Blte Recipe

Prep tomatoes and lettuce

Wash the tomato and lettuce. Slice the tomato into 4 even slices about 1/4-inch thick. Pat the tomato and lettuce leaves dry with paper towel to prevent sogginess. Season the tomato slices lightly with 1/8 tsp freshly ground black pepper and 1/8 tsp kosher salt (reserve remaining salt for finishing).

Cook bacon

Heat a skillet over medium heat. Lay 4 slices of bacon in the cold skillet without overlapping. Cook, turning occasionally, until evenly browned and crisp to your liking, about 8–12 minutes. For chewier bacon cook closer to 8 minutes; for crispier, 10–12. Transfer bacon to a paper towel–lined plate to drain.

Toast and butter bread

While bacon cooks (or immediately after), spread 1 tablespoon unsalted butter evenly over the outer sides of both bread slices. Toast the buttered slices in a clean skillet over medium heat or in a toaster oven until golden and crisp, about 1–2 minutes per side in a skillet, or 4–6 minutes total in a toaster oven. Keep toasted bread warm.

Make lemon mayo

In a small bowl, mix 1 tablespoon mayonnaise with 1 teaspoon fresh lemon juice and the remaining 1/8 teaspoon kosher salt. Stir until combined; this brightens the mayo and seasons the sandwich.

Assemble BLTE

Spread the lemon mayo evenly on both un-toasted sides of the bread slices (the sides that will touch the fillings). On one slice, layer the lettuce leaves first (this provides a moisture barrier), then place the seasoned tomato slices in a single even layer, and top with the 4 slices of cooked bacon. Close the sandwich with the second slice of bread, toasted side out.

Finish and serve

Press the sandwich gently, cut in half on the diagonal or straight down the middle, and serve immediately. If desired, serve with extra black pepper or a pickle on the side.