Blt Recipe
Our BLT features crispy hickory-smoked and honey-cured bacon, fresh lettuce, and ripe tomatoes, all layered and topped with a creamy mayo spread. Simple, classic, and utterly delicious.
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.
Bacon
Vegetables
Condiments
Bread
Method
Bacon Preparation
- 1
Cook the Bacon
In a large skillet, cook the hickory-smoked and honey-cured bacon over medium heat until crispy, about 6-8 minutes. Flip the bacon occasionally for even cooking. Once done, place the bacon on paper towels to drain excess grease.
Vegetable Preparation
- 2
Prepare the Vegetables
Wash the romaine lettuce leaves under cold water and pat dry with a paper towel. Slice the tomatoes into thick slices and set aside.
Mayo Spread
- 3
Make the Mayo Spread
In a small bowl, mix the mayonnaise, salt, and black pepper until well combined. Adjust seasoning to taste if needed.
Assemble the BLT
- 4
Build the Sandwich
Toast the whole wheat bread slices (optional). Spread a generous layer of the mayo mixture on one side of each slice of bread. Layer the romaine lettuce, tomato slices, and crispy bacon on two of the slices. Top with the remaining slices of bread, mayo side down.