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Oklahoma City's Best BLTs


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#PigOutOKC is brought to you by the Oklahoma Pork Council. Twice a month we’ll be delving into restaurants and recipes that bring home the bacon (among other delicious cuts of pork). Experiencing your own pork-fueled adventure? Use the hashtag #PigOutOKC to let the rest of us in on the fun.

When the Earl of Sandwich began having children, you know his first and favorite was BLT. (That’s right: I’m positing a world in which an English nobleman procreated and the result were different kinds of sandwiches.)

Turkey Sub was popular with people on a diet. Roast Beef was just one of the guys. Grilled Cheese was a total burnout. But can you blame any of them for underachieving when their big bro was BLT?

That guy had it all; his texture was immaculate, his flavors were on point and no matter what he wore or how he accessorized, he looked gorgeous. A splash of avocado? Divine! An egg? So daring! Nude, lounging in a bowl with nothing but artfully placed croutons to cover him? Yes, yes, a thousand times yes!

Truly, the BLT is the BMOC, but it’s also the BSIC — big sandwich I’m craving. So here’s a rundown of some of the best BLTs in the Oklahoma City metro.

Sweet Heat PBBLT at Scottie's Deli

Scottie’s Deli


The Sweet Heat BLT is a great sandwich, but pork lovers really need to upgrade to the Sweet Heat PBBLT — that’s pork belly, bacon, lettuce and tomato. Scottie’s starts off with lovely sourdough bread smeared with a spicy sambal mayo. They pile on slices of tender pork belly, thick-sliced brown sugar bacon, lettuce, tomato and, to top it all off, sliced pepperoncinis for a tangy pop. Do yourself a favor while you’re there and grab a cup of the Basque garlic tomato soup.

BCLT at The Mule

The Mule


The Mule welcomes everyone. It’s a come as you are, as you were, as I want you to be kind of restaurant. But if you’re not down with cheese, it might not be your kind of place. (Yes, they have vegan cheese, but some people don’t like that stuff, either.) The BCLT slaps pecan-smoked bacon on sourdough with gouda and gruyere —two heavy-hitting cheeses — with lettuce, tomato and mayo. You want to make it a BCELT and add an egg? You can do that. How about a BCLEAT with avocado? Done. The sky’s the limit.

BLT at Someplace Else

Someplace Else

Much as I love a gussied up BLT, sometimes you just need to appreciate the classics. Someplace Else’s BLT is exactly that. You get thick toast, mayo, a handful of crispy-but-not-too-crispy bacon, shredded lettuce and tomato. It’s light enough for a mid-summer meal, but hearty enough that you won’t be hungry the second you walk out the door. Oh, and there are pretty bomb cookies there, too.

Patty Wagon


It’s hard not to recommend a burger at Patty Wagon, as that’s their baileywick. But if you’re in the mood for a dandy BLT, you won’t be disappointed. They start with hickory-smoked bacon, crisp lettuce and big tomato slices on wheat with your choice of sauce. And if you’re hungry for a side, you know PW does a mighty fine french fry.

BELT at Sydney's Restaurant

Sydney’s Restaurant

Does any sandwich make more sense for breakfast than a BELT? Head down to Sydney’s Restaurant (4520 S. May Ave.) for a simple, spot-on sandwich that’s just as good in the morning as it is at lunch or dinner. As a diner, Sydney’s knows how to cook an egg, so when you bite into your BELT, you’ll get gorgeous globs of yolk coating the lettuce and bacon. It’s an added boost of richness that just can’t be beat.

Let’s Do Greek


First off, kudos to Let’s Do Greek for their great initials work. The GLBT, an inclusive sandwich if ever there was one, adds a very Greek flair to the classic sandwich with crispy slices of gyro meat joining the lettuce, bacon and tomato inside a hot piece of pita bread and a dousing of that Oklahoma favorite: ranch dressing. (Full disclosure, I had them replace the ranch with tzatziki sauce, because I’m smart.)  

Uptown BLT

Cheever’s Cafe


I don’t need to tell you Cheever’s Cafe is excellent. The flagship of A Good Egg Dining has been there, cooked that for almost 20 years and it remains a favorite on the always expanding 23rd Street. But while it’s brunch and dinner are renowned, I fear some of you have forgotten how great it can be for lunch. Stop in and taste for yourself with the Uptown BLT — sweet and salty applewood-smoked bacon, crisp lettuce leaves, ripe tomatoes, avocados and a smear of garlic cream cheese make this an unforgettable sandwich.

En Croute


Every day En Croute’s hustlin’ to make a new, delicious grilled cheese sandwich. I mean, there’s a cheese counter in front of the restaurant. Of course they’re going to make a grilled cheese. But! For just $4 more, they will upgrade that already delightful sandwich to a BLT.

“But what if the ingredients don’t pair well with bacon?”

Are you even listening to yourself? Not pair well with bacon? Pretty sure that sandwich doesn’t exist, bro.

Hand-carved BLT at Kitchen No. 324

Kitchen No. 324


If you go to Kitchen for breakfast, it’s very nearly mandatory that you get an order of McCabe's small-batch bacon. So it’s not exactly a surprise that when lunch rolls around, the BLT is a must-have. In addition to a big bunch of bacon, diners get lovely slices of avocado, oven-roasted tomatoes and lettuce on sourdough bread. Keeping things nice and moist: avocado mayonnaise. Why isn’t all mayonnaise made with avocados?




I’m not going to tell you that Chef Curry To Go is one of Oklahoma City’s shiniest hidden gems, but only because I don’t want to have to wait in line every time I go. But, what the hell, you definitely need to try out Kendall Curry’s killer menu. A former exec. chef at The Ranch, he knows his way around the kitchen. Burgers, fish, soups — he nails them all. The BLT is no exception. He piles bacon, lettuce and tomato with caramelized onions and a roasted garlic and basil mayo. And if you're looking for dinner, check out his meal prep menu. I tried a bit of the pork tenderloin and it was legitimately the best I've ever had.

The Oklahoma Pork Council represents the interests all of pork producers throughout the state, promoting pork and pork products, funding research and educating consumers and producers about the pork industry. Learn more about the OPC, find recipes and more at OKPork.org.

About the Author

Founder and Eater-in-Chief of I Ate Oklahoma, Greg Elwell has been reviewing restaurants and writing about Oklahoma’s food culture for more than a decade. Where a normal person orders one meal, this guy gets three. He is almost certainly going to die young and those who love him most are fairly ambivalent about it. You can email Greg at greg@iateoklahoma.com.