Grilled BLT Salad Board
Make your own BLT sandwiches with this beautiful Grilled BLT Salad Board, filled with ciabatta bread, grilled veggies, and delicious bacon!
Friends, being September, it makes me think of cozy gatherings and comfort dishes. But wait … I’m not ready for summer to end. You, too?
Grilled BLT Salad Board
Gather your people, your BIG BOARD, and make a Grilled BLT Salad Board this month! If you’re a BLT lover like I am, then you may love my BLT Focaccia Sandwich Board and this BLT Endive Bites appetizer. Oh, and don’t forget this classic BLT Pasta Salad.
Everyone loves to make their own creation, which is why we love to serve a board. There are no right or wrong ways to make a board, and as I always say, start with what you have. What is in the fridge? What’s stocked in the pantry? Get creative and make your board a work of art.
Use the 20-inch big board
Also, if you’re serving a meal for 4 people, start with the 20-inch board. It’s the perfect size!
Get all the board sizes at the bottom of this post. And read all the benefits as to why you need a big board (with a lip, so the food stays on the board) opposed to flat boards (really messy).
BLT sandwich board ingredients:
- Loaf of ciabatta bread
- Olive oil, salt and pepper
- Baby bell peppers
- Haricot verts or green beans
- Cooked bacon (Honey Pepper Bacon Recipe)
- Avocado + cherry tomatoes + zucchini + corn
- Mayonaise
- Butter leaf lettuce
- Balsamic vinaigrette (or this Lemon Balsamic Dressing)
- Mint
Grilling in September!
We’re still grilling here in Oregon, so let’s get started!
Always start by using a wire brush on your grill, to thoroughly clean the grates to ensure the vegetables and bread do not stick.
For the corn …
Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning and grilling until brown and slightly charred.
For the veggies ..
Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after charred on each side.
Green beans …
Toss the green beans in a grill basket every few minutes until charred and sizzling.
Baby bell grilling …
Grill the baby bell peppers directly on the grates or in the basket. The skin of the peppers can char and almost become black. Once the peppers have cooled, most of the skin can be peeled off, leaving a deliciously sweet and tender flesh. You can pre-peel the peppers, or leave the skin on for the board.
Easy entertaining
Perfect for end of summer, fall, and holiday entertaining, grab a BIG BOARD and get inspiration from so many of my board recipes!
Sharing a meal with loved ones, neighbors or friends may seem like a lot of work, but research shows it has real benefits.
I always tell my husband, when the last guests are gone and I’m ready to crash, I’m so glad we did it.
It’s so worth the effort. What a great time we had getting to know our neighbors (or friends).
How to make a BLT salad board
- Crumble the bacon and put in a bowl; set on the board.
- Arrange the lettuce on the board with the toasted bread.
- Set down the avocado and the salad dressing (in a small bowl).
- Fill in open areas with grilled veggies and serve! Guests can make their own sandwich or BLT salad!
The Big Board®
Friends, The Big Board® is here! Yes, I’ve partnered with JK Adams, the premier woodmaking company in Vermont, with my own line of RE boards!
- 20-inch round, maple
- 26-inch round, maple
- 12 x 36-inch maple
- 12 x 24-inch maple – COMING SOON
- 23-inch Lazy Susan
- 26-inch ebonized BLACK, cherry
- 12 x 36-inch ebonized BLACK, cherry
- A board with a lip (or raised edged) so the food doesn’t fall off
- FOOD SAFE
- Made in the USA
- Undercut handles (a unique design)
Thank you for your support, as we’ve sold out so many times already!
Order The Big Board® today!
More sandwich ideas:
Grilled Cheese Sandwich and Tomato Soup Board
Epic Roast Beef Sandwich Board
Get the Recipe:
Grilled BLT Salad Board
Ingredients
- ½ loaf ciabatta, sliced
- Olive oil
- Salt and pepper to season
- 10-12 baby bell peppers
- 6 oz haricot verts or green beans, blanched
- 8 strips bacon, cooked and roughly chopped
- 1 medium avocado, sliced
- ¾ c cherry tomatoes, halved
- 1-2 medium zucchinis, cut diagonally into 1 1/2’’ slices
- 4 ears corn, halved and parboiled
- ½ c mayonaise
- 1 head butter leaf lettuce
- ½ c balsamic vinaigrette
- Mint to garnish
Instructions
Grill the veggies:
- Preheat grill to high heat. Use a wire brush to thoroughly clean the grates, to ensure the vegetables and bread do not stick. Reduce heat to medium-high.
- Coat the corn with the mayonnaise and season with salt and pepper. Place on the grill, turning every 3-4 minutes, or until brown and slightly charred. Set aside and keep warm.
- Toss zucchini, green beans, and baby bell peppers in olive oil and season with salt and pepper. Place zucchini on the grates in a single layer. Flip the zucchini after 3-4 minutes, or until charred, and cook an additional 2-4 minutes. Once cooked to your liking, remove from heat and keep warm. Toss the green beans in a grill basket every few minutes until charred and sizzling—4-6 minutes. Keep warm.
- Grill the baby bell peppers directly on the grates or in the basket, and allow to cook—4-6 minutes each side. The skin of the peppers can char and almost become black. Once the peppers have cooled, most of the skin can be peeled off, leaving a deliciously sweet and tender flesh. You can pre-peel the peppers, or leave the skin on for the board.
Arrange the board:
- Crumble the bacon and put in a bowl; set on the board.
- Arrange the lettuce on the board with the toasted bread.
- Set down the avocado and the salad dressing (in a small bowl).
- Fill in open areas with grilled veggies and serve! Guests can make their own sandwich or BLT salad!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
