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 (usually a hearty marble rye), the bacon volume (cooked to perfection), and the secret sauce (a spicy-sweet mayonnaise that cuts through the fat).

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-Maple Mayo. The smokiness of the chipotle mirrors the bacon, while the maple syrup adds a necessary sweetness to balance the acidity of the tomatoes.
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 thick slices of Marble Rye bread (or a hearty sourdough if rye is unavailable).
Butter: 2 tablespoons salted butter, softened (for griddling the bread).

The Filling

Bacon: 1 pound thick-cut bacon (approximately 12–16 slices). Note: We use peppered bacon for an extra kick, but maple-cured works well too.
Tomatoes: 2 large, ripe heirloom or beefsteak tomatoes.
Lettuce: 6–8 leaves of Bibb (Butter) lettuce or crisp Romaine hearts.
Seasoning: Flaky sea salt and freshly cracked black pepper.

The Chipotle-Maple Mayo

Mayonnaise: ½ cup high-quality mayonnaise (e.g., Duke’s or Hellmann’s/Best Foods).
Chipotle: 1 tablespoon chipotle peppers in adobo sauce, finely minced.
Adobo Sauce: 1 teaspoon of the sauce from the chipotle can.
Maple Syrup: 1 teaspoon pure maple syrup.
Lemon: A squeeze of fresh lemon juice to brighten the fat.

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. 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 18–22 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.
Weep the Tomatoes: Lay the tomato slices on a paper towel and sprinkle them lightly with sea salt. Let them sit for 10 minutes. This draws out excess surface moisture (preventing soggy bread) and seasons the interior of the fruit. Pat them dry before assembly.
Wash Greens: Wash and thoroughly dry your lettuce. Wet lettuce creates a barrier that prevents the sauce from adhering.

Step 3: Whisking the Sauce

This sauce is the hallmark of the Ree Drummond style—a little heat, a little sweet.

In a small mixing bowl, combine the mayonnaise, minced chipotle peppers, adobo sauce, and maple syrup.
Whisk until smooth and uniform in color (a light sunset orange).
Taste. If you want more heat, add more adobo sauce. If it is too spicy, add a teaspoon of mayonnaise.

Step 4: Griddling the Bread

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

Spread the softened butter on 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.

Base: Lay two slices of bread, buttered/toasted side down (so the smooth side is facing up).
Sauce: Slather a generous amount of Chipotle-Maple Mayo on the face-up side of the bread. Be aggressive here.
Greens: Place the lettuce down first. This acts as a moisture barrier between the bread and the tomatoes.
Tomatoes: Layer the salted tomato slices on top of the lettuce. Crack fresh black pepper over the tomatoes.
The Monster Stack: Pile the bacon on top of the tomatoes. Do not lay them flat; pile them in a semi-messy, voluminous mound. You want height. Use 6–8 slices per sandwich.
Top: Spread more mayo on the remaining slices of bread. Place them sauce-side down onto the bacon.
Serve: Press down gently with your palm to lock the ingredients together, then slice diagonally with a serrated knife.

Expert Tips for Success

The “Weave” Variation: If you struggle with bacon falling out of the sandwich, try weaving your bacon strips into a lattice before baking them on the rack. This creates a square “patty” of bacon that fits perfectly on the bread.
Temperature Matters: Serve the sandwich while the bacon is still warm but the tomatoes and lettuce are cold. This temperature contrast is highly pleasurable to the palate.
Tomato Seasonality: If you are making this out of season (winter) and can only find mealy, pale tomatoes, roast them. A slow roast with olive oil concentrates the sugar and salvages a sub-par tomato.

Variations and Substitutions

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

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 California Monster

Add slices of ripe avocado seasoned with lime juice. If doing this, place the avocado directly against the top slice of bread to prevent it from sliding out.

The Bread Swap

If you despise rye, look for a Texas Toast or a thick-cut Brioche. Avoid thin whole wheat or standard 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.

Troubleshooting Guide

Problem	Cause	Solution
Soggy Bread	Tomatoes were too wet or put directly on bread.	Salt/dry tomatoes first. Use lettuce as a barrier.
Chewy Bacon	Pan was too crowded or oven too cool.	Use a wire rack. Ensure oven is at 400°F.
Sandwich Falls Apart	Bread was too hard or ingredients slippery.	Use a serrated knife to cut. Press down before slicing.
Sauce too Spicy	Adobo sauce potency varies.	Add 1 tsp of honey or more mayo to dilute.

Nutritional Overview (Per Sandwich)

Estimates based on standard ingredients.

Calories: ~850 kcal
Protein: 35g
Fat: 55g
Carbohydrates: 48g

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