Crispy Pepperoni BLT Sandwich
This pepperoni BLT swaps traditional bacon for oven-baked crispy pepperoni slices, delivering a crunchy, savory sandwich on toasted sourdough with fresh tomato, butter lettuce, and creamy mayo.
This pepperoni BLT swaps traditional bacon for oven-baked crispy pepperoni slices, delivering a crunchy, savory sandwich on toasted sourdough with fresh tomato, butter lettuce, and creamy mayo.
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Preheat your oven to 400°F (200°C).
Arrange pepperoni slices in a single layer on a parchment-lined baking sheet.
Bake for 10-12 minutes, or until the pepperoni is dark and crispy.
Remove the crispy pepperoni from the oven and transfer to a paper towel-lined plate to drain any excess grease.
While the pepperoni bakes, butter one side of each slice of bread.
Toast the bread in a skillet over medium heat until golden brown and crispy on both sides.
Slice the tomato and season the slices generously with salt and freshly ground black pepper.
Spread mayonnaise on the non-toasted side of each slice of bread.
Assemble the sandwich by layering the crispy pepperoni, seasoned tomato slices, and butter lettuce on one slice of bread. Top with the other slice.
Slice the sandwich in half and serve immediately.
Assemble fresh for best texture. Store leftover baked pepperoni in an airtight container up to 3 days; reheat briefly in a 350°F oven to restore crispness.
Arrange sliced pepperoni on a baking sheet and bake until edges curl and the surface crisps. Watch carefully to prevent burning.
Yes. Cook bacon until crispy, then layer as you would the pepperoni for a traditional BLT.
Sourdough is ideal for its tangy flavor and sturdy structure, but whole wheat or ciabatta work well too.
Yes. Season tomato slices with salt and freshly ground black pepper to enhance flavor and draw out excess moisture.
Toast the bread thoroughly and spread mayo on both slices to create a moisture barrier between bread and tomato.
