Crispy Brussel Sprout BLT Sandwich

Move over, lettuce, there's a new green in town! This Crispy Brussel Sprout BLT is made with crispy, pan-fried shredded Brussels sprouts instead of lettuce for the ultimate savory spin on the classic BLT sandwich.

Brussel sprout BLT stacked on a wooden board.

We have to give credit to the hubby for this one. He blurted out the idea for a brussel sprout BLT during a night of drinking, and honestly, we're not even sure what we were talking about. So being the good wife that we are, we looked at him and mumbled, "we'll make it happen."

That being said, we're no stranger to a BLT upgrade. In our strawberry BLT we swap tomatoes for juicy balsamic strawberries. And now, we're coming after you, lettuce. Yes, you!

While we usually roast brussel sprouts, this time we pan-fried them with a touch of maple syrup until they were golden and crisp. The result is a sweet, lightly caramelized, crunchy veggie that's packed with flavor and suited to layering in a sandwich.

Why Brussel sprouts belong on a BLT

Shredded brussel sprouts are what make this BLT special. Pan-frying them creates caramelized edges and a savory crunch that holds up to bacon and tomato without getting soggy.

To complement the brussels, we added a quick garlic mayo with a hint of Dijon and lemon for a truly elevated brunch sandwich.

Shredded Brussel sprouts n a cutting board.

Brussel sprouts are in peak season from late fall through early winter, which means this BLT is the solid cold-weather sandwich! When shopping, look for firm, bright green sprouts with tight leaves. Smaller sprouts tend to be sweeter and cook more evenly.

Step-by-step instructions

This sandwich comes together quickly, and the photos below walk you through shredding and cooking the sprouts. To make things easier and tastier, we sauté the brussel sprouts in the bacon grease. It's a game-changer!

Brussel sprouts on a cutting board with a knife to the left.

Shred the Brussel Sprouts: For best results, use a sharp knife rather than a food processor. This gives you slightly larger, more uniform strips, which are ideal for layering on a BLT. Start by trimming off the woody ends and removing any bruised outer leaves. Turn each sprout lengthwise and slice it into thin strips, then use your hands to gently separate the layers.

A collage of six images showing how to make a brussel sprout BLT.

Step 1. Make the garlic mayo. Step 2. After frying up bacon until crisp, toss the shredded sprouts in the bacon grease, and cook undisturbed for a few minutes. Step 3. Season with salt and pepper, then continue cooking for a few more minutes until caramelized. Add the maple syrup and toss till crispy. Step 4-6. Assemble the sandwich and serve it warm.

*These are abbreviated instructions. The full list of directions can be found in the recipe card below.

Expert tips

Skip the pre-shredded sprouts. They are great for convenience, but can be more expensive and are not always fresh.
Don't overcrowd the pan. For the best texture, cook the shredded brussel sprouts in a wide skillet without overcrowding the pan. This helps them brown instead of steaming and gives you those crispy, golden edges. We use our trusty cast-iron and cook them in batches.
Stack wisely. To avoid a soggy BLT, don't stack warm sprouts under the tomatoes. Tomatoes release moisture, and that's how crispy brussels sprouts turn limp. Keep them separated with the crispy bacon for the best results.

Swaps

Want to switch things up a bit? Try giving your BLT a little pizazz.

Close-up of Brussels sprouts tucked in a sandwich.

Add an egg. A fried or jammy egg makes this BLT even more good.
Make it spicy. Add a pinch of red pepper flakes to the brussel sprouts or stir a little hot sauce into the mayo.
Swap the sweetness. Replace the maple syrup with a drizzle of honey or balsamic glaze.
Candied bacon. Swap the regular bacon for our candied bacon spicy turkey bacon or omit the traditional slice and use our sweet and savory bacon chutney.

Serving suggestions

Serve this BLT with crispy breakfast potatoes a simple side salad, or a bowl of fresh fruit. For brunch, pair it with a soft-boiled egg on the side or alongside a refreshing coffee soda to round out the meal.

Two BLTs stacked on top of each other with brussel sprouts and potato chips.

Storage and prep

You can prep the sprouts and bacon ahead of time, don't assemble the sandwich until you're ready to eat. Cook the bacon and sauté the brussel sprouts, then let everything cool completely. Store separately and reheat the sprouts briefly in a skillet to bring back some crispness before assembling.

Kitchen questions

Can we use cabbage instead?

You can, note that cabbage retains more water than brussel sprouts, so they won't caramelize quite the same. Keep the heat at medium-high and cook undisturbed, like the sprouts, to get them as crispy as possible.

Can we roast the brussel sprouts?

Yes! You can roast them. spread them out on a baking sheet (too close and they will steam). Heat the oven to 400°F, then roast the brussel sprouts for 15-20 minutes (tossing halfway through) until crispy.