Sometimes the simplest dinners are the ones everyone gets the most excited about. These classic BLTs are stacked with crispy bacon, fresh lettuce, juicy tomatoes, and plenty of mayonnaise on toasted bread. Served alongside a creamy ranch pasta salad filled with cucumbers, tomatoes, and cheddar cheese, this is an easy budget-friendly dinner that feels perfect for a warm summer evening.
BLTs are one of those meals that do not require a complicated recipe or a long list of ingredients. They are quick, familiar, and easy to customize for everyone at the table. You can toast the bread lightly, add extra bacon, use whatever lettuce you already have, or leave the sandwich open-faced for younger kids.
The creamy ranch pasta salad makes the meal feel more complete without adding much extra work. It can also be prepared earlier in the day and kept in the refrigerator until dinner. That makes this a great option for busy weeknights, summer cookouts, or evenings when you do not want to turn on the oven.
This recipe also makes good use of overlapping ingredients. The tomatoes are used in both the sandwiches and the pasta salad, and the leftover bacon can be saved for breakfast later in the week.
Why You’ll Love This Dinner
- Ready in about 30 minutes
- Made with simple, affordable ingredients
- Easy to prepare ahead of time
- Perfect for warm-weather dinners
- Kid-friendly and customizable
- Uses overlapping ingredients to reduce waste
Classic BLTs
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Servings
4 sandwiches
Ingredients
- 12 slices bacon
- 8 slices sandwich bread
- ½ cup mayonnaise, or as needed
- 1 large tomato, sliced
- 4 to 6 leaves romaine or leaf lettuce
- Salt and black pepper, to taste
- 2 tablespoons softened butter, optional for toasting
Instructions
- Cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain.
- Lightly butter the bread, if desired, and toast it in a skillet, toaster, or under the broiler until golden.
- Spread mayonnaise over one side of each slice of toasted bread.
- Place lettuce and tomato slices on four pieces of bread.
- Sprinkle the tomatoes lightly with salt and black pepper.
- Add three slices of bacon to each sandwich.
- Top with the remaining slices of bread.
- Cut each sandwich in half and serve immediately with the creamy ranch pasta salad.
Creamy Ranch Pasta Salad
Prep Time
15 minutes
Cook Time
10 minutes
Chill Time
30 minutes
Total Time
55 minutes
Servings
6
Ingredients
- 1 pound rotini pasta
- 1 cucumber, diced
- 2 Roma tomatoes, diced
- 1 cup shredded cheddar cheese
- ¼ cup finely diced red onion, optional
- 1 cup mayonnaise
- 2 tablespoons dry ranch seasoning
- 2 to 3 tablespoons milk
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Instructions
- Cook the rotini according to the package directions until tender.
- Drain the pasta and rinse it thoroughly under cold water until completely cooled.
- In a large mixing bowl, whisk together the mayonnaise, ranch seasoning, 2 tablespoons of milk, garlic powder, salt, and black pepper.
- Add the cooled pasta, cucumber, tomatoes, cheddar cheese, and red onion.
- Stir until the pasta and vegetables are evenly coated in the dressing.
- Cover and refrigerate for at least 30 minutes before serving.
- Stir the pasta salad again before serving. Add another tablespoon of milk if the dressing has thickened too much.
Recipe Tips
Use thick-cut bacon if you prefer a heartier sandwich with more crunch.
Pat the tomato slices dry with a paper towel before assembling the BLTs. This helps keep the toasted bread from becoming soggy.
Seasoning the tomatoes directly with salt and black pepper adds much more flavor to the finished sandwich.
Rinse the cooked pasta with cold water before mixing the salad. This cools the pasta quickly and prevents it from absorbing too much of the creamy dressing.
If the pasta salad sits overnight, stir in a splash of milk before serving to loosen the dressing.
Easy Substitutions
Use turkey bacon instead of traditional bacon.
Replace the cheddar cheese with Colby Jack or mozzarella.
