There are some meals that feel like they were made for a lazy family brunch. They fill the kitchen with wonderful smells, bring everyone to the table, and usually disappear far too quickly. My BLT with Attitude is exactly that sort of dish. It takes the familiar bacon, lettuce and tomato sandwich and gives it a rather magnificent makeover.
Instead of bacon, I use strips of juicy steak. That one change turns an everyday sandwich into something much more substantial. However, I don’t stop there. Mushrooms, a fluffy omelette and the usual fresh salad ingredients join the party. The result is a brunch sandwich with plenty of character.
I love cooking brunch when the family comes over. There is something wonderfully relaxed about it. Nobody expects a three-course meal, and there is usually plenty of chatting while everything cooks. More importantly, everyone can eat when they are ready. That makes a big difference when you are feeding a substantial family.
This recipe fits that situation beautifully.
The steak provides the rich, meaty flavour that normally comes from bacon. I like to cut it into thin strips so that it cooks quickly. It also makes the sandwich easier to eat. A little seasoning is all the steak really needs, although you can add extra herbs or spices if you fancy them.
Then come the mushrooms. I think mushrooms and steak make a particularly good partnership. Fry them until they become beautifully golden and tender. They add an earthy flavour that works wonderfully with the meat.
Of course, we still need the salad. Crisp lettuce and juicy tomatoes bring freshness to every bite. They also provide a welcome contrast to the warm ingredients. I often add a little onion as well, because that extra sharpness works so well here.
The omelette might sound like an unusual addition to a BLT-style sandwich. However, it makes perfect sense once you take that first bite. A thin, soft omelette adds another layer of texture without overpowering the other ingredients. It also helps turn this from a sandwich into a proper brunch.
For the bread, I prefer something sturdy enough to handle everything. Good-quality Ciabatta, bloomer bread, farmhouse bread or a large soft roll all work well. Toasting the bread lightly gives it a little crunch while helping it stand up to the fillings. Nobody wants a spectacular sandwich collapsing halfway to the plate!
There is also something wonderfully generous about this recipe. You can pile everything high and serve it with a simple salad or some crispy potatoes. If I have a hungry crowd, I prepare all the ingredients separately. Then everyone can see exactly what is going into their sandwich.
That approach also makes brunch feel more social. Someone can cook the steak while another person prepares the salad. Meanwhile, the omelettes can be cooked in batches. Before long, the kitchen becomes the busiest and happiest room in the house.
I have served this BLT with Attitude to family members who arrived expecting an ordinary brunch. They soon discovered that this was anything but ordinary. The combination of steak, mushrooms, omelette and salad creates a wonderfully satisfying mouthful. Every bite offers something different.
The beauty is that you can make it your own, too. Add a favourite sauce, change the salad or use a different type of bread. A little cheese would not be out of place either. However, I usually keep things fairly simple because the steak deserves to be noticed.
For me, this is what a good family brunch should be. It is hearty without being complicated, impressive without being fussy, and wonderfully satisfying. Most importantly, it gives everyone something delicious to look forward to.
So, if you enjoy the traditional BLT but fancy giving it some serious attitude, give this version a try. The steak brings the muscle, the mushrooms bring the earthiness, and the omelette brings a soft richness. Add the fresh salad and toasted bread, and you have a brunch sandwich that is genuinely hard to beat.
BLT with Attitude
Equipment
- Toaster or grill
Ingredients
For the Sandwiches:
- 4 slices ciabatta slices farmhouse or bloomer bread
- 400 g sirloin steak
- 150 g mushrooms sliced
- 2 large tomatoes sliced
- 4 handfuls lettuce or rocket
- 1 small red onion thinly sliced
- 2 tbsp mayonnaise
- 1 tbsp vegetable oil
- salt
- freshly ground black pepper
For the Omelette:
- 4 large eggs
- 2 tbsp milk
- 1 tbsp butter
- salt
- freshly ground black pepper
Instructions
Preparing the Ingredients:
- Start by preparing all the ingredients before cooking. Slice the steak into thin strips against the grain. Slice the mushrooms, tomatoes and red onion.
- Wash and dry the lettuce thoroughly. Set everything aside so it is ready to assemble later.
Cooking the Steak:
- Heat a large frying pan over a medium-high heat. Add the vegetable oil and allow it to become hot.1 tbsp vegetable oil
- Add the steak strips and season with salt and black pepper. Cook for 2–4 minutes, turning regularly, until browned and cooked to your preferred level.400 g sirloin steak, freshly ground black pepper, salt
- Avoid overcrowding the pan. Cook the steak in batches if necessary.
- Transfer the cooked steak to a plate and keep it warm.
Cooking the Mushrooms:
- Return the frying pan to the heat. Add the sliced mushrooms to the juices left by the steak.150 g mushrooms
- Cook for 4–6 minutes, stirring occasionally. The mushrooms should become tender and nicely browned.
- Season with a little salt and black pepper. Remove from the pan and set aside.
Making the Omelette:
- Crack the eggs into a bowl. Add the milk and season with salt and black pepper.4 large eggs, salt, freshly ground black pepper, 2 tbsp milk
- Beat until everything is well combined.
- Heat the butter in a small non-stick frying pan over a medium heat. Pour in the egg mixture and allow it to cook gently.1 tbsp butter
- As the egg begins to set, push the cooked edges towards the centre. Allow the uncooked egg to run into the gaps.
- Once the omelette has almost completely set, fold it gently and cook for another minute. Remove from the pan and cut into four portions.
Toasting the Bread:
- Toast the bread until lightly golden and crisp around the edges.4 slices ciabatta
- Spread a little mayonnaise over one side of each slice. You can add more if you like your sandwiches particularly creamy.2 tbsp mayonnaise
Build the BLT with Attitude:
- Place a generous layer of lettuce onto each slice of toasted bread. Add the tomato and red onion.2 large tomatoes, 1 small red onion, 4 handfuls lettuce
- Next, divide the warm mushrooms between the sandwiches. Add a portion of omelette to each one.
- Finally, pile the steak strips generously over the top.
- Season with another little twist of black pepper if desired.
Serving:
- Serve the sandwiches immediately while the steak, mushrooms and omelette remain warm.
- For a substantial brunch, serve alongside crispy potatoes, homemade chips, grilled tomatoes or a simple dressed salad.