#GoJunkFood Gourmet BLT with Sriracha Seafood Salad

BLT with Seafood Salad#GoJunkFood is back, this time with

Gourmet BLTs with Sriracha Seafood Salad

See, @elleskitchen and I were thinking that with the gourmet hamburger craze, the bacon, lettuce and tomato (BLT) just hasn’t gotten the love it deserves.  So we decided to dedicate this edition of #GoJunkFood to the tastiest, craziest, gourmet-iest BLT sandwiches we could think of.

The inspiration behind my BLT was the need to be a little different.  Last time I did breakfast loaded fries, and that was okay, but not earth shattering.  This time I wanted to do something people would remember.  Thus, the BLT with Sriracha Seafood Salad was born.  It’s a little bit BLT and a little bit lobster roll, but it’s pretty darn good.

BLT with Sriracha Seafood Salad Recipe #GoJunkFood

Okay, I wanted until after you clicked again (if you are coming in from the home page) before I make my major admission.  I used mock seafood for this recipe.

You hear that?  That was the sound of all my coastal readers abandoning me and shaking the dust off their feet as they leave.  See, I live in Kansas.  We don’t have sea water, we barely have saline for crying out loud!  Seriously, we’re a state full of people with dingy contacts because we don’t have salt water cleaning solution.

(Not seriously.)

I would have much prefered to use the real thing, but I could spend $4 on mock seafood or $30 on the real thing.  Guess which option kept me from sleeping on the couch tonight?

You will need:

  • 8 pieces of bacon
  • 1/4 pound seafood*, chopped
  • 1/2 stalk celery*, diced
  • 1/2 carrot peeled* and diced
  • 1/4 cup mayonnaise + more for the bread
  • 2 teaspoons garlic powder
  • 2 teaspoons sriracha
  • 4 slices bread
  • 2 slices tomato
  • 2 leaves lettuce (or 8-12 pieces spinach)

* These items were bought off the salad bar and given a rough chop. It saved time and was economical.

Preheat the oven to 350.

Crisp the bacon in a skillet and set aside to cool.

Put the seafood, celery, carrot, mayo, garlic powder, and sriracha in a bowl and mix until well incorporated.

Toast the bread for about 3 minutes, flipping half way through.

Assemble the BLT by spreading a little mayo on each slice, then stacking 4 slices of bacon, 1 slice tomato, 1 piece of lettuce, and 1-2 tablespoons of seafood salad mix before topping with the other slice of mayoed bread.

Eat.  Enjoy!

Also, check out Elle’s BFLT (Bacon, Fig, Lettuce, and Tomato) sandwiches on Elle’s New England Kitchen and Heather’s Bacon, Apple, and Brie swammich on He Cooks… She Cooks…


  1. Chris, what a great idea! I would never have thought of adding a salad, but yeah-that’s good! And hey, don’t feel bad–seafood can be outrageously pricey. No use going broke for a sandwich.

  2. I am a coastal resident & worked a sushi bar for awhile, and I second Heather’s defense. “Faux” crab is better than so-so crab. I have done similar sandwiches at home, but never added bacon. With tomatoes in season right now, I can’t think of a better time to try this.

Leave a Reply