Bison BLATs
Meet the BLAT. This toasted sandwich is layered with fresh tomato, avocado, lettuce, and a smoky dill mayo, all stacked on toasted sourdough. The B comes from BISON! Bison medallions to be exact – they’re quick to cook and packed with flavor.
Bison is a great swap for beef if you’re looking for something leaner. It’s high in protein, low in fat, and has a clean, slightly sweet taste that works really well in sandwiches because it’s naturally tender and doesn’t need much work. A fast sear is all it takes to lock in the flavor.
The medallion cut is small and uniform, which makes it easy to cook evenly. After a short rest, just slice it thin and build your sandwich. The texture is soft, not chewy, and holds up really well with the other toppings.
If you’re looking for a way to mix up your lunch or want something a little different for dinner, this is one to try. It’s simple, filling, and comes together fast!
Bison BLATs
Ingredients
- 2 Great Range Bison Steak Medallions
- 4 tablespoons butter
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 cup mayonnaise
- 1 tablespoon dill
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes
- 1 loaf sourdough bread - sliced 1/2 - 1 inch thick
- 1 super ripe tomato - sliced
- 1 avocado - sliced
- 1 head iceburg lettuc
Instructions
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In a small bowl, whisk together the mayonnaise, dill, paprika, onion powder, garlic powder, and red pepper flakes. Set aside.
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Slice the sourdough into thick slices, about ½ to 1 inch wide.
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Preheat oven to 400°F (or use a toaster oven).
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Season both sides of the bison medallions with salt and pepper. In a skillet over medium-high heat, melt the butter until frothy. Sear the medallions 2–3 minutes per side for medium-rare (or longer for desired doneness). Remove from heat and let rest for 10 minutes.
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Spread the mayo mixture onto one side of each bread slice. Place the slices mayo-side up on a baking sheet and toast in the oven for 5–8 minutes, until golden and crisp.
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Thinly slice the rested bison medallions against the grain.
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Assemble the sandwiches with the toasted bread, sliced tomato, avocado, lettuce, and bison. Serve immediately. Enjoy!
Recipe Notes
This recipe was created in collaboration with The Starving Chef. You can like her on Facebook and subscribe on YouTube for weekly recipes. You can find this recipe, and many others, with step-by-step pictures on The Starving Chef Blog.
