The Updated BLT, the BLS, Bacon, Lettuce SOFRITO!

To be honest I barely eat any meat, it was a decision I made years ago, in junior high school and since then I really haven’t turned back. Professionally I eat whatever is put in front of me, but when I am in the kitchen, I stick to veggie dishes. But if there is one meat that I would and have gone back for, its bacon. Ay dios mio! El tocino! Is there anything more delicious? I have even met some pretty hard core vegetarians that only break their routine for bacon, so I know I am not alone. So here is my twist on the delicious BLT, the classic American sandwich. I am calling it the BLS (Bacon, Lettuce and Sofrito), because who needs the tomato when you have sofrito!

Bacon, Lettuce, Sofrito (BLS)

A large handful of cilantro leaves

A large handful of culantro leaves

½ Spanish onion, diced

¾ red bell peppers, seeded and chopped

½ green bell peppers, seed and chopped

2 ajies dulces peppers, chopped

3-4 cloves, peeled, chopped

Salt and pepper to taste

Bacon slabs

Lettuce (Mesclun)

White Bread (White bread is best so as not to overwhelm all the other competing flavors)

1-2 ripe (sweet) plantains

Spicy Mayo

Canola oil or any neutral flavor oil (for frying) ~ 2/3 cups

Spicy Mayo

1. Mix 1 tsp cayenne pepper with ½ cup mayo.


1. Chop first seven ingredients cilantro, culantro leaves, Spanish onion, red bell peppers, green bell peppers, ajies dulces peppers, and garlic. Pulse in a food processor until small-diced. Add salt and pepper to taste.

2. Pan fry slabs of bacon to desired crispiness (you may not need to use oil to fry bacon, as it already has enough natural oils.)

3. Cut plantains on a bias (1/2 inch thick slices)

4. Pour oil in pan to cover a little less than half the thickness of plantains in pan.

5. Heat oil until water sizzles when dropped into oil.

6. Add plantains in batches to pan. Fry briefly until lightly golden. Reduce heat and cook until caramelized or as desired (turning plantains as needed).

7. Assemble sandwich with lettuce, plantains, bacon, sofrito, and spicy mayo.

Evette Rios is a Puerto Rican lifestyle expert, writer, television host and native New Yorker. She is one of the stars of ABC’s The Chew, where she serves as field correspondent and roving reporter, covering events and dishing on new ways of using ordinary household items. She has also been a contributing design expert on Rachael Ray, where she’s known for hands-on advice, innovative crafts and dramatic room revisions. She is also National Spokesperson for Goodwill International. Learn more about Evette at

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