Blt Recipe

Oven method (recommended for even crispness)

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. Arrange 3 bacon slices in a single layer on the rack. Bake for 14–18 minutes, turning the pan once if necessary, until the bacon reaches your desired crispness. Remove bacon to a paper towel–lined plate to drain and cool slightly.

Stovetop method (alternative)

Place 3 bacon slices in a cold nonstick or cast-iron skillet without overlapping. Turn heat to medium-low and cook, flipping every 2–3 minutes, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer to a paper towel–lined plate to drain excess fat.

While the bacon cooks, wash and pat dry the lettuce leaves. Trim any tough ribs if desired. Set aside.

Slice 1/2 a medium ripe tomato into 3–4 even slices (about 1/4 inch / 6 mm thick). Lay the slices on a plate and lightly season both sides with 1/8 tsp kosher salt and 1/8 tsp freshly ground black pepper; set aside so the tomato juices begin to slightly macerate.

If you prefer toasted bread, spread 1 tsp unsalted butter evenly on one side of each of the 2 bread slices. Toast the bread in a dry skillet over medium heat, butter-side down, for 1–2 minutes until golden, then flip and toast the other side briefly, or toast in a toaster until golden to your liking.

Spread 1 tablespoon mayonnaise evenly over one side of each toasted (or untoasted) bread slice.

On the bottom slice of bread (mayonnaise side up), place the 2 washed lettuce leaves, arranging so they cover the slice and provide a slight cushion between bread and tomato (this helps prevent sogginess).

Layer the seasoned tomato slices on top of the lettuce, slightly overlapping if needed.

Place the 3 cooked bacon slices on top of the tomato. If desired, break one slice in half to distribute bacon more evenly across the sandwich.

Top with the second slice of bread, mayo side down. Press gently to compact the sandwich slightly.

If serving immediately, cut the sandwich in half diagonally or straight down the middle with a sharp knife. Serve on a plate with optional chips or pickles.

To make multiple sandwiches, scale ingredients (3 bacon slices and a half tomato per sandwich is a good ratio). For extra flavor, substitute flavored mayonnaise (garlic aioli) or add sliced avocado. For a leaner version, use turkey bacon and cook until crisp.