The classic BLT sandwich gets a makeover with these flavorful grilled skewers. Drizzled with a zesty aioli sauce, these skewers get the full BLT treatment when served over a bed of grilled romaine lettuce. Perfect for your next summer cookout, these skewers are fun, fresh, and irresistibly tasty. 

Julia Levy
Recipe by MyRecipes July 2016


Read the full recipe after the video.

Recipe Summary test

45 mins
45 mins
Serves 4-6 (serving size: 2 skewers, 1/2 heart romaine)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 450°F and preheat grill to medium. Combine egg yolk, lemon juice, and mustard in a medium bowl. Combine oils together in a measuring cup and very slowly drizzle into egg mixture, whisking constantly. As oils begin to emulsify, drizzle more quickly. Mash garlic to a paste with a pinch of salt and the edge of a chef’s knife. Add garlic paste, lemon zest, chives, and remaining salt. Chill in the fridge until ready to use.

  • Bake bacon in preheated oven on a rack-lined rimmed baking sheet until half-cooked and still malleable, about 10 minutes. Remove from oven and let cool until cool enough to handle, about 5 minutes. (Another method: Alternate indirect method: Grill on indirect heat until bacon is mostly crisp, about 12 minutes. Transfer to the direct heat and grill until bread is toasted and bacon is charred, about 2 minutes). Thread bacon around tomatoes and bread cubes on a skewer. Spray with cooking spray and sprinkle with black pepper. Place and grill and cook, covered, until bacon is crisp, tomatoes have burst, and bread is toasted, about 4 minutes per side. Transfer to a platter.

  • Spray romaine hearts with cooking spray and place cut-side down on direct heat; grill until lightly charred, 1 to 2 minutes. Serve skewers with grilled lettuce with smear/drizzle of aioli.