· 1/2 cup mayonnaise· 1 1/2 tsp. (or more) Sriracha· 1 lb. thick-cut bacon· 8 (1/2"-thick) slices white sandwich or Pullman bread· 2 ripe medium beefsteak tomatoes, cut into thick slices· Flaky sea salt· Freshly ground black pepper· 1/2 head of iceberg lettuce, leaves separated
Step 1Preparation Prepare a grill for medium heat. Stir together mayonnaise and Sriracha in a small bowl. Taste and add as much Sriracha as desired to meet your preferred level of spiciness.Step 2Arrange bacon strips across grate and grill until lightly charred around the edges, 5–7 minutes. (Flare-ups are common, so lower the lid if needed and carefully raise just to check doneness.) Turn bacon over and grill until browned and crisp, about 4 minutes. Cooking times can vary significantly based on how thick your bacon is and the heat of your grill. (If you’re grilling bacon for the first time, keep a close eye on it and check often.) Transfer bacon to paper towels to drain.Step 3Arrange bread on grate and grill until toasted, about 30 seconds per side. Transfer to a cutting board.Step 4Spread Sriracha mayonnaise over 1 side of each slice of bread. Season tomatoes with salt and pepper, then build sandwiches with lettuce on the bottom, tomatoes in the middle, and bacon on top (tear lettuce leaves and cut bacon in half to fit nicely if needed). Close up sandwiches and slice in half on a diagonal.Step 5Cooks' NoteYou can also serve this as a BLT buffet: Arrange toast, bacon, tomatoes, and lettuce on platters with Sriracha mayo and salt and pepper alongside and let everyone make their own.