Blackstone BLT Sandwiches

Ingredients:
4-6 slices of thick-cut bacon (or back bacon/gammon as shown in your photo)
4 slices of your favorite bread (whole wheat or sourdough work great)
Mayonnaise (to taste)
2-3 leaves of crisp lettuce (like romaine or butter lettuce)
1 ripe tomato, sliced
Optional: Butter or oil for toasting bread on the griddle
Equipment:
Blackstone griddle
Spatula
Tongs
Paper towels (for draining bacon)
Instructions:
Preheat the Blackstone: Turn your Blackstone griddle to medium heat. If you’re using butter or oil for the bread, have it ready.
Cook the Bacon:
Lay the bacon slices flat on the preheated griddle.
Cook for 5-7 minutes per side, or until it reaches your desired crispiness. For the thicker-cut bacon or gammon like in your image, it might take a bit longer and you’re looking for those nice grill marks and a cooked-through appearance.
Use tongs to flip the bacon periodically.
Once cooked, remove the bacon and place it on a plate lined with paper towels to drain excess fat.
Toast the Bread (Optional but Recommended):
If there’s enough bacon fat on the griddle, you can use that to toast your bread for extra flavor. Otherwise, add a little butter or oil to a clean section of the griddle.
Place the bread slices on the griddle and toast for 1-2 minutes per side, or until golden brown and slightly crispy.
Remove the toasted bread from the griddle.
Assemble the BLT:
Lay out your toasted bread slices.
Spread mayonnaise generously on one side of each slice.
On two slices, layer the lettuce.
Next, add the sliced tomato.
Finally, place the cooked bacon (or gammon) on top of the tomato.
Complete the sandwich by placing the remaining bread slices on top.
Serve:
Slice the sandwiches in half, if desired, and serve immediately.
Enjoy your delicious Blackstone BLT!