The BLT is the king of simple sandwiches—crispy bacon, ripe tomato, crisp lettuce, and creamy mayonnaise between two slices of perfectly toasted bread. It’s a classic for a reason. When each ingredient is at its best, the BLT becomes something greater than the sum of its parts.
This recipe focuses on the details: how to cook bacon to perfect crispness, how to choose and slice tomatoes, and how to assemble for the ultimate bite. No frills, just perfection.
Cook the Bacon
Preheat your oven to 400°F (200°C). Arrange bacon slices in a single layer on a baking sheet lined with foil. Bake for 12-15 minutes, until crispy and golden. Drain on paper towels.
Toast the Bread
While the bacon cooks, toast the bread until golden brown and crisp.
Season the Tomatoes
Place the tomato slices on a paper towel to absorb excess moisture. Sprinkle with a pinch of salt and pepper.
Assemble the Sandwiches
Spread mayonnaise generously on one side of each slice of toast. On two slices, layer lettuce, then tomato slices, then bacon. Top with the remaining toast slices, mayonnaise-side down.
Slice and Serve
Cut each sandwich in half diagonally and serve immediately.
Pro-Tips for BLT Perfection
- Oven-Bake the Bacon: It cooks evenly, stays flat, and doesn’t splatter.
- Use Ripe but Firm Tomatoes: They should be juicy but still hold their shape.
- Salt the Tomatoes: A little salt draws out flavor and balances the richness of the bacon and mayo.
- Dry the Lettuce: Wet lettuce will make the bread soggy. Pat dry after washing.
- Use Real Mayonnaise: Not salad dressing or Miracle Whip—real mayo is essential.
- Toast the Bread: Toasting creates a barrier against moisture and adds texture.
- Don’t Overfill: A BLT should be substantial but still manageable to bite into.
- Serve Immediately: This sandwich waits for no one.
This Classic BLT Sandwich is crispy, juicy, and absolutely perfect.
