Blt Recipe

Prepare bacon

Lay bacon strips in a single layer on a rimmed baking sheet lined with foil or parchment. Bake in a preheated 200°C (400°F) oven for 12–18 minutes, turning the sheet halfway, until crisp to your liking. Alternatively, cook bacon in a skillet over medium heat 8–12 minutes, turning occasionally. Transfer cooked bacon to a paper-towel-lined plate to drain excess fat.

Prepare tomato

While bacon cooks, wash and dry the tomatoes. Slice each tomato into 1/4-inch (6 mm) thick slices. Lay slices on a plate and lightly sprinkle with about 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper to season and draw out a bit of juice.

Prepare lettuce and bread

Rinse lettuce leaves, shake off excess water, and pat dry with paper towels or use a salad spinner. If you prefer toasted bread, lightly butter one side of each bread slice. Heat a skillet or griddle over medium heat and toast buttered sides until golden, about 1–2 minutes per side. Alternatively, use a toaster.

Assemble sandwiches

Spread about 1 tablespoon (tbs) of mayonnaise evenly on one side of four bread slices (these will be the inner sides). On each mayo-coated slice, layer 2–3 bacon strips (depending on strip size), 2 tomato slices, and 2 lettuce leaves. Sprinkle a light pinch of salt and pepper over the tomato if desired. Top each with a second slice of bread, mayo side down (or spread mayo on both slices if you like).

Finish and serve

Press sandwiches gently, then cut each sandwich diagonally or in half with a sharp knife. Serve immediately while bacon is warm and bread is crisp. Leftover bacon and sliced tomatoes can be stored separately: bacon in the refrigerator for up to 3–4 days, tomatoes for 1 day.