Buzz
I often find that my BLT doesn’t have enough bacon. But adding more bacon alone doesn’t solve the issue. The real problem lies in the bacon’s size, thickness, and shape. Thin strips just don’t give the hearty, patty-like texture I crave. Fortunately, this dilemma can be fixed with a waffle iron and a little creativity.
Twist or weave the bacon to form a patty.
The key to creating a satisfying bacon patty is to make it thick enough so the bacon really stands out in your sandwich, but not so thick that it won’t cook all the way through. You can achieve this by wrapping or weaving the bacon in a pattern, like the classic basket weave, or by using the TikTok twisty bacon method. Personally, I found the twist easier, though the basket weave is worth trying if you have the patience.
To create a basket weave with bacon, start by laying four strips side by side, then weave four more strips alternately over and under the first set to form a square. I had thick bacon strips, so I halved them lengthwise and then cut them again widthwise for a tighter, smaller square. You can adjust the size and the number of rows and columns depending on the size of your sandwich bread. Remember, the bacon will shrink as it cooks, so make the woven slab about an inch larger than the bread.
For a spiral bacon patty, start by twisting the bacon using the TikTok method, then spiral it further. I used four strips in total. Begin twisting one strip until it resembles a meat candy cane. Take one end to be the center, and wrap the rest of the twisted bacon around it to form a round patty. Tuck the ends of the twisted bacon underneath and continue wrapping with the next twisted strip. Keep adding more bacon until you have a spiral patty about an inch wider than your sandwich bread.
These are just two methods to turn your bacon into a patty, but feel free to get creative with shapes. The key is to create a thicker, more solid bacon patty than the usual single strip in a BLT. You could try braiding the bacon and spiraling it like the twisted bacon patty, or experiment with something even more complex. I’d love to see a houndstooth bacon patty if such a thing is possible.
Use your waffle iron for the bacon.
No matter which pattern you choose, the bacon needs to be embraced by the waffle iron. This is a crucial step. As the bacon cooks, it will shrink and threaten to unravel. The waffle iron is your best tool here—it applies high heat from both sides, pressing the bacon tightly together and preventing it from coming apart. Additionally, the waffle grooves help the rendered fat drain off, leaving you with a crisp, perfectly cooked bacon patty. Plus, it's super fast.
Once your waffle iron is preheated, use tongs to place the raw bacon patty in the center. You might need to carefully slide the patty off the tongs onto the iron. Close the lid and gently press down during the first couple of minutes of cooking. The bacon will steam as the moisture evaporates (use a kitchen towel to protect your hand). After about five minutes, the steam will decrease. Check the bacon—if you prefer it crispier, cook for another five minutes, checking occasionally. When it’s to your liking, use tongs to remove the patty. Dab with a paper towel and place it on a wire rack to cool.
Cook your bacon with confidence in a waffle iron:
Hamilton Beach waffle iron
Wire baking and cooling racks
Boar’s Head traditional bacon
I also tried making a bacon patty in the oven, and while the basket weave held its shape, the twisted patty completely fell apart. Both were chewy, and the fat didn’t have enough places to escape, leaving the middle and top sides of the bacon far from crispy. I’m not a fan of “flabby” bacon—I prefer a crispy-chewy balance. So, the oven just doesn’t cut it for me. If you don’t have a waffle iron (and you should totally get one—they’re so much fun), you can still make this in the oven. Just bake the bacon on a wire rack to allow the fat to drip off. The basket weave will hold up fine, but for the twisted patty, you’ll need a few toothpicks to secure it. Bake at 350°F for 20-30 minutes.
Allow the bacon patty to cool completely before adding it to your sandwich with the classic lettuce, tomato, and mayo. Place it between two slices of white bread, and you’ve created a modern BLT where the bacon is the undeniable star of the show, salty and meaty in all the right ways.
