Bacon marmalade on a BLT is not a reinvention of the sandwich, it’s just the sandwich finally done right. Thick-cut applewood bacon, slow-cooked with onion, coffee, molasses, and a hit of cayenne, becomes something spreadable and deeply savory with enough sweetness to balance the tomato and enough smoke to make plain mayo look lazy. The BLT has always been a vehicle for the sum of its ingredients, and when a ingredients is this good, the rest follows. Use bread you’d eat on its own. Don’t use iceberg.
How to Make Bacon Marmalade BLT’s
Render the bacon low and slow
Medium heat, not high. You want the fat to render out gradually so the bacon crisps without burning. Drain most of the fat but leave two tablespoons in the pan. That fat is how you caramelize the onions, and it gives the marmalade its backbone.
The onion takes time
Twenty minutes minimum for a Vidalia onion to properly soften and start to caramelize. Rushing it means you get sweet-sharp onion flavor instead of the mellow, almost-jammy quality the marmalade needs. Stir occasionally and keep the heat moderate. 
Storage and spreading
Refrigerated, the marmalade firms up considerably. Bring it to room temperature before spreading, or give it thirty seconds in the microwave. Keeps for two weeks in a sealed jar. Excellent on burgers and grilled cheese, not just BLTs.
Bacon Marmalade BLT’s
- Total Time: 95 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and smoky bacon marmalade elevates the classic BLT. Perfect for brunch or a light lunch.
Ingredients
- 1 1/2 lbs (680 g) thick cut applewood smoked bacon
- 1 large vidalia onion
- 4 cloves garlic
- 1/3 cups (80 ml) white wine
- 1/2 cups (118 ml) sugar
- 2 tablespoons molasses
- 1/4 cups (60 ml) coffee
- 1/4 cups (60 ml) maple syrup
- 1/4 teaspoon allspice
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- large pinch ground cloves
- small pinch ground nutmeg
- salt
- lots of fresh ground pepper
- Bread
- Lettuce
- Tomato
Instructions
- In a heavy saucepan or Dutch oven over medium heat, sauté the bacon slowly until crisp. Remove the bacon to a paper towel-lined plate and drain all but 2 tablespoons of bacon fat from the pan.
- Add the onion and cook over medium-high heat until soft and starting to caramelize, about 20 minutes.
- Add the garlic and cook for another 3–5 minutes until soft but not yet browning.
- Add the white wine and scrape up any brown bits from the bottom of the pan.
- When the wine has reduced a bit, about 3–5 minutes, add the sugar, coffee, molasses, syrup, allspice, paprika, cayenne, nutmeg, cloves, salt, and pepper, and stir to combine.
- Add the bacon back to the pot, bring to a boil, then reduce heat to low, and simmer for about 1–1.5 hours, until the marmalade is thick and sticky.
- Store in jars or a sealed container in the fridge for 1–2 weeks. It also freezes well.
- Before using, microwave for about 15 seconds to loosen.
Notes
- For a richer flavor, use dark brown sugar instead of white sugar.
- If you don’t have Vidalia onion, a yellow onion will work, but the sweetness will be less pronounced.
- To make ahead, prepare the bacon marmalade up to 2 days in advance; it intensifies in flavor as it sits.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Sandwich
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 20
- Sodium: 1000
- Fat: 35
- Saturated Fat: 15
- Unsaturated Fat: 15
- Carbohydrates: 25
- Fiber: 5
- Protein: 20
- Cholesterol: 80
Frequently Asked Questions
How long does bacon marmalade keep in the fridge?
Stored in an airtight container, it lasts about 7 to 10 days. It also freezes well for up to two months. Let it come to room temperature before using, as it firms up when cold.
Can I skip the coffee in the recipe?
You can, but the coffee adds depth without making the marmalade taste like coffee. If you’d rather leave it out, add an extra bit of maple syrup to compensate for the lost bitterness.
What bread works best for this BLT?
A thick, sturdy bread like sourdough or a rustic white loaf holds up best. Softer sandwich bread tends to get soggy from the marmalade. Toast it well for extra structure.
