Recipe By: @theendlessmeal

🥓 Fun Fact: The BLT rose to fame in early 1900s America, but bacon, lettuce, and tomato combos appeared in Victorian-era tea sandwiches before bacon became the star.

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2 slices bacon
½ medium onion ( sliced thin)
2 tablespoons mayonnaise
½ teaspoon adobo sauce (see notes)
2 slices sandwich bread
1 small tomato (sliced)
¼ cup arugula

1️⃣ Render & Crisp
Start your bacon in a medium pan over medium heat. Let it slowly render and crisp, about 10 minutes. Pull the strips and leave behind about 2 tablespoons of that liquid gold.
2 slices bacon

2️⃣ Low & Slow Sweetness
Into that bacon-kissed pan, add your sliced onion. Cook it down until deeply golden and jammy, about 10 minutes. Patience pays here.
½ medium onion

3️⃣ Build the Heat
While the onions do their thing, stir together mayo and chipotle in a small bowl. Smoky, creamy, just enough kick to wake it all up.
2 tablespoons mayonnaise, ½ teaspoon adobo sauce

4️⃣ Toast in Flavor
Remove the onions, then drop your bread straight into the same pan. Let it toast in those leftover drippings for 1–2 minutes until lightly golden and crisp.
2 slices sandwich bread

5️⃣ Stack Like You Mean It
Swipe on the chipotle mayo, then layer it up: caramelized onions, crispy bacon, juicy tomato slices, and a handful of peppery arugula. Crown it, press gently, and serve immediately.
1 small tomato, ¼ cup arugula

🍷Crispy, creamy, sweet heat, fresh bite—this one hits every note.

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