Blt Recipe

Prepare bacon

Cook the 8 bacon strips until crisp. For stovetop: place bacon in a cold skillet in a single layer, then set over medium heat and cook 8–12 minutes, turning occasionally, until evenly browned and crisp. For oven: preheat oven to 400°F (200°C), place bacon on a wire rack over a sheet pan and bake 15–20 minutes until crisp. Transfer cooked bacon to a plate lined with paper towels to drain.

Prep tomato and lettuce

While bacon cooks, core the 1 large tomato and slice it into 6–8 medium-thick slices. Rinse and pat dry 4 lettuce leaves. Season tomato slices lightly with 1 tsp salt and 1/2 tsp black pepper; set aside.

Toast bread (optional)

If toasting, spread the 1 tbs butter thinly over one side of each of the 4 bread slices. Heat a skillet over medium heat and toast buttered side down 1–2 minutes per slice until golden, or toast in a toaster until lightly browned.

Assemble sandwiches

Spread about 1/2 tbs mayonnaise on one side of each bread slice (total 2 tbs). On two slices (these will be the bottom halves), layer as follows: 2 pieces of cooked bacon, 2–3 tomato slices (cover evenly), and 2 lettuce leaves. Top with the remaining 2 bacon strips (if you prefer more bacon) or simply add the top bread slice mayo-side down. Place the remaining bread slices on top to close sandwiches.

Slice & serve

Using a sharp knife, cut each sandwich in half diagonally or down the middle. Serve immediately while bacon is still warm. Optionally serve with extra mayonnaise, ketchup, or pickles on the side.