B.l.t. Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Arrange the 8 thick-sliced bacon strips on a rimmed baking sheet lined with foil or parchment in a single layer. Bake 15–20 minutes, turning the pan once at 10 minutes, until bacon is deep golden and crisp to your liking. Transfer bacon to a plate lined with paper towels to drain excess fat.

Prepare bread

While the bacon cooks, if you want toasted bread, spread 1 tablespoon softened unsalted butter on each of 4 slices of the homemade bread. Heat a skillet over medium heat and toast buttered sides 1–2 minutes per side until golden, or toast under a broiler for 1–2 minutes per side. If you prefer untoasted bread, leave slices as-is.

Slice tomato and season

Slice the large ripe tomato into 1/4-inch thick rounds (about 4–6 slices). Arrange slices on a plate and sprinkle evenly with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let rest 1–2 minutes to draw out flavor.

Assemble sandwiches

Place 2 leaves of lettuce on each of the 4 bottom bread slices (toasted or untoasted). Top the lettuce with 2 slices of seasoned tomato per sandwich. Layer 2 slices of cooked bacon across the tomato on each sandwich (adjust to preference — use 3 slices for a meatier sandwich). Cap with the remaining 4 bread slices. If serving immediately, cut sandwiches in half on the diagonal or down the middle.

Final touches

If guests request mayo, serve 1/4 cup mayonnaise on the side or spread about 1 tablespoon per sandwich on the top bread slice before closing. Serve immediately while bacon is warm for best texture.

Place mayonnaise in a small ramekin or bowl and serve alongside the plated sandwiches. Offer a butter knife or small spoon for guests who want to spread it themselves.