top of page

BLTC (BLT with cheese)

BLTC – A classic BLT is well, a classic, and today I’m adding a “C” to it. The “C” is for cheese, halloumi cheese to be exact. This salty, squeaky cheese that you grill up adds a nice touch to the bacon, lettuce and tomato. But, if there is one thing to remember at the end of the day, is that the tomato is the star of a BLT. The one tip about the tomato and this goes for any other sandwich recipe is, season the tomatoes with salt and freshly cracked pepper, this is an absolute must. One more thing, like most sandwiches I feel, everything is to taste, so balance the ingredients how you want but like I said before the tomato is the star of the dish, so make sure that shines through the most.


Recipe by Mark Calaminici | Food Loves Company

Serves 1


Bacon, I usually do 4 strips per sandwich

Heirloom tomato, sliced into any thickness you prefer, 2-3 slices is ideal

Iceberg lettuce, shredded, to taste

Halloumi cheese, sliced into ¼ inch slices, to taste but 3 slices is ideal

2 slices white bread, toasted and butter is optional

Mayonnaise, to taste


1. Preheat oven to 400 degrees.

2. Place bacon on a baking sheet pan lined with parchment paper. Place in oven and check on it around 15-20 minutes, depending on desired crispiness. Set bacon aside. You may place the bacon on paper towels to soak up excess grease.

3. Preheat a nonstick frying pan over low-medium heat. Slice halloumi about ¼ inch thick. Pat halloumi dry with paper towel. Place cheese in pan and fry for 2-3 minutes per side. You want to develop a nice brown crust. Set aside

4. Lay sliced buttered and toasted bread on work surface and spread mayonnaise on one or both top faces. Add lettuce onto bottom half of the bread and then the tomatoes and season with salt and freshly cracked pepper. Top with grilled halloumi and bacon. Close that sandwich and scarf it down!

Until next time, ciao!


bottom of page