cutting tomatoes + for work surface to assemble sandwiches
- knife For tomatoes
Ingredients
- 4 slices bacon Or use extra
- 1 tomato thinly or thickly sliced, per preference
- Pinch (or two) sea salt
- 4 slices bread
- 4 pieces leafy green lettuce
- 1 tablespoon mayonnaise Amount variable, use as desired
- sliced cheese Optional. I like white cheddar or Swiss
Instructions
- Add bacon to pan, arranging in a single layer. Place over campfire with a low flame.Optionally, add a sandwich press to the bacon for the first couple minutes of cooking to help it cook flatter (to make layering on the sandwich easier). If using, remove once the bacon begins to brown on one side. No need to place it on the bacon again.Cook bacon until browned to desired level of crispness, turning occasionally. Remove bacon from pan. (I prefer to set on a paper towel to let the grease drain off slightly.)
- While the bacon cooks, sprinkle the tomato slices with sea salt.
- Optionally, toast the bread in the bacon grease pan. (You may want to pour out some of the grease before adding the bread.)Toasting will go quickly; don't allow the bread to burn. If adding cheese, warm it by adding it to the bread while toasting.
- Place the bread on a work surface (such as a cutting board). For each sandwich, add desired amount of mayonnaise to one slice of bread. Layer the sandwich with a slice of lettuce, tomato slice(s), 2 pieces of bacon and another slice of lettuce. Serve immediately.
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