Photo by Kevin A. Roberts
The gigantic BLT from Crown Candy Kitchen is a St. Louis favorite.
This article is part of The Best Soups & Sandwiches in St. Louis feature included in St. Louis Magazine's December 2018 issue.
Russell’s on Macklind cures and slices its bacon in house, then caramelizes it with a light glaze of brown sugar for the popular B.L.A.T.(E.) and its cousin, the B.L.A.T. (A’s for avocado; E’s for the sunny-side-up egg.) When the yolk flows over all, the result is nirvana. 5400 Murdoch.
Dado’s Mile High BLT comes with a half-pound of crispy applewood-smoked bacon, two tomato slices, and plenty of lettuce sandwiched between buttery toasted sourdough slices lightly coated with mayo. 5425 Hampton.
The B.L.A.T. at The Royale starts with premium dry-cured bacon from Patchwork Family Farms (vegetarians may substitute tempeh bacon), then piles a cherry tomato–and–avocado salad on a Companion baguette that’s lightly toasted and slathered with house-made chipotle aioli. 3132 S. Kingshighway.
From the first crunch of toasted whole-grain bread, the BLTJ at Southwest Diner delivers a BLT experience unlike any other. Instead of tomatoes, the diner uses a slightly smoky tomato jam that’s made in house. 6803 Southwest.
Thick-cut bacon cooked in a big kettle and set out to drain stars in this Crown Candy Kitchen favorite. It’s a straightforward sandwich, dressed with Miracle Whip and topped with slices of garden-variety tomatoes. Two slabs of white Texas toast hold it all together. 1401 St. Louis.