Use bottled ranch dressing instead of the mayonnaise and ranch seasoning mixture. Begin with about 1 cup and add more as needed.
Add frozen peas, diced bell peppers, or shredded carrots to the pasta salad.
Add avocado slices to the BLTs for an easy variation.
Make-Ahead Instructions
The pasta salad can be prepared up to one day ahead. Store it covered in the refrigerator and stir well before serving.
The bacon can also be cooked ahead of time and refrigerated. Reheat it briefly in a skillet, microwave, or air fryer before assembling the sandwiches.
Wait to assemble the BLTs until shortly before serving so the bread and lettuce remain crisp.
Storage
Store leftover pasta salad in an airtight container in the refrigerator for up to three days.
Store the cooked bacon, sliced vegetables, lettuce, and bread separately. Assembled BLTs do not store well because the bread becomes soggy.
Budget-Friendly Kitchen Tip
Cook the entire package of bacon at once. Use what you need for the BLTs, then refrigerate the remaining bacon for breakfast for dinner later in the week. Using the tomatoes in both the sandwiches and pasta salad also helps reduce leftover produce and food waste.
What to Serve with BLTs
These BLTs and pasta salad make a complete meal on their own, but you can also serve them with:
- Fresh watermelon
- Potato chips
- Pickle spears
- Fresh berries
- Corn on the cob
- A simple side salad
Frequently Asked Questions
Can I make BLTs ahead of time?
You can prepare the ingredients ahead of time, but it is best to assemble the sandwiches immediately before serving. Store the bacon, lettuce, tomatoes, and bread separately to prevent sogginess.
Can I use bottled ranch dressing in the pasta salad?
Yes. Replace the mayonnaise, dry ranch seasoning, and milk with approximately 1 cup of bottled ranch dressing. Add more dressing as needed after the pasta has chilled.
Why should I rinse pasta for pasta salad?
Rinsing the pasta stops the cooking process, cools it quickly, and removes some of the surface starch. This helps keep the pasta salad from becoming sticky.
Can I use a different pasta shape?
Yes. Bow tie pasta, shells, penne, or macaroni will all work well.
How do I keep a BLT from becoming soggy?
Toast the bread, pat the tomato slices dry, and assemble the sandwiches immediately before serving.
Classic BLTs with Creamy Ranch Pasta Salad
Description
Crispy bacon, lettuce, and tomato sandwiches served with an easy creamy ranch pasta salad make the perfect budget-friendly family dinner.
Ingredients
Instructions
-
Bring a large pot of salted water to a boil. Cook the rotini according to the package directions until al dente. Drain, rinse under cold water, and let cool completely.
-
While the pasta cooks, cook the bacon until crispy. Transfer to a paper towel-lined plate to drain.
-
In a large bowl, whisk together the mayonnaise, ranch seasoning, milk, garlic powder, salt, and pepper until smooth.
-
Add the cooled pasta, cucumber, tomatoes, shredded cheddar cheese, and optional red onion to the dressing. Stir until everything is evenly coated. Refrigerate while you prepare the sandwiches.
-
Toast the bread if desired.
-
Spread mayonnaise on the bread (if using), then layer with lettuce, tomato slices, and crispy bacon. Season the tomatoes with a little salt and pepper before assembling for the best flavor.
-
Slice the sandwiches in half and serve immediately with a generous scoop of the creamy ranch pasta salad.
Note
Use thick-cut bacon if you prefer a heartier sandwich with more crunch.
Pat the tomato slices dry with a paper towel before assembling the BLTs. This helps keep the toasted bread from becoming soggy.
Seasoning the tomatoes directly with salt and black pepper adds much more flavor to the finished sandwich.
Rinse the cooked pasta with cold water before mixing the salad. This cools the pasta quickly and prevents it from absorbing too much of the creamy dressing.
If the pasta salad sits overnight, stir in a splash of milk before serving to loosen the dressing.
