@cjfrazier is settling the debate once and for all—BLT or bacon sandwich? 🥓 Stacked high with crispy bacon, blistered tomatoes, toasted sourdough, and all the extras, this one proves there are no rules when bacon is the star. Call it what you want, CJ says just build it big, take a bite, and enjoy every layer. Ingredients 6 slices thick-cut bacon 6–8 slices deli chicken 4 slices sourdough bread 1 cup shredded lettuce 1 cup baby tomatoes 1 ripe avocado (or ½ cup guacamole) 3 tbsp Duke’s mayonnaise 2 tbsp stone-ground mustard Salt and black pepper, to taste 1–2 tbsp avocado oil (or neutral oil) Directions 1. Preheat your Blackstone to medium heat (about 375°F). Add 1 tablespoon oil and spread evenly. 2. Cook the bacon on the griddle for 8–10 minutes, flipping occasionally until crispy. Transfer to a paper towel-lined tray and reserve the bacon fat. 3. Add the tomatoes to the griddle in the bacon fat. Season with salt and pepper and cook 3–5 minutes, rolling occasionally, until blistered and softened. Remove and set aside. 4. Toast the sourdough on both sides until golden, about 1–2 minutes per side. 5. Warm the deli chicken on the griddle for 30–60 seconds and season lightly with black pepper. 6. Spread guacamole on one slice of bread, then layer bacon and blistered tomatoes. 7. Add a second slice of bread, spread with mustard, then layer lettuce, chicken, more bacon, and tomatoes. 8. Spread mayo on the final slice of bread and place on top to complete the sandwich. 9. Return the sandwich to the griddle and press lightly for 30–60 seconds per side to heat through and hold everything together. 10. Slice in half and serve immediately while hot. #blackstone #blackstonegriddle #outdoorcooking #blackstonerecipe #bltsandwich