Ree Drummond’s Monster BLT Recipe: The Ultimate Triple-Decker

In the world of comfort food, few dishes are as universally adored as the Bacon, Lettuce, and Tomato sandwich. However, Ree Drummond, known to millions as The Pioneer Woman, has elevated this humble lunch staple into a culinary event. Her “Monster BLT” is not merely a sandwich; it is a structural feat featuring three slices of marble rye, a spicy chipotle-infused mayonnaise, and a generous volume of oven-roasted bacon.

This guide provides a comprehensive walkthrough of Drummond’s method. It emphasizes the importance of ingredient selection—specifically the density of the bread and the acidity of the tomatoes—and provides precise instructions for achieving perfectly crisp, flat bacon every time.

Why This Recipe Works

To replicate the “Monster” experience, one must understand the three pillars of its architecture:

The Bread Choice: Unlike standard white bread, which often compresses under the weight of heavy fillings, marble rye offers a dense crumb and a slightly bitter, earthy flavor profile that counterbalances the rich animal fat.
The Chipotle-Mayo Emulsion: A traditional BLT relies on plain mayonnaise. Drummond’s version incorporates adobo sauce, introducing a smoky heat that mirrors the cured flavor of the bacon while cutting through the richness.
The Oven-Baked Method: Pan-frying bacon frequently results in curling and uneven cooking. This recipe utilizes a high-heat oven technique to produce flat, uniformly crispy planks essential for a stable triple-decker stack.

Ingredients

To construct two “Monster” sized sandwiches, acquire the following high-quality ingredients.

The Foundation

Bread: 6 thick slices of Marble Rye bread.
Fat: 2 tablespoons salted butter, softened (for griddling the bread).

The Filling

Bacon: 1 pound thick-cut bacon (approximately 12–16 slices). Note: Thick-cut is mandatory for structural integrity.
Tomatoes: 2 large, ripe Roma or beefsteak tomatoes.
Lettuce: 8 leaves of green leaf or Romaine lettuce, washed and thoroughly dried.
Seasoning: Kosher salt and freshly cracked black pepper.

The Chipotle Mayonnaise

Mayonnaise: ½ cup premium quality mayonnaise (e.g., Duke’s or Hellmann’s).
Adobo Sauce: 1 tablespoon sauce from a can of chipotle peppers in adobo.
Chipotle Pepper (Optional): 1 whole pepper from the can, finely minced, for added texture and heat.

Step-by-Step Instructions

Step 1: The Oven-Baked Bacon Technique

Cooking bacon in the oven is the professional standard for consistency, minimizing mess and ensuring flat strips.

Preheat: Set your oven to 400°F (200°C).
Arrange: Line a large rimmed baking sheet with aluminum foil. For best results, place a wire cooling rack on top of the foil to allow heat to circulate, though Drummond often places bacon directly on the pan or parchment paper. Arrange the bacon in a single layer without significant overlapping.
Roast: Bake for 15–20 minutes. The exact duration depends on thickness; monitor closely after the 15-minute mark. The goal is a deep mahogany color and a texture that is crisp but not brittle.
Drain: Transfer the bacon to a plate lined with paper towels to absorb excess grease.

Step 2: Preparing the Produce

Proper preparation of the vegetables is critical to prevent the bread from becoming soggy.

Slice Tomatoes: Cut the tomatoes into thick slices (approximately ¼-inch).
Season: Lay the slices on a clean surface and season generously with kosher salt and black pepper. Do not skip this step. The salt draws out surface moisture and seasons the interior of the fruit.
Dry Lettuce: Ensure the lettuce leaves are completely dry. Residual water will repel the mayonnaise and compromise the sandwich’s stability.

Step 3: Compounding the Sauce

In a small mixing bowl, combine the mayonnaise and adobo sauce.
If a spicier profile is desired, incorporate the minced chipotle pepper.
Whisk until the mixture achieves a uniform, pale sunset-orange hue. Taste and adjust; the sauce should have a distinct kick that lingers on the palate.

Step 4: Griddling the Bread

A “Monster” BLT requires toasted bread that can support the filling.

Spread the softened butter on one side of each slice of marble rye.
Heat a skillet or griddle over medium heat.
Place the bread butter-side down. Toast for 2–3 minutes until golden brown.
Briefly toast the un-buttered side for 30 seconds to warm it without drying it out completely.

Step 5: The Triple-Decker Assembly

The “Monster” designation refers to the triple-decker construction.

Base Layer: Place one slice of bread, buttered side down, on your workspace. Spread a generous layer of chipotle mayo on the face-up side.
First Filling: Layer lettuce, seasoned tomatoes, and 4 slices of bacon.
The Middle: Take a second slice of bread and spread chipotle mayo on both sides. Place this slice on top of the first bacon layer.
Second Filling: Repeat the layering process on top of the middle slice: lettuce, seasoned tomatoes, and another 4 slices of bacon.
The Cap: Spread chipotle mayo on one side of the final slice of bread. Place it mayo-side down on top of the stack.
Serve: Secure with toothpicks if necessary, slice diagonally, and serve immediately.

Expert Tips for Success

Tomato Seasonality: If preparing this dish out of season when tomatoes are mealy, consider slow-roasting them with olive oil for 30 minutes to concentrate their sugars.
Temperature Contrast: The ideal BLT experience involves warm bacon contrasting with cold lettuce and room-temperature tomatoes. Assemble the sandwich immediately after the bacon drains.
The “Weave” Variation: For maximum stability, weave the bacon strips into a lattice before baking. This creates a cohesive “patty” that fits perfectly on the bread and prevents individual strips from sliding out.

Serving and Storage

Accompaniments

Given the richness of the bacon and mayonnaise, pair this sandwich with high-acid or crunchy sides to cleanse the palate:

Dill Pickles: A mandatory accompaniment for acidity.
Kettle Chips: Salt and vinegar or jalapeño flavors work best.
Coleslaw: A vinegar-based slaw (rather than creamy) provides necessary brightness.

Storage Protocols

This sandwich is not suitable for storage. The moisture from the tomatoes will degrade the bread’s texture within an hour.

Make-Ahead: The chipotle mayonnaise can be prepared up to one week in advance and stored in an airtight container in the refrigerator. The bacon can be cooked 24 hours in advance and reheated in an air fryer or oven for 2 minutes before assembly.

Simple and Delicious Ree Drummond’s Monster BLT Recipe for Beginners