B.l.t. Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Arrange 8 bacon slices in a single layer on the rack. Bake 15–20 minutes, turning once if needed, until crispy but not burned. Remove and transfer bacon to a plate lined with paper towels to drain.

Toast bread (oven)

While bacon is finishing, spread butter evenly on one side of each of the 8 bread slices (optional). Place bread on a separate baking sheet and toast in the oven 4–6 minutes until golden, or use a skillet/griddle over medium heat, 2–3 minutes per side, until golden and warmed through. Remove and keep warm.

Slice tomato and season

Cut the large tomato into 4 even slices (about 1/2-inch thick for each sandwich half). Sprinkle the tomato slices lightly with 1/2 tsp salt and 1/4 tsp black pepper to enhance flavor.

Assemble sandwiches

Spread about 1 tablespoon mayonnaise on the non-buttered side of 4 bread slices (or on the inside face of each slice if you used butter). Place 1 lettuce leaf on each mayonnaise-coated slice, top with 2 slices of seasoned tomato, then layer 2 crispy bacon slices per sandwich (4 slices if you prefer a meatier sandwich). Finish with a light sprinkle of the remaining 1/4 tsp black pepper if desired. Close with the remaining bread slices, buttered side out if toasted with butter.

Serve

Cut each sandwich in half diagonally or down the middle. Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise, ketchup, or hot sauce on the side if desired.