Murray’s BLT with Blue Cheese Dressing

Even when a sandwich is named for its ingredients, there’s still room for improvement. The classic BLT – towering with bacon, lettuce and tomato – just got better thanks to a simple blue cheese dressing.

Serves: 4Prep: 10 minutesCook: 25 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 1 loaf sturdy bread, sliced into 1” slices
  • 2 heirloom tomatoes, sliced into ½” slices
  • 1 head butter lettuce, stem cut off
  • 1 lemon, zested and juiced
  • 12 ounces bacon
  • 5 ounces gorgonzola blue cheese crumbles
  • 4 ounces Vermont Creamery Crème Fraiche
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper
  • 2 teaspoons extra virgin olive oil


  • Preheat oven to 350°F. Line sheet tray with aluminum foil.
  • On prepared tray, arrange sliced bacon; bake until desired crispiness is reached, at least 20 minutes.
  • Meanwhile, combine blue cheese with 2 tablespoons water; whisk until cheese has loosened up. Whisk in lemon juice, crème fraiche, salt and pepper.
  • Break lettuce into individual leaves.
  • Heat large grill pan until it begins to smoke. Drizzle bread with olive oil; grill quickly on each side.
  • Over 4 slices of bread, stack lettuce, tomatoes and cooked bacon. Top each with dressing and second slice of grilled bread.