BLT Potato Sandwich

BLT Potato Sandwich

BLT Potato Sandwich 2

You make a really nice dinner… make baked potatoes………dinner is over……..What do you do with the left over bakers?????

You make BLT Potato Sandwiches of course!

This is more of a method than a recipe. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich. The first “recipe” for a BLT was published in the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  But, everyone has their own way of making BLT sandwiches………. some  like toast, some like variations on bread, which is where my recipe…….a.k.a. method comes in.

Tim and I had a really nice steak and potatoes dinner one night. My intention was to make potato salad with the remaining potatoes. I was working on a BBQ recipe and we all know that BBQ needs either cole slaw or potato salad. That being said, I also have a ton of lettuce in my garden to use. Tomatoes are not ready yet………we had a very late start to the growing season here and a very cool summer so far, so things are not quite where they should be……but I digress. We also had some bacon to use up.

For me, a traditional BLT is on toast with chips on the side…….hmmmm……….why not use the potato for the base of my BLT. At first I was going to just warm up the potatoes and fill them with the BLT stuff, but as I looked at the potatoes I kept seeing bread. If I sliced them and sautéed them, maybe they would hold as the the bread………Glory Hallelujah it worked…..The “bread” for my BLT worked!!!!

BLT Potato Sandwich 1

The rest of the story is a lot less note worthy………just your basic BLT with Basil mayo. Now, as with any BLT, use the bacon you like, whatever tomatoes and lettuce you grow or purchase from your local Farmers Market……..Please visit your local Farmers Markets, your support means the world to them and the taste of local grown is beyond compare!

So the next time you are looking for something to do with those……..leftover potatoes……….try our BLT Potato Sandwich!

BLT Potato Sandwich Collage

BLT Potato Sandwich

BLT Potato Sandwich

  • Author: Marty Boyd
  • Yield: 2


  • 2 Baked potatoes cut in quarters lengthwise
  • Non-stick cooking spray
  • 8 slices applewood smoked bacon (or your favorite bacon)
  • 8 tomato slices
  • Romaine lettuce
  • Basil Mayo – 1/4 cup mayo or salad dressing mixed with 1 tablespoon chopped fresh basil.


  1. Spray potato slices with cooking spray. Sauté slices over medium to medium high heat until crispy.
  2. You are using the potato slices as the bread. Spread the basil mayo on the potato slices, add the bacon, tomato slices, and lettuce. Place a slice of potato on the lettuce to form your sandwich. Secure with toothpick.
  3. Serve.


Bacon Cheeseburger Meatballs

Bacon Cheeseburger Meatballs

Bacon Cheeseburger Meatballs

The start of summer is also the start of family reunions, potlucks, cookouts, and picnics. What in the world do you take???? How about Bacon Cheeseburger Meatballs!! These little gems are everything that a Bacon Cheeseburger is without the bun.

My brother has a get together every year for family and friends………..he won’t call it a family reunion because he is afraid no one will show up. Probably not true but………just to be safe we just call it The Bocker Bash.

I was under pressure this year to produce something for two reasons, one, last year I purchased my contribution…….thats right, I bought a fruit tray and a veggie tray at the local Wal Mart………I know “not good”. Two, now that everyone knows that I am writing a food blog, it goes without saying that I needed something food blog worthy!

Now, sometimes I over do things……..just a smig. I decided I would make a meat dish, a salad, and a dessert. The meat turned out……..the other two, not so much. I took them all and brought home empty dishes, but the other two recipes need work.

The Bacon Cheeseburger Meatballs were a hit. I didn’t even get any at the bash as they were all gone by the time I got through the line.

So, what is in these little buggers you ask. All the the things you put on a bacon cheeseburger………bacon, pickles, ketchup, mustard, and French Fried Onions. I used bread and butter pickles, as they are a favorite but, you can use what ever pickle is the favorite at your house. Then stuff the whole thing with cheddar cheese cubes that melt inside……….yum!

BBQ sauce added the final touch. Feel free to make them without, but if you do you may be missing out! We love Sweet Baby Rays in all flavors, but use whatever kind your family likes best.

The other nice thing about this recipe is that you can make it and take it. I threw the meatballs into a crockpot and off I went. If you will not have electricity at your get-together, place the meatballs in a insulated carrier, or the really old fashioned way…………place your hot food in what ever serving container you want, line a box with newspaper or bath towels, and this will keep your food warm for several hours……….just long enough to show off your culinary skills.

