Crunchy, spicy and quick to make, BLT tacos are a simple after-work dinner, or a brunch you can make while you’re still half-asleep. 2018 August 17, Melissa Clark, “The BLT, as You’ve Never Seen It”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 17 Aug 2018:
A cookout classic gets a fuller, fork-friendly update in BLT Pasta Salad – With Bacon!, which is ready in 25 minutes and makes 8 servings. Tender pasta is tossed with crumbled bacon, grape tomatoes, romaine, red onion, and parsley in a mayo, sour cream, Dijon, and lemon dressing. 2026 August 3, Jenn AllenJ, “9 pasta salads my dad went back for a second bowl of without saying a word”, in The Shelbyville News, Shelbyville, Ind.: Shelby News, archived from the original on 06 Aug 2026:
Transform tomatoes, sweet corn and zucchini into BLT Bruschetta, Creamy Gazpacho, Street Corn Guacamole and Zucchini-Feta Fritters. 2025 August 28, Meredith Deeds, “Savor the last days of Minnesota’s summer produce with these appetizer recipes”, in The Minnesota Star Tribune, Minneapolis, Minn.: Star Tribune Media Company, archived from the original on 28 Aug 2025:
When another summer tomato sandwich just won’t do, try this BLT pasta instead. 2018 August 17, Colu Henry, “BLT Pasta”, in New York Times Cooking, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 08 Sep 2018:
(attributive, countable) Initialism of bacon, lettuce and tomato. ▸ A food, usually a sandwich, made with these main ingredients.
I wish I could make everyone a BLT. That would be the end of the golden arches, I'm sure of it. There are times when the BLT just tastes right, primal and true, the best thing you could ever eat. 2010, Michele A. Jordan, The BLT Cookbook, Harper Collins, →ISBN, pages 5–6:
While the other components of the BLT are more or less perennial, the tomato is a seasonal luxury. 2026 July 31, J. J. Goode, “The Secret to a Perfect BLT Isn’t What You Think”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC:
What is the one meal of the week your staff most looks forward to? [Jonny Lake:] Saturday lunch, which normally consists of BLTs, scrambled or fried eggs, and croissants and chocolatines made by our pastry team. Also, the Lab's famous potato salad. 2012 September 28, Christine Carroll, Jody Eddy, “What the kitchen staff eat: recipes from the world's top restaurants”, in Alan Rusbridger, editor, The Guardian, London: Guardian News & Media, →ISSN, →OCLC, archived from the original on 02 Oct 2015:
Not only were these BLTs lighter than the usual sandwich, they also had a far more exciting texture. […] The bacon, however, is nonnegotiable in any BLT, taco or otherwise. 2018 August 17, Melissa Clark, “The BLT, as You’ve Never Seen It”, in The New York Times, New York, N.Y.: The New York Times Company, →ISSN, →OCLC, archived from the original on 17 Aug 2018:
(abbreviation, alt-of, countable, initialism) Initialism of ballistic lunar transfer.