Thanksgiving might be an American holiday, but in our home, it’s also a celebration of Italian roots, family, and a sandwich that’s become legendary in its own right—the Godfather BLT.

The Godfather BLT: Our family’s Thanksgiving brunch tradition.

How It All Started

While most people spend Thanksgiving morning prepping turkeys and mashing potatoes, our family waits until noon to kick things off with a tradition as rich as the holiday itself: an Aperol spritz and a lard bread BLT. This isn’t just any sandwich—it’s a recipe handed down (and perfected) by John’s godfather, Frank, a true Brooklyn native.

Frank’s homemade lard bread sparked an obsession in me—a professional pastry chef and former organic bakery owner—to recreate and refine this classic. Over the last decade, I’ve worked to get the recipe just right: a soft, savory interior packed with cured meats and cheese, all wrapped in a thin, crisp crust that toasts up beautifully for the ultimate sandwich experience.

Brooklyn Lard Bread

Prep: 2.5 Hour

Cook: 22 Min

Medium

Yield: Serves 18

Ingredients

Ingredient

Baker %

Links

21600 ozg Bread Flour, King Arthur

100
115 tablespoong Sugar

2.5
26 teaspoonsg Diastatic malt powder

1
112 tablespoong Non-fat milk powder

2
212 teaspoonsg Salt

2
26 teaspoonsg Instant yeast, SAF

1
11.64330 ozg Water, Warm

55
2.1260 ozg Lard

10
0.7120 ozg Olive oil

3.33
11 eaea Egg

8.33
3.5100 ozg Salame, diced

16.62
3.5100 ozg Provolone, diced

16.62
QBQB Black pepper, ground

QB
26 teaspoonsg Fennel Seed, optional

1

Instructions

Mix the Dough in a 5 quart kitchen aid with a dough hook. (You can kneed by hand)
Combine flour, sugar, malt powder, milk powder, salt, and yeast.
Add warm water, egg, and mix on first speed until shaggy.
Add soft lard in chunks; knead on 1st speed until absorbed.
Add olive oil last; knead on second speed until smooth and slightly tacky, not sticky.
Bulk ferment in a lightly oiled bowl for 90 minutes and stretch and flold every 30 min. (So stretch and fold 2 times at 30 min and 60 min)
After the final resting period, gently sprinkle the salame and cheese over the dough in the bin, then fold the dough to incorporate the inclusions, let it rest 20 min.
Turn out on to a floured surface and portion into whatever size loaf you like. Let the dough rest 20 min before final shaping.
Shape the loaf and let it rise on the baking sheet till ready to bake (60-90 min). I like to cover them with a plastic sheet.
Bake in an oven at 400°F that was preheated to 420°F for 20-22 min. should be golden brown with an internal temperature of 200°F.
Cool on a wire rack.

Notes

• Target dough temp: 76–78°F
• If dough feels tight → add 5–10 g water.
• If dough feels slack (fat-heavy) → add 10 g flour.
• I like to shape them into 3ea 350g battard loaves. I recommend not going below 175g per piece.
• The dough is heavily enriched with dairy and fat, and it will take a while to rise. Be patient; the final rise is essential.
• Egg wash right before baking and scoring. 1 egg + 1 tablespoon of milk.
• Brush lightly with olive oil when they come out (optional).

A Neighborhood Ritual

Our Thanksgiving brunch isn’t just a family affair. Friends from around town have made it part of their holiday ritual to swing by for a slice, a sandwich, and a spritz before heading off to their larger family gatherings. Some even joke that they “run an errand” just to sneak in a Godfather BLT and a little holiday cheer before the main event. It’s the unofficial kickoff to the holiday season, and it’s a tradition that’s spread—Frank’s making the bread in his home, and now other friends are trying their hand at it too.

The Godfather BLT is ready to be devoured.

How to Assemble the Godfather BLT

Building the perfect Godfather BLT is all about honoring the classics with a little Italian flair—crispy bacon, ripe tomatoes, and a few secret touches from our family kitchen.

Here’s our go-to method (and you can follow along in the video guide for a step-by-step visual!):

Start with Great Bread:
Slice your lard bread (or prosciutto bread) in half. Griddle both sides until golden and crisp—this step is key for texture and flavor.
Spread the Love:
While the bread is still warm, slather on a generous layer of homemade basil pesto. The fresh basil, garlic, and olive oil bring a burst of summer to every bite.
Bacon Makes Everything Better:
Use the best bacon you can find. We like ours crispy for that perfect crunch.
Tomato Time:
In summer, nothing beats thick slices of heirloom tomatoes. For Thanksgiving, we go with ripe beefsteak tomatoes—just use the best tomato you can find, regardless of the season.
Greens with a Twist:
Toss a handful of rocket (arugula) with a drizzle of good olive oil and a squeeze of fresh lemon juice. This peppery, bright salad adds freshness and bite.
Finish with Cheese:
Shave some Parmigiano Reggiano over the top for a salty, nutty finish that ties everything together.
Assemble and Enjoy:
Layer it up—bread, pesto, bacon, tomato, arugula, and cheese. Top with the other half of the bread and press gently. Slice and serve with an Aperol spritz (optional, but highly recommended).

Want to see it in action? Watch our step-by-step video guide to master the Godfather BLT and start your own tradition!

The Godfather’s Roots: Brooklyn’s Lard Bread Legacy

The inspiration for our lard bread BLT comes straight from Brooklyn’s Italian-American bakeries, where this savory loaf (sometimes called prosciutto bread) is a local legend. If you want to taste the real deal or try your hand at making it, here are the bakeries that set the standard:

Mazzola Bakery — Carroll Gardens, Brooklyn: The gold standard for lard/prosciutto bread in NYC, with a tender, crisp loaf studded with cured meats and cheese.
Caputo’s Bake Shop — Brooklyn: Another classic, known for its Italian breads and traditional loaves.
Parisi Bakery — Manhattan: Famous for hearty Italian breads, including a killer lard bread used in their sandwiches.

A Family Story, An Italian-American Journey

The tradition is more than just a sandwich—it’s a tribute to family history. My Bis Nonno, Nicola Maria Luciano, first settled in Brooklyn when he came to America, experiencing the city for eight years before sending for his wife to join him. Sunday suppers at Frank’s mom’s home in Brooklyn are legendary feasts, echoing the same warmth and abundance that fill our table every Thanksgiving.

Join the Tradition

We’ve put together an easy-to-follow video guide and a detailed recipe so you can bring a slice of Brooklyn—and a taste of our family tradition—into your own home. Whether you’re looking to start a new tradition or just want a reason to gather loved ones for a memorable meal, the Godfather BLT is the perfect place to start.

Buon appetito, and happy holidays from our family to yours!

The Godfather BLT on A Brooklyn Lard/Prosucitto Bread| Our Thanksgiving Tradition