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–+ servings
3 BLT bagels on different white plates with crispy bacon, fresh lettuce, tomato, and creamy mayo next to a ramekin with more mayo.

BLT Bagel Sandwich with Garlic Aioli

BLT Bagel loaded with crispy bacon, crunchy lettuce, juicy tomato, and creamy garlic aioli on a toasted bagel. It's an easy deli-style lunch that feels straight from your favourite café.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Sandwiches

Ingredients

  • 2 everything bagels sliced
  • 6 slices thick-cut bacon
  • 1 medium tomato sliced
  • 2-4 slices iceberg lettuce or romaine
  • salt to taste
  • fresh cracked black pepper to taste
  • ¼ cup garlic aioli or mayonnaise

Optional

  • sliced avocado
  • fried or scrambled egg
  • cheddar cheese
  • hot sauce

Instructions

  • Cook the bacon until crispy, then transfer it to a paper towel lined plate.
    cooked crispy thick cut bacon pieces on a paper towel lined plate.
  • Toast the bagels until golden brown and lightly crisp around the edges.
    6 pieces of toasted bagel on a cutting board.
    • A lightly crisp bagel holds up better to the fillings and adds great texture.
  • Pat the tomato slices dry with paper towel to help prevent the sandwiches from becoming soggy.
    hand with a paper towel patting tomato slices dry on a cutting board.
  • Spread the garlic aioli over both sides of each toasted bagel.
    1 slice of a bagel topped with garlic mayo on a white plate.
  • Layer the lettuce, tomato slices, and crispy bacon onto the bottom half of each bagel. Finish with salt and fresh cracked black pepper.
    sliced of tomato with salt and pepper on a piece of lettuce on a white plate.
  • Add any optional toppings, then place the top half of the bagel over the sandwich. Serve immediately while the bagels are still warm and crisp.
    everything bagel on a plate with lettuce, tomatoes, bacon, and aioli.

Notes

Everything bagels add extra flavour, but plain, sesame, or onion bagels also work well.
Homemade garlic aioli gives this sandwich a more deli-style flavour, but regular mayonnaise works perfectly too.
Use thick-cut bacon if possible. It stays crisp longer and gives the sandwich a heartier bite.
Pat the tomato slices dry before assembling to prevent excess moisture from making the bagel soggy.
Let the bacon cool for 1 to 2 minutes before building the sandwich. This helps it stay crisp instead of steaming.
Serve immediately for the best texture. The bacon stays crispy, the lettuce stays crunchy, and the bagel stays warm.
Store leftover components separately in the refrigerator for up to 3 days and assemble just before serving.

Nutrition

Serving: 1Sandwich | Calories: 941kcal | Carbohydrates: 60g | Protein: 25g | Fat: 66g | Saturated Fat: 18g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 24g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 1457mg | Potassium: 473mg | Fiber: 3g | Sugar: 2g | Vitamin A: 575IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 2mg
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