After an indulgent Super Bowl spread I was left with more leftovers than I could reasonably eat alone. I made a ridiculous amount of food for three people, and yes, I ordered late-night bacon cheeseburger pizza when the house settled down. No regrets — but the next week I wanted something a little simpler and fresher. Enter a slightly elevated BLT: candied bacon and balsamic caramelized onions on a soft brioche bun.
This sandwich keeps the familiar comforts of a BLT but adds two easy steps that transform it into something special. Caramelizing the onion slowly brings out a deep, sweet flavor that pairs perfectly with the salty-sweet candied bacon. If you prep the onions ahead of time, this becomes a fast weeknight meal that still feels celebratory.
Below is a straightforward recipe for making Candied Bacon and Caramelized Onion BLTs. The technique is simple: low-and-slow onions, oven-baked candied bacon, and quick assembly. I also include make-ahead notes and serving suggestions so you can plan this for a busy evening or a casual weekend lunch.
Candied Bacon and Caramelized Onion BLT
10 minutes
2
12 minutes
2
Sandwiches
Ingredients
- 1 Yellow onion thinly sliced
- 1 Tablespoon Unsalted butter
- 1 Teaspoon Balsamic vinegar
- 8 Slices Bacon
- 2 Tablespoons Brown sugar
- 1 Teaspoon Chili powder
- Sliced tomato
- Green leaf lettuce
- Mayo
- Brioche sandwich buns
Instructions
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Melt the butter in a medium skillet over low heat. Stir in the balsamic vinegar, then add the sliced onions and coat them evenly. Cover the skillet and cook gently, stirring occasionally, until the onions are deeply browned and sweet, about 1½ to 2 hours. Tip: You can caramelize the onions a day ahead and store them in an airtight container in the fridge.
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Preheat the oven to 375°F (190°C). Line a baking sheet with foil for easy cleanup. Arrange the bacon slices in a single layer on the foil. Sprinkle each strip with brown sugar and a light dusting of chili powder, pressing the seasonings gently into the bacon so they adhere.
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Bake the bacon for 12–14 minutes, or until it reaches your preferred level of crispness. Remove from the oven and let the bacon rest on the sheet for a minute so the sugar glaze sets up slightly.
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While the bacon finishes, toast the brioche buns and prepare the tomatoes and lettuce. Spread mayo on the top bun.
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Assemble the sandwich: layer green leaf lettuce, sliced tomato, 3–4 slices of candied bacon, and a generous spoonful of caramelized onions on the bottom bun. Top with the mayo-coated bun and serve immediately.
Make-Ahead, Storage, and Serving Tips
Make the onions up to 24 hours in advance to save time. Reheat gently in a microwave or warm them in a skillet before assembling the sandwiches. Candied bacon is at its best when eaten the day it’s made; store leftover bacon in the fridge for up to two days and re-crisp briefly in a warm oven or under a broiler.
This sandwich is rich, so pairing it with a light cup of soup, a crisp salad, or simple pickles balances the meal. For a milder version, reduce the chili powder or omit it entirely. To add a tangy contrast, try a smear of grainy mustard or a quick pickle layer under the tomato.
These BLTs are great for a casual dinner, an easy lunch, or when you want something special without a lot of fuss. If you want to serve more people, scale the ingredients and caramelize a few extra onions — they freeze well for future sandwiches and savory dishes.