The BLTs From This Restaurant In Michigan Are So Huge, They Could Feed Your Entire Family
Follow the scent of sizzling bacon off I-75 and you will find a Birch Run legend that treats portion size like a friendly dare. Tony’s I-75 Restaurant is where a BLT ceases to be a simple sandwich and becomes an architectural project, and where leftovers feel like an inevitable victory.
The dining room has the classic diner energy, the clatter of stainless steel, and quick, attentive service that keeps the massive plates moving. Inside these walls, the “more is more” philosophy isn’t just a marketing slogan; it’s a way of life that has sustained travelers for decades.
Come hungry, bring a few friends, and be ready to strategize your way through a pound of bacon without losing the structural integrity of the tomato undercarriage. This is Michigan’s ultimate temple of colossal comfort food.
To navigate this landmark like a seasoned pro, you have to know which “side orders” are actually full-sized meals and why the house-made strawberry jam is the secret weapon of the breakfast table. I’ve put together a few tips for surviving the menu, from the best way to tackle the nine-egg omelet to identifying the quietest booths for a post-meal recovery.
Respect The One-Pound BLT
That first lift tells the whole story, because this sandwich has serious heft and requires both hands to manage. The bacon is the undeniable star here; it is crisp-edged but still meaty, layered so thick that you catch the essence of smoke and salt in every single bite.
The lettuce brings a necessary crunch, the tomato adds a refreshing burst of juice, and the sturdy toasted bread manages to keep pace with the mountain of meat without collapsing under the pressure.
Tony’s became famous for this specific proportion, and the BLT is the undisputed headliner with thousands of mentions from travelers across the country. There is no gimmick involved here, just honest, old-school diner engineering that has transformed the place into a roadside icon.
Order confidently, but plan your exit strategy before the plate even hits the table. Ask for extra napkins early, consider splitting the halves across multiple plates immediately, and stabilize any loose slices before taking your first bite.
If you find yourself defeated, box the second half; the remaining bacon reheats beautifully for a home-cooked breakfast the next morning.
Master The Bread And Jam Move
The BLT at Tony’s rides on sturdy, toasted bread with a gentle chew, specifically built to handle a literal pound of bacon. What surprises many first-time visitors is the side culture of house strawberry jam.
It is bright, fragrant, and usually associated with the breakfast rush, but beloved by regulars as a secret weapon for the BLT. A light swipe of jam on the toast before you dive into your sandwich can provide a perfect counterpoint.
It balances the heavy salt of the bacon with a subtle, fruity sweetness.
There is a long-running chatter among the local crowd about that jam and the thick-cut loaves used for their famous French toast. While Tony’s leans into the classic Midwest diner aesthetic rather than a precious bakery vibe, the texture of the bread is a critical detail.
That sturdiness is what keeps these massive sandwiches intact during the “lean.”
Try a pre-game bite of plain toast and jam to calibrate your palate before committing to the main event. If you do add jam to the BLT, keep it to the thinnest layer possible so the fruit notes lift the experience without drowning out the savory smoke of the bacon.
Time Your Visit Like A Local
Foot traffic at Tony’s surges around late morning and early afternoon, particularly on weekends and during peak shopping days at the nearby Birch Run Premium Outlets. The dining room moves remarkably fast, but the line can still snake toward the door during the lunch rush.
To breeze in without a wait, aim to arrive close to opening time or during the mid-afternoon “sweet spot” between the lunch and dinner crowds. The noise level is always lively, filled with the clatter of the open kitchen line and the voices of cheerful servers.
Tony’s has been drawing massive crowds for decades, a habit passed down through generations of families and frequent I-75 road trippers. The fame of the BLT keeps the seats turning at a rapid clip.
Despite the high volume of customers, you’ll find that plates land on the table hot and surprisingly quick.
When you arrive, try to park near the entrance if a space is available, though you can use adjacent lots as overflow during the busiest hours. Be sure to check the posted hours, as weekday openings can shift slightly.
When you’re finished, you pay at the front counter, and remember to keep your to-go boxes upright for the ride home to prevent any “bacon slide.”
Customize Without Losing Balance
Because the bacon takes such a dominant lead, some bites of the standard BLT can lean intensely salty. To restore equilibrium without diluting the sandwich’s character, consider a few strategic customizations.
A thin smear of extra mayo, a dusting of black pepper, and a request for a second tomato slice can provide the necessary moisture and acidity to balance the richness of the meat.
Additionally, having pickles on the side offers a briny, sharp bite between mouthfuls that keeps your palate refreshed.
The lineage of the BLT here is defined by abundance first and finesse second, but the staff understands that guests often need to tweak things to their liking. Common adjustments are encouraged to keep the structure sturdy and the flavors focused.
If you prefer a bit more freshness, don’t hesitate to ask for extra lettuce. If you like your bacon with a bit more give, you can request it slightly less crisp.
The key is to keep any added condiments light so the bread remains grippy.
When sharing, it’s a good idea to rotate the halves so each person gets a mix of the crowded, bacon-heavy center and the tidier, easier-to-eat edges.
Share Strategically, Order Smart
The portions at Tony’s skew toward the heroic, which makes the BLT the perfect candidate for sharing across the table. While one person can tackle the entire sandwich, two people can split it and still leave feeling completely content.
Often there is enough room left over to sample the fries or a side dish.
The ultimate move is to pair the sandwich with a side of crisp hash browns or a lighter salad, then divide the spoils equally.
