Blt Recipe

Sandwich

1. 1

   Prepare bacon

   Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 slices of bacon in a single layer on the rack (or directly on the foil if no rack). Bake until crisp and golden, about 16–22 minutes depending on thickness. Turn once halfway through if not using a rack. Remove bacon to a paper-towel–lined plate to drain and cool slightly.

2. 2

   Prepare bread

   While bacon cooks, lightly butter one side of each of the 4 bread slices if you like toasted bread. Toast the buttered side in a skillet over medium heat until golden and crisp, about 2–3 minutes per side, or use a toaster/oven to toast to your preference. Keep warm.

3. 3

   Slice tomato and season

   Cut the large tomato into 1/4-inch thick slices (about 4 slices). Lay tomato slices on a plate and sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Let sit 2–3 minutes to macerate slightly and release flavor.

4. 4

   Assemble sandwiches

   Spread about 1 tablespoon of mayonnaise on the untoasted side of each bread slice (3 tablespoons total). On two slices (bottoms), layer lettuce leaves (2 per sandwich), then the seasoned tomato slices (2 per sandwich), then 4 slices of cooked bacon on each. Top with the remaining bread slices, mayo side down (or mayo side up if preferred).

5. 5

   Finish and serve

   Press sandwiches gently, slice each in half diagonally, and serve immediately while bacon is warm and bread is crisp. Serve with pickles or potato chips if desired.