Classic BLT Sandwich
A BLT lives and dies by its ingredients — peak-season tomatoes, thick-cut bacon cooked until crisp, and cold, crunchy lettuce. Toast the bread just enough to prevent sogginess but not so much that it shreds the roof of your mouth. Mayo on both slices is non-negotiable.
Lunch · Sandwich · 15 min
Ingredients
- 6 slices thick-cut bacon
- 2 medium ripe beefsteak or heirloom tomatoes
- 4 iceberg or romaine lettuce leaves
- 4 slices sourdough or country white bread, sliced ½-inch thick
- 3 tablespoons good-quality mayonnaise
- kosher salt
- freshly ground black pepper
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Lay the bacon slices in a cold large skillet, then set over medium heat. Cook, turning occasionally, until deeply golden and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate.
- While the bacon cooks, slice the tomatoes into ¼-inch-thick rounds. Lay them on a plate and season both sides with a pinch of salt and a few cracks of black pepper.
- Toast the bread slices in a toaster or under the broiler until light golden brown — you want crunch without it turning into a crouton.
- Spread mayonnaise generously on one side of each slice of toast. Don't be shy — this is the moisture barrier that keeps the toast from getting soggy.
- On two slices of toast (mayo side up), layer the lettuce leaves (tear them to fit the bread), followed by the seasoned tomato slices, and then the bacon (break slices in half to distribute evenly). Top with the remaining toast slices, mayo side down.
- Press down gently, cut each sandwich in half diagonally with a sharp serrated knife, and serve immediately.
Tips & Variations
Make Ahead
Cook the bacon up to a day ahead and store at room temperature wrapped in paper towels; re-crisp in a dry skillet for 30 seconds per side before assembling.
Storage
BLTs don't keep well once assembled — the toast gets soggy. Store components separately: cooked bacon at room temp for 1 day, sliced tomatoes in the fridge for 1 day. Assemble just before eating.
Substitutions
No thick-cut bacon? Regular bacon works — just use 8-10 slices and watch the cooking time. Gluten-free bread works fine; choose a sturdy variety. For a lighter version, use turkey bacon. Add sliced avocado for a BLAT.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
