Did the BLT need an upgrade? Maybe not. But grilled bacon, bread, & scallion mayo say otherwise @tastewhatporkcando #ad Ingredients: For the Charred Scallion Mayo: - 1 bunch scallions, trimmed - ½ cup mayonnaise - 1 clove garlic, finely grated - 1 tsp fresh lemon juice, plus more to taste - Kosher salt, freshly ground black pepper For the Sandwiches: - 8 slices thick-cut bacon - 8 slices sourdough or country white bread - 2 large heirloom tomatoes, sliced into thick rounds - 1 small head of butter lettuce or romaine hearts, leaves separated - Olive oil, for drizzling - Flaky salt Preparation 1. Heat a grill (or grill pan) over medium-high. Toss scallions with a little olive oil and grill, turning occasionally, until deeply charred in spots and wilted, about 4–6 minutes. Let cool slightly, then finely chop. Transfer scallions to a bowl and mix in mayo, grated garlic, lemon juice, and a generous pinch of salt and pepper. Taste and adjust seasoning—it should be bright, smoky, and a little garlicky in the best way. 2. Arrange bacon on a cast-iron skillet or foil-lined baking sheet on the grill. Cook over indirect heat (lid closed if you’ve got one) until crispy, 10–15 minutes, flipping once. Drain on paper towels. 3. Brush both sides of the bread slices with olive oil and grill until golden and just crisp, about 1–2 minutes per side. Don’t walk away, char happens fast. 4. Spread charred scallion mayo generously over one side of each grilled bread slice. Layer on lettuce, tomato slices (season those generously with flaky salt), and bacon. Top with the second slice of bread, mayo-side down. 5. Slice in half, eat outside if possible.