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
- In a cold skillet, lay bacon strips flat. Turn heat to medium.
- Cook 8-10 minutes, flipping occasionally, until crispy and browned.
- Drain on paper towels. (Reserve a little bacon fat for brushing bread if you’re fancy.)
Step 2: Prep the Veggies
- Slice tomato into ΒΌ-inch thick rounds. Season with salt and pepper.
- Wash and dry lettuce thoroughly (soggy lettuce = sad BLT).
Step 3: Toast the Bread
- Toast bread until golden brown and crisp.
- Spread mayo generously on both slices (all the way to the edges).
Step 4: Assemble
- Bottom slice: lettuce first (creates a moisture barrier).
- Then tomato slices, then bacon strips.
- Top with the other slice of bread, mayo-side down.
Step 5: Slice and Serve
- 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.
