Backyard BLT Skewers

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 410 cal
• 14g protein
• 22g carbs
• 30g fat
• 2g fiber

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Ingredients

• 12 slices thick-cut bacon
• 24 cherry tomatoes
• 2 romaine hearts
• 1 small crusty baguette
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tsp fresh lemon juice
• 1/4 tsp garlic powder
• 1/4 tsp smoked paprika
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 12 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not burn on the grill. Preheat the grill or a grill pan to medium heat, about 375°F.
2. 2Arrange the bacon in a single layer on a foil-lined rimmed baking sheet. Bake at 400°F for 15 to 18 minutes until crisp but still pliable enough to fold; drain on paper towels and pat dry.
3. 3Cut the baguette into 1-inch cubes. Toss lightly with olive oil, kosher salt, and black pepper. Toast on the grill or in a skillet over medium heat, turning, until golden and crisp on the edges, 3 to 4 minutes.
4. 4Trim the romaine hearts and cut into sturdy 1-inch chunks that will hold on a skewer without wilting immediately.
5. 5In a small bowl, stir together the mayonnaise, sour cream, fresh lemon juice, garlic powder, smoked paprika, remaining salt, and pepper until smooth. Chill the dip until serving time.
6. 6Thread each skewer in a repeating pattern: a folded half-slice of bacon, a cherry tomato, a romaine chunk, and a toasted bread cube, ending with tomato or bacon so the skewer looks full and colorful.
7. 7Arrange the finished skewers on a large platter. If prepping ahead, keep components separate and assemble within 30 minutes of serving so the lettuce stays crisp.
8. 8Set the chilled smoky mayo dip in a small bowl in the center of the platter for dunking.
9. 9Serve at cool room temperature so guests can grab skewers one-handed while mingling—classic BLT flavors in easy backyard finger-food form.