BLT Sandwich (Perfection Needs Only 4 Ingredients)

The BLT doesn’t need an introduction. It needs respect.

Four ingredients. One rule: use the best tomatoes you can find. Summer heirlooms are ideal, but a ripe beefsteak will do the job. This is about texture, salt, acid, and crunch. Don’t overthink it. Just build it right.

Ingredients

Serves 2.

• 4 slices thick-cut bacon
• 2 slices sourdough or white bread (toasted)
• 2 tablespoons mayonnaise (Duke’s or Kewpie)
• 1 large ripe tomato (beefsteak or heirloom)
• Handful of crisp lettuce (iceberg or romaine)
• Salt and black pepper for the tomato

Step-by-Step Instructions

Step 1: Cook the Bacon

1. In a cold skillet, lay bacon strips flat. Turn heat to medium.
2. Cook 8-10 minutes, flipping occasionally, until crispy and browned.
3. Drain on paper towels. (Reserve a little bacon fat for brushing bread if you’re fancy.)

Step 2: Prep the Veggies

1. Slice tomato into ¼-inch thick rounds. Season with salt and pepper.
2. Wash and dry lettuce thoroughly (soggy lettuce = sad BLT).

Step 3: Toast the Bread

1. Toast bread until golden brown and crisp.
2. Spread mayo generously on both slices (all the way to the edges).

Step 4: Assemble

1. Bottom slice: lettuce first (creates a moisture barrier).
2. Then tomato slices, then bacon strips.
3. Top with the other slice of bread, mayo-side down.

Step 5: Slice and Serve

1. Cut diagonally (essential for flavor, some say). Serve immediately with chips or pickles.

Summary

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Yield: 1 sandwich (easily doubled)

Difficulty: Easy

Storage Notes

Don’t assemble ahead. The BLT is a fresh-only sandwich. Soggy bread is a crime against humanity.

Meal prep: Cook bacon up to 5 days ahead. Keep in the fridge. Toast bread and slice tomato when ready.

Leftover bacon: Use on salads, pasta, or just eat it standing over the sink. No judgment.