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Smoky BLT(Vegetarian)

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“The B actually stands for blue cheese in this wonderful sandwich.”
READY IN:
20mins
YIELD:
4 sandwiches
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons rosemary mayonnaise (see directions below)
  • 8 slices country style bread
  • 5 ounces good quality blue cheese (Rogue River Smokey recommended- or other good smoked cheese)
  • 14 head romaine lettuce
  • 2 large beefsteak tomatoes, cut into 8 slices
  • Rosemary mayonnaise
  • 3 tablespoons olive oil (you could leave this out to lighten it up)
  • 1 teaspoon finely chopped rosemary
  • 12 teaspoon grated garlic
  • 34 cup mayonnaise
  • 12 teaspoon salt
  • 14 teaspoon pepper
  • 1 teaspoon lemon juice

Directions

  1. Rosemary Mayonnaise:
  2. Combine the oil, rosemary, and garlic in a small pan over low heat, stirring occasionally and cook until garlic begins to sizzle--about 5 minutes. Remove from heat to cool completely.
  3. Stir the mayonnaise, salt, and pepper together in a bowl. Whisk the lemon juice and the olive oil mixture into the mayonnaise until smooth. Stores refrigerated up to 5 days. Serving size: about 1 tbls. Makes about 1 cup.
  4. Prepare rosemary mayonnaise and spread on bread. Slice cheese into 1/3 inch thick pieces and divide among 4 slices of bread.
  5. Layer with lettuce and tomato and top with remaining bread slices.
  6. Slice in half and serve or wrap and chill for up to 3 hours.

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