Ree Drummond’s Monster BLT Recipe: The Ultimate Stack

There are sandwiches, and then there are events. If you are familiar with the culinary style of The Pioneer Woman, Ree Drummond, you know she rarely does things halfway. Her approach to the classic Bacon, Lettuce, and Tomato sandwich is no exception. It is not merely a light lunch; it is a structural masterpiece known as the “Monster BLT.”

What differentiates this recipe from the standard diner fare? It comes down to three specific pillars: the bread choice (hearty marble rye), the bacon volume (oven-cooked for perfect crispness), and the secret sauce (a spicy chipotle mayonnaise).

This guide will walk you through the techniques required to build this colossal sandwich, ensuring the bread stays crisp, the tomatoes remain juicy without ruining the structure, and every bite packs a punch of smoky, spicy flavor.

Why This Recipe Works

Before we fire up the oven, it is essential to understand the “why” behind this sandwich’s architecture.

The Bread: Standard white bread often collapses under the weight of a heavy filling. This recipe utilizes Marble Rye. The density of the rye, combined with the slightly bitter notes of pumpernickel, stands up to the rich bacon and juicy tomato.
The Sauce: A standard BLT relies on plain mayonnaise. This version uses a Chipotle Mayo. The smokiness of the chipotle mirrors the bacon, adding a necessary kick to cut through the fat.
The Bacon Method: Pan-frying bacon often leads to curling and uneven cooking. For a “Monster” stack, we use the oven-baked method, ensuring flat, uniformly crispy planks that stack perfectly.

Ingredients

To build two “Monster” sized sandwiches, you will need the following. Do not skimp on quality; with so few ingredients, each one matters.

The Foundation

Bread: 4 to 6 thick slices of Marble Rye bread (6 if making a triple-decker).
Butter: 2 tablespoons salted butter, softened (for griddling the bread).

The Filling

Bacon: 1 pound thick-cut bacon (approximately 12–16 slices). Note: Ree prefers thick-cut for stability.
Tomatoes: 2 large, ripe Roma or beefsteak tomatoes.
Lettuce: 6–8 leaves of Green Leaf or Romaine lettuce (washed and thoroughly dried).
Seasoning: Kosher salt and freshly cracked black pepper.

The Chipotle Mayo

Mayonnaise: ½ cup high-quality mayonnaise (e.g., Duke’s or Hellmann’s).
Chipotle: 2 teaspoons adobo sauce (from a can of chipotle peppers in adobo).
Optional: 1 chipotle pepper from the can, finely minced (for extra heat and texture).

Step-by-Step Instructions

Step 1: The “Oven-Baked” Bacon Technique

Cooking bacon in the oven is the professional standard for consistency and cleanliness.

Preheat: Set your oven to 400°F (200°C).
Arrange: Line a large rimmed baking sheet with aluminum foil for easy cleanup. Place a wire cooling rack on top of the foil (optional, but helps grease drain away). Lay the bacon strips across the rack in a single layer. They can touch, but they should not overlap significantly.
Bake: Place in the oven for 15–20 minutes. The exact time depends on the thickness of your cut. You are looking for a deep mahogany color and a texture that is crisp but not burnt.
Drain: Remove from the oven and transfer the bacon to a plate lined with paper towels to absorb excess grease.

Step 2: Preparing the Produce

While the bacon cooks, prep the vegetables. This step prevents the “soggy sandwich” syndrome.

Slice Tomatoes: Slice the tomatoes roughly ¼-inch thick.
Season: Lay the tomato slices on a plate and sprinkle them generously with kosher salt and black pepper. This is non-negotiable for flavor.
Dry Greens: Ensure your lettuce is completely dry. Wet lettuce creates a barrier that prevents the sauce from adhering and dilutes the flavor.

Step 3: Whisking the Sauce

This sauce is the hallmark of the Ree Drummond style—smoky, creamy, and simple.

In a small bowl, combine the mayonnaise and the adobo sauce.
If you want a “chunkier” texture with more heat, add the minced chipotle pepper.
Whisk until the mixture is a uniform, pale sunset-orange color. Taste and adjust—add more adobo if you prefer a spicier kick.

Step 4: Griddling the Bread

Do not use a toaster. A “Monster” BLT requires griddled bread for structural integrity.

Butter one side of each slice of marble rye.
Heat a cast-iron skillet or griddle over medium heat.
Place the bread butter-side down in the skillet. Cook for 2–3 minutes until the face is golden brown and crispy.
Flip and toast the dry side for just 1 minute. You want the outside (buttered side) distinctively crunchy and the inside soft.

Step 5: The Assembly

Order of operations is critical to keep the sandwich stable.

Sauce: Slather a generous amount of Chipotle Mayo on the non-buttered side of the bread. Be aggressive here.
Layer 1: Place the lettuce down first, followed by the seasoned tomato slices.
Layer 2: Pile the bacon on top of the tomatoes. Do not lay them flat; pile them in a semi-messy, voluminous mound. Use 6–8 slices per sandwich.
Top: Spread more mayo on the top slice of bread and close the sandwich.
Triple-Decker Option: For a true “Monster,” place a third slice of bread (mayo on both sides) in the middle, creating two distinct layers of bacon and tomato.

Expert Tips for Success

The Lattice Method: If you struggle with bacon falling out, try weaving your bacon strips into a square lattice before baking them. This creates a cohesive “patty” of bacon.
Tomato Seasonality: If you are making this in winter and can only find pale tomatoes, roast them slowly in the oven with olive oil to concentrate their sugars before adding them to the sandwich.
Temperature: Assemble the sandwich while the bacon is still warm but the tomatoes and lettuce are cold. The temperature contrast is highly pleasurable to the palate.

Variations and Substitutions

While the recipe above mimics the classic Pioneer Woman vibe, you can customize it to your preference:

The Fried Green Tomato BLT

Swap the raw tomatoes for cornmeal-crusted fried green tomatoes. This adds a sour tang and extra crunch that pairs beautifully with the chipotle mayo.

The “BELT” (Breakfast Twist)

Add a fried egg with a runny yolk on top of the bacon layer. The yolk mixes with the chipotle mayo to create a rich dressing.

The Bread Swap

If you dislike rye, look for a thick-cut Texas Toast or a sturdy Sourdough. Avoid thin sandwich bread, as the moisture from the tomatoes will dissolve it instantly.

Serving and Storage

What to Serve With It

Because this sandwich is rich and fatty, you need high-acid or crunchy sides to cleanse the palate:

Pickles: A crisp dill pickle spear is mandatory.
Chips: Kettle-cooked jalapeño or salt-and-vinegar chips.
Slaw: A vinegar-based coleslaw (no mayo) cuts through the richness of the bacon.

Storage Instructions

Do not store an assembled BLT. It will turn into mush within an hour.

Bacon: Cooked bacon can be stored in the fridge for up to 4 days. Reheat in the oven or air fryer for 2 minutes to crisp it back up.
Sauce: The chipotle mayo keeps in an airtight container in the fridge for up to 2 weeks. It is excellent on burgers or as a dip for fries.

Trending Recipe: How to Make Ree Drummond’s Monster BLT Step-by-Step