Brownie's Blt Recipe

Sandwich

1. 1

   Prep

   Remove lettuce leaves from the refrigerator, rinse if needed, and spin or pat dry. Slice tomatoes into 1/4-inch thick rounds. Season tomato slices lightly with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; set aside for flavors to develop.

2. 2

   Cook bacon

   Preheat oven to 400°F (204°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon slices in a single layer on the rack so fat drips away. Bake 14–20 minutes depending on thickness and desired crispness; check at 12 minutes. For extra-even crisping, rotate the pan halfway through. Remove bacon when edges are deep golden and center is cooked but not burnt. Transfer to paper towels to drain and keep warm. Reserve 1 tablespoon of bacon drippings (optional) for the butter if you like a smoky note.

3. 3

   Toast Texas toast

   While bacon cooks, mix softened butter with remaining 1/4 teaspoon kosher salt, 1/2 teaspoon black pepper, and optional 1 teaspoon garlic powder in a small bowl. Spread about 1/2 tablespoon of the butter mixture on one side of each bread slice (you will use 8 slices). Heat a large skillet or griddle over medium heat. Place bread buttered-side down and toast 2–3 minutes until golden brown. Flip and toast other side 1–2 minutes until both sides are crisp and warm. Alternatively, brush top of each slice with butter and grill under a broiler for 1–2 minutes per side until golden—watch closely to avoid burning. Keep toasted slices warm.

4. 4

   Assemble mayo

   If you prefer seasoned mayo, combine mayonnaise with a pinch of salt and 1/2 teaspoon black pepper (and 1 teaspoon lemon juice or 1/2 teaspoon Dijon mustard if desired). Spread approximately 2 tablespoons of mayo evenly over the top of 4 of the toasted bread slices and 1 tablespoon on the remaining 4 (or spread mayo only on the inner faces as preferred).

5. 5

   Build sandwiches

   On 4 bottom slices (mayo-spread side up), layer as follows for each sandwich: place 3 lettuce leaves (slightly overlapping) to create a bed, add 3 tomato slices (seasoned side up), then stack 6 slices of cooked bacon in a staggered pattern to create a 'mound' so bacon extends beyond bread edges. If using pickles, add 3 pickle slices on top of bacon. Top with remaining bread slice, mayo side down. Press gently to compact but keep bacon texture.

6. 6

   Slice and serve

   Cut each sandwich in half on a diagonal using a sharp serrated knife. Insert sandwich pick or skewer if needed to hold layers. Serve immediately while toast is crisp and bacon is warm. Provide extra mayo and pickle slices on the side if desired.