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Thick-Cut Pork Bacon BLT

Thick-Cut Pork Bacon BLT
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Recipe and photography provided by Heinen’s partner, Chef Billy Parisi.

Inspired by southern cooking, this reimagined BLT features thick-cut pork bacon, fried green tomatoes and a spicy chipotle mayo all sandwiched between crunchy Texas toast.

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Thick-Cut Pork Bacon BLT

Thick-Cut Pork Bacon BLT


  • 1 lb. thick-cut bacon
  • 8 slices Texas toast, toasted
  • 1 Tbsp. unsalted butter
  • 1 yellow onion, peeled and thick-sliced
  • ½ cup mayonnaise
  • 1 chipotle pepper in adobo sauce, finely minced
  • ¼ cup grated parmesan cheese
  • 2 leaves fresh basil, chopped
  • 1 tsp. ground pepper
  • 1 cup flour
  • 3 eggs, whisked
  • 1 cup cornmeal
  • 2 large green tomatoes, sliced thick
  • 4 leaves butter leaf lettuce
  • Salt, to taste


  1. Place the thick-cut bacon slices on a parchment-lined sheet tray and bake in the oven at 425°F for 20-25 minutes, or until crispy and browned. Remove and set aside.
  2. Add butter to a large sauté pan over medium heat and cook the onions until browned and caramelized, about 20 minutes. Set aside.
  3. In a small bowl, whisk together the mayonnaise, chipotle pepper, parmesan cheese, basil, salt and 1 tsp. of pepper until combined. Set aside.
  4. Add some flour to a medium-size bowl. Add the whisked eggs to a separate medium-size bowl. Add the cornmeal to third medium-size bowl. Season each with salt and pepper.
  5. Dredge a tomato slice in the flour, then the egg and finally the cornmeal. Set aside and repeat until all of the tomatoes are breaded.
  6. Pour some cooking oil into a large frying pan over medium heat and heat until it reaches about 350°F.
  7. Add the breaded tomatoes and cook for 2-3 minutes per side, or until browned. Set aside.
  8. To plate the BLT, evenly layer the butter leaf lettuce, bacon, caramelized onions and fried green tomatoes on a piece of toasted Texas toast. Spread a layer of the pepper basil mayo on another slice of toast and place on top. Repeat the process until all of the ingredients have been used.
Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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