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Spicy BLT Lettuce Cups Paired with California Cabernet Sauvignon


  • 2 pounds thick sliced bacon
  • 1 head California Butter lettuce, washed, leaves separated
  • 1 (6-ounce) wedge jalapeno jack cheese, such as Sierra Nevada, sliced into slabs
  • ½ cup cherry tomatoes, halved
  • 2 tablespoons minced chives
  • Coarse ground black pepper to taste
  • 2 tablespoons grainy mustard
  • 2 tablespoons hot bacon grease from pan
  • Juice of half a lemon


  1. Preheat the oven to 400°F and arrange the bacon directly on a sheet pan.
  2. Place the pan into the oven and cook for 20-30 minutes, depending on the thickness of the bacon, until crispy, golden brown, and cooked through. 
  3. While the bacon cooks assemble the lettuce cups. Arrange the butter lettuce leaves on a platter. Place a slab of jalapeno jack, and up to a tablespoon of tomato halves into each lettuce cup. Sprinkle with the chives and set aside.
  4. When the bacon is ready, transfer to a paper towel lined plate. In a small bowl, pour 2 tablespoons of bacon drippings over the grainy mustard and the juice of half a lemon. Whisk to combine.
  5. Tuck half a strip of bacon into each of the prepared lettuce cups then serve immediately while the grainy mustard dressing is still warm.
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