Backyard BLT Skewers

Serves 4 · 25 min prep · 18 min cook

Ingredients

• 8 slices thick-cut bacon
• 2 romaine hearts
• 24 cherry tomatoes
• 4 slices ciabatta or sturdy sandwich bread
• 1/3 cup mayonnaise
• 1 tsp lemon juice
• 1/4 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 tsp kosher salt
• 1 tbsp extra-virgin olive oil
• 8 wooden or metal skewers

Instructions

1. 1If using wooden skewers, soak them in water for at least 20 minutes so they do not scorch on the grill or under the broiler.
2. 2Cook the bacon in a large skillet over medium heat until crisp but still pliable enough to fold, 8 to 10 minutes, then drain on paper towels and break each slice into 3 pieces.
3. 3Cut the bread into 1-inch cubes, toss lightly with olive oil, and toast in a 375°F oven or on a grill pan until golden and crunchy on the edges, about 8 minutes.
4. 4Chop romaine hearts into sturdy bite-size chunks that will hold on a skewer without wilting immediately.
5. 5Stir mayonnaise with lemon juice, garlic powder, black pepper, and kosher salt for a quick lemon-garlic aioli for dipping or drizzling.
6. 6Thread each skewer in repeating order: bread cube, folded bacon piece, romaine chunk, cherry tomato, repeating until the skewer is full but not overcrowded.
7. 7Arrange skewers on a platter and keep the aioli in a small bowl alongside for dunking; serve within 30 minutes so the lettuce stays crisp.
8. 8For a warm finish, you can briefly kiss the assembled skewers on a medium grill for 30 to 60 seconds per side just to rewarm the bacon and toast, watching closely so lettuce does not burn.
9. 9Set out as a grab-and-go lunch board with extra tomatoes and napkins—classic BLT flavors without assembling individual sandwiches for a crowd.