B.l.t Recipe
Make B.l.t Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Method
Sandwich
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 bacon strips in a single layer on the rack (or directly on the foil). Bake 15–20 minutes, turning once after 10 minutes if not using a rack, until bacon is crisp to your liking. Remove and transfer to a plate lined with paper towels to drain. Keep oven on if toasting bread in it.
Toast bread
Lightly spread butter on one side of each slice of bread if using. Toast bread slices in a toaster until golden, or on a skillet over medium heat 1–2 minutes per side (buttered side down first) until crisp. Alternatively, place slices on the hot baking sheet in the oven for 3–5 minutes until golden. Place toasted slices on a cutting board, toasted side up.
Prepare tomato and lettuce
Wash and dry lettuce leaves thoroughly; set aside. Slice the ripe tomato into 1/4-inch (6 mm) thick slices. Sprinkle the tomato slices lightly with 1/2 teaspoon salt and 1/4 teaspoon black pepper to season, then taste and adjust with remaining salt and pepper as desired.
Assemble mayonnaise
Spread about 1 tablespoon of mayonnaise onto the top surface of four toasted bread slices (to become the inside of the sandwich). Spread the remaining 1 tablespoon on the other four slices if you prefer mayo on both sides.
Build sandwiches
On four of the mayo-spread bread slices, layer lettuce (1 leaf), then 2 tomato slices per sandwich (overlapping), then 2 crisp bacon strips per sandwich laid slightly overlapping (4 bacon strips if you prefer heavier bacon; adjust to taste). Top with a final lettuce leaf if you like extra crunch. Close each sandwich with the remaining mayo-spread bread slice, mayo side down.
Finish and serve
Press each sandwich gently, cut diagonally or straight down the middle with a sharp knife, and secure with a toothpick if desired. Serve immediately while bacon is warm and bread is crisp. Leftover bacon or sandwiches can be wrapped and refrigerated up to 24 hours; lettuce may wilt over time.