Bacon Lattice Tomato Sandwich with Warm Potato Salad Recipe

This Bacon Lattice Tomato Sandwich with Warm Potato Salad recipe combines crispy woven bacon, juicy beefsteak tomato, Bibb lettuce, creamy mayonnaise, and golden sourdough with a hearty avocado potato salad on the side. Featured on Griddle Nation, Nate Lippy turns a familiar bacon-and-tomato sandwich into an impressive griddle meal with a clever bacon lattice, toasted bread, seasoned potatoes, bell peppers, and a creamy avocado finish.

The Inspiration

On Griddle Nation, Nate Lippy takes inspiration from viral internet recipes and adapts them for the flat-top griddle. This Bacon Lattice Tomato Sandwich embraces a popular bacon-weaving technique while turning it into a complete meal with warm potato salad.

The warm potato salad takes the same comfort-food approach. Red potatoes are cooked with Blackstone Fajita Seasoning, then combined while still warm with colorful bell peppers, mayonnaise, mashed avocado, chopped bacon, and lime juice. The result is creamy, smoky, fresh, and slightly tangy.

Together, the sandwich and potato salad create a satisfying Griddle Nation meal that feels familiar while adding the playful cooking techniques and bold presentation that make griddle recipes memorable.

Ingredients

• 8 Slices Thick Cut Bacon
• 2 Pounds Red Potatoes, Diced
• Sourdough Bread, Sliced
• 2/3 C Diced Red and Green Bell Peppers
• Graza Frizzle High Heat Cooking Oil
• 1 Avocado, Mashed
• Blackstone Fajita Seasoning
• Lime Juice, from ½ Lime
• ½ C + 2Tbsp Mayonnaise
• Bibb Lettuce
• Beefsteak Tomato, Sliced
• Salt and Pepper to Taste

Method

• Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
• Weave bacon slices together and trim the ends to fit the bread. Place bacon on the griddle to cook. Use a bacon press to ensure it cooks flat.
• Add some Frizzle oil to griddle and potatoes. Season with fajita seasoning and toss to combine. Cook potatoes until tender.  Remove and place it in a large mixing bowl.
• Spread 1Tb Mayonnaise on each slice of sourdough. Toast on griddle and set aside.
• Cook the bacon trimmings on griddle until crispy. Chop up the bacon.
• To warm potatoes in bowl, add mayonnaise, peppers, avocado, fajita seasoning, and chopped bacon. Mix until combined.
• To build the sandwich, start with lettuce, tomato, then salt and pepper on tomato, then bacon weave, then mayonnaise and top piece of bread.
• Cut sandwich in half and serve with a side of the potato salad.

Serving Suggestions

Serve this Bacon Lattice Tomato Sandwich with Warm Potato Salad for lunch, a casual dinner, game day, or a backyard griddle cookout. Because the seasoned potatoes, avocado, peppers, and bacon already create a substantial side, the sandwich works beautifully as a complete meal without requiring much else. Pickles or a simple crisp slaw can add extra acidity and crunch if you want to expand the plate.

For entertaining, cut the sandwiches into halves and arrange them on a platter with the warm potato salad alongside. Extra tomato slices, lettuce, mayonnaise, and pickles can be placed on the table for guests. Serve while the bacon remains crisp, the sourdough is freshly toasted, and the potato salad is still warm.

Final Thoughts

ThisBacon Lattice Tomato Sandwich recipe turns a familiar bacon-and-tomato combination into an impressive griddle meal through simple but clever techniques. Featured on Griddle Nation, Nate Lippy weaves thick-cut bacon into a lattice so the smoky pork is distributed evenly across the sandwich. Toasted sourdough provides a crisp foundation, while Bibb lettuce and juicy beefsteak tomato keep the rich bacon balanced with freshness.

For more information, check out the Griddle Nation website. Griddle Nation