"Russian" BLT from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 174) by Deb Perelman

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Notes about this recipe

  • Eat Your Books

    Can substitute sweet pickle relish for cornichons.

  • stephanie_frj4st on March 11, 2026

    Not worth the extra steps, and the pickled lettuce grossed me out being so wet.

  • bernalgirl on October 24, 2024

    This is a very good sandwich, especially with peak tomatoes. Given the choice, I used cornichons over sweet relish, and because we are not fiends for dill, only half the amount of dill in the pickled lettuce, plus 1/4 teaspoon chile flakes. Served on sourdough bread, we had no complaints. And I can’t wait to make an Italian-flavored pickled lettuce for hoagies.

  • Lonion on September 21, 2024

    Pickled lettuce has been a revelation. These were delicious. Definitely would make again, but will make sure to shake off the lettuce a bit more to keep the bread dry.

  • Kmatthe on February 18, 2024

    We don’t make BLTs without this pickled lettuce anymore! We don’t bother with the Russian dressing and just use mayo. Don’t pickle the lettuce any longer than 30 mins or it gets soggy and loses its crunch. We usually pull off the amount of lettuce leaves we need and dont pickle more than that.

  • NJChicaa on May 20, 2023

    It wasn't a bad sandwich at all but it also isn't something I'd rush to make again. If I made it again I would use more vinegar and let the lettuce pickle for longer than just 30 minutes.

  • averythingcooks on January 24, 2023

    As Deb says, the "hot as you want" spread & the pickled iceberg lettuce (spiked with a big hit of dill) are what makes these special. I wanted 2 substantial dinner sandwiches, so I butterflied, crumb coated & air fried one small chicken breast and the resulting B"C"LT's were awesome. As written, it makes a lot of pickled lettuce but she says it will last for a week....I scaled it back to around 1/3 & still had way more than needed for 2 sandwiches. We both agreed - definitely worth repeating.

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