History shows that regulars at Tony’s often split the signature plates, whether it’s the massive burritos or the legendary omelets. The menu is broad, but sticking to the star attractions keeps your expectations clear.
It ensures you taste exactly what built the restaurant’s reputation.
When you sit down, ask for an extra plate at the time of ordering. Decide whether you’re going for halves or thirds before the “bacon tower” actually arrives.
If fries aren’t calling your name today, skip them entirely and save your appetite for the sandwich, letting that one pound of bacon remain the undisputed headline of the meal.
Mind The Texture Contrast
Your first bite of a Tony’s BLT should offer a slight snap, followed by a sink into a juicy, flavorful center. The bacon here is prepared in a way that often alternates between thin, crisp shards and thicker, meatier pieces.
This makes the sandwich feel dynamic rather than monotonous.
The lettuce contributes a cooling crunch, the tomato adds essential freshness, and the toast offers a firm, reliable platform that doesn’t scrape the roof of your mouth.
For a place so widely known for its sheer scale, Tony’s understands that texture is a signature of comfort food. This is the reason the BLT does not feel like a mere novelty.
The varying layers keep your interest from the first bite to the last.
If you crave even more snap, feel free to request your bacon “well done.” For a softer experience, asking for “medium” ensures the fat remains glossy and tender.
Before taking a bite, press down lightly on the sandwich to align the edges.
A quick rotation midway through the meal keeps runaway bacon slices inside the bread, preventing the dreaded “bacon slide” that can happen with such a massive build.
Leverage Breakfast Crossovers
Ordering the BLT alongside traditional breakfast sides is a seasoned power move. A side of hash browns brings a buttery, salty crust that complements the smoke of the bacon.
A small order of scrambled eggs can help mellow the overall salt load.
This strategy effectively turns a standard lunch into an all-day breakfast-hybrid plate that feels balanced without actually shrinking the impressive portion size.
The breakfast culture at Tony’s is deep and storied, featuring nine-egg omelets and thick-cut French toast that draw regulars from miles away. Because the kitchen is designed to move quickly between breakfast and lunch stations, cross-ordering is a normal and frequent occurrence.
This flexibility is a big part of what keeps tables happy during the intense morning rushes.
Even if you’re ordering at noon, ask for the house strawberry jam on the side. Consider sharing an order of eggs to soften the intensity of the BLT’s salt profile.
If you like a bit of heat, a few dashes of black pepper on the potatoes can wake up the dish. Keep your coffee simple and let the massive plate of food stay the center of attention.
Watch The Line, Trust The Pace
Long lines at the entrance can look daunting, especially when they stretch toward the parking lot, but the seating at Tony’s turns over much faster than you might expect. The hosts manage the flow with practiced, professional calm.
The kitchen staff fires off orders with a rhythm that ensures plates land hot and fresh.
Even when the room is buzzing at maximum capacity, the BLT tends to arrive quickly because the kitchen is so well-rehearsed in its preparation.
Decades of handling high volume have trained this restaurant to operate like a high-efficiency highway pit stop, but one with a lot of heart. People return year after year for that specific combination of speed and consistency.
The system is dialed in without ever feeling rigid or impersonal.
Before you join the queue, glance at the board for the current hours and daily specials.
If you see a wave of people, step in anyway; the queue moves with surprising speed. Have your order ready to go when the server arrives, and mention your need for to-go boxes early.
This allows you to slide your leftovers straight into containers at the end of the meal without having to dismantle the impressive sandwich build at the table.
Choose Sides That Earn Their Keep
With a sandwich this large, your choice of side dish is important. Fries can be hit or miss depending on the volume of the kitchen.
So it’s wise to pick your sides deliberately.
Hash browns and coleslaw often play the role of “better understudies,” adding either a golden, buttery crunch or a cool, acidic tang that cuts through the bacon’s richness.
A cup of the daily soup can also serve as a great palate reset between heavy, bacon-focused bites. Regulars will often tell you to stick with what Tony’s is famous for, and that wisdom definitely applies to the sides. When in doubt, don’t hesitate to ask your server which batch of sides is looking particularly good at that moment. They’ll usually steer you toward the freshest option without any fuss.
If the BLT is your primary focus, consider sharing just one side for the entire table. The goal is balance, not just stacking volume for the sake of it.
Avoid over-saucing your sides, as the sandwich already provides plenty of richness.
Keep your water refills steady, and you’ll find that the flavors of the bacon and tomato stay clear and enjoyable right down to the very last bite.
Pack Leftovers The Smart Way
Given the scale of the meal, half of a Tony’s BLT often ends up in a box, and it travels remarkably well if you stabilize it properly. Before boxing it up, use a clean napkin to lightly press the cut edge of the sandwich. This wicks away any excess moisture.
Wrap the half tightly in foil or plastic wrap so the bread stays as toasty as possible rather than becoming soggy during the drive. Leftovers are essentially a tradition at Tony’s, and the servers are always ready with plenty of containers.
The sheer size of the portions makes planning for a second meal feel like a completely normal part of the experience. To revive the sandwich the next day, reheating it gently is the best approach.
Avoid the microwave if possible; instead, warm the bacon in a skillet to bring back the crunch. Toast a fresh slice of bread if the original has softened.
Add the cold lettuce and tomato back on at the very end with a fresh smear of mayo. This quick routine makes your second-day lunch taste like a deliberate “round two” rather than just a consolation prize.