Ultimate Blt Recipe

Preheat

Preheat oven to 400°F (200°C) if using the oven method, or prepare a large skillet over medium heat if cooking on the stovetop.

Pat the Irish bacon, smoked shoulder bacon, and American bacon dry with paper towels. This helps them brown evenly.

Oven method (recommended for even cooking): Arrange all bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment, leaving a little space between slices so fat can render. Bake 12–18 minutes, turning once at about 8–10 minutes, until the American bacon is crisp and the thicker Irish and shoulder bacon are browned and cooked through but still slightly chewy. Time will vary by thickness—check frequently after 12 minutes.

Stovetop method: Heat a large skillet over medium. Cook the thicker Irish and smoked shoulder bacon 3–5 minutes per side until browned and cooked through; remove and keep warm. Cook the American bacon 3–4 minutes per side until crisp. If pan gets too much fat, spoon off excess to avoid spatter. Use separate batches if necessary to avoid overcrowding.

When all bacon is cooked, transfer to a paper towel–lined plate to drain. Reserve 1 tablespoon of rendered bacon fat for toasting the bread if you like a richer flavor; otherwise discard or keep for another use.

Slice the tomatoes into 1/4-inch thick slices. Place slices on a plate and lightly season both sides with about 1/2 tsp kosher salt and 1/4 tsp black pepper. Set aside for 5 minutes to macerate slightly; then blot excess moisture with a paper towel to avoid soggy bread.

Wash and thoroughly dry the lettuce leaves. If using romaine, remove the tough rib; tear or leave whole depending on sandwich size. Toss the leaves with 1 teaspoon lemon juice (optional) and a light pinch of salt and pepper to brighten flavor, then pat dry.

Spread 1 tablespoon mayonnaise evenly on one side of four bread slices (these will be the bottom halves). Spread 1 tablespoon mayonnaise on the remaining four slices (top halves). If you prefer a seasoned mayo, stir 1/2 tsp smoked paprika into 4 tbs mayo before spreading.

For toasted sandwiches: heat a skillet over medium-low. Butter the outside of each slice lightly with the unsalted butter or brush with reserved bacon fat. Place buttered-side down and toast until golden, 2–3 minutes per side, pressing occasionally with a spatula. Alternatively, use a toaster or oven broiler—watch closely to avoid burning.

On each bottom slice (mayo side up), layer 2 slices Irish bacon (or 1 if thicker), 1 slice smoked shoulder bacon, and 2 slices American bacon. Distribute the bacon trio evenly so each sandwich has a mix of the three types.

Top the bacon with 2 tomato slices per sandwich, overlapping slightly. Sprinkle a light pinch of salt and a crack of fresh black pepper over the tomatoes.

Add 2 lettuce leaves per sandwich on top of the tomato. The lettuce provides crunch and helps keep the tomato from making the bread soggy.

Place the mayo-coated top slice of bread over the lettuce, mayo side down. Gently press to compact the sandwich slightly.

If desired, cut each sandwich in half on the diagonal with a sharp knife. Serve immediately while the bacon is warm and the bread is crisp.

Serve each sandwich with chips, pickles, or fries. Leftover cooked bacon keeps in the refrigerator up to 3 days; reheat briefly in a skillet or oven to regain crispness. Adjust mayonnaise, salt, and pepper to taste before serving.