Chef Brian Duffy

We’ve all made a BLT, but what makes the Perfect BLT? Chef Brian Duffy takes us through the steps to make a BLT that’ll impress even the most snobby of sandwich lovers.



  • 2 pieces of Seeded Multigrain Bread, toasted
  • 9 pieces Bacon, 3 softly cooked & 6 crispy
  • 2 Leaves Iceberg Lettuce
  • 2 Tomatoes, Heirloom or Roma (or combo)
  • Aleppo Mayo (recipe below)

  • Aleppo Mayo
  • 3 Tablespoons Mayonnaise
  • 1 teaspoon Aleppo Pepper
  • 1 Clove of Garlic, minced
  • Pinch Smoked Salt


  • Heat a medium sauté pan over medium heat. Once hot, add the bacon to your pan, making sure not to crowd them. Cook the first batch until just done, but not quite crispy and set aside on a paper towel lined tray. Add the second batch and cook until nice and crispy, then set aside on the tray.
  • As your bacon cooks, make the aleppo mayo. Add the aleppo pepper and a pinch of smoked salt to the mayonnaise and stir to combine. Then, finely mince your garlic with a pinch of salt to help break it down, turning it into a paste, and add it to the mayo. Mix it to combine then set it aside. The longer it sits, the more the flavors will infuse into it.
  • Once your bacon is done cooking, keep your pan grease and put the pan over medium heat! Put the two pieces of toasted bread into the pan and let it absorb some of that bacon fat, while making it extra crispy for about 20 seconds.
  • Spread a thin layer of aleppo mayo onto the non-crisped side of each piece of bread. Put three crispy pieces of bacon on each piece of bread. Add a leaf of iceberg lettuce on top of the bacon, then layer with sliced tomatoes. Then do the same on the other piece of bread. Add a pinch of smoked salt on top of the tomatoes and a crack of black pepper.
  • For the final layer, add the 3 slices of softly cooked bacon and put it on top of one of the sides with tomatoes. Then stack the other side on top. Behold, the most glorious BLT.

About the Chef

Brian  Duffy smiling right at you

Chef Brian Duffy

Brian Duffy is a restaurateur and celebrity chef. Currently, he is the chef and owner of SideBird Kitchen in Havertown, Pennsylvania, which combines his background in consulting, along with his culinary inspirations from twenty-five years of restaurant experience. Simultaneously, he operates "Duffified Experience Group,” a consulting firm which works with, and oversees, restaurants, bars, and nightclubs around the globe.