So, next time you need a ‘take along’ dish, try our Bacon Cheeseburger Meatballs.

Bacon Cheeseburger Meatballs Collage

Bacon Cheeseburger Meatballs

Bacon Cheeseburger Meatballs

  • Author: MartyBoyd


  • 2 pounds ground beef
  • 1/2 pound bacon, cooked until crisp and crumbled
  • 2 eggs
  • 1-2.8 ounce container French Fried Onions
  • 2 tablespoons pickle juice
  • 2 tablespoons chopped pickles
  • 1 tablespoon ketchup
  • 1 tablespoon regular yellow mustard
  • 1/2 pound cheddar cheese cut into 24 cubes
  • 1 cup BBQ sauce, your favorite


  1. Preheat oven to 375*
  2. Combine ground beef, cooked bacon, eggs, fried onions, pickles, pickle juice, ketchup, and mustard in a large bowl until mixed throughly.
  3. Shape into meatballs using an ice cream scoop. You should be able to get 24 meatballs. Push one cube of cheese into each meatball, making sure to enclose the cheese inside the meatball. Place meatballs on a parchment cover baking sheet and bake at 375* Bake for 20 -25 minutes. If serving immediately transfer meatball to serving dish. Heat BBQ sauce until heated through and drizzle over meatballs. Alternately you can place the cooked meatballs into a slow cooker, pour BBQ sauce over meatballs and hold until serving time.


Bacon Egg Breakfast Bread

Bacon Egg Breakfast Bread

Bacon and Egg Breakfst Bread

Sunday breakfast has alway been a big deal for Tim and I. When we were first dating, we went to breakfast every Sunday morning. We had a favorite place and we had a favorite waitress………..we were Sunday morning regulars……… forward three years, we are now an old married couple and we tend to stay home more.

But, Sunday breakfast is still a big deal. We have the usual bacon and eggs, or french toast, or pancakes. But, sometimes we try something new and today was a ‘try something new  day’!

I suppose, you could consider this a pizza, but I prefer to call it a Breakfast Bread. Eggs, bacon, and cheese fancied up with cherry tomatoes,basil, and spiced up with just a touch of pepper flakes!

Bacon Egg Breakfast Bread


Yeast dough is scary for a lot of you……….don’t be afraid!!!! It is really easy. The dough takes just a few minutes to put together, it has a short knead time (I use my Kitchen-aide mixer, it takes all the work out of it). The rise time gives you time to prep the other ingredients. If you are really afraid of the dough, you can use a pre-made, but give the dough a try you will not be sorry.

Tim and I really enjoyed this Bacon Egg Breakfast Bread…… will join the list of our  Sunday favorites!

Bacon and Egg Breakfast Bread Collage

Bacon and Egg Breakfst Bread

Bacon Egg Breakfast Bread

  • Author: Marty Boyd
  • Yield: 6


  • • 1¼ teaspoons dry yeast
  • • 1 teaspoon sugar
  • • ⅔ cup warm water
  • • 1½ cups flour+, plus extra, for dusting
  • • 1 teaspoon table salt
  • • ½ tablespoon olive oil, plus extra, for drizzling
  • • 4 eggs
  • • 8 slices applewood smoked bacon, cooked and crumbled
  • • 4 ounces cherry tomatoes
  • • 1 cup grated swiss
  • • 1/4 teaspoon dried re pepper flakes
  • • 2 tablespoons basil leaves, chopped


  1. Preheat oven to 425°F.
  2. Place the yeast, sugar and water in a large bowl and set aside in a warm place for 5 minutes or until bubbles appear on the surface. Sift flour, salt into yeast mixture, add oil and mix to combine. Turn out onto a lightly floured surface and knead for 5 minutes or until smooth and elastic. Place dough back in a large bowl, cover with a clean tea towel and set aside in a warm place for 15–20 minutes.
  3. Roll the dough out on a lightly floured surface to make a 10 inch circle. Transfer to a deep-sided 10 inch cast iron skillet ( you can also use any deep baking dish) lined with parchment paper and push dough up sides.
  4. Crack the eggs onto the dough and top with the bacon and tomatoes. Sprinkle with the cheese, red pepper flakes flakes and basil. Drizzle with olive oil and bake for 15-20 minutes or until golden. Serves 4-6.


You may want to broil for just a few minutes to achieve a really golden top.