Blt Recipe

Prepare bacon

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Lay 8 bacon slices in a single layer on the rack or directly on the foil. Bake 12–18 minutes until bacon is crisp to your liking (thin bacon ~12 min, thick ~16–18 min). Remove and transfer bacon to a plate lined with paper towels to drain.

Toast bread

While the bacon finishes, spread butter (optional) thinly on one side of each of 4 bread slices. Toast the bread in a skillet over medium heat, in a toaster, or under a broiler until golden and crisp. If using buttered skillet, cook 1–2 minutes per side. Keep toasted bread warm.

Slice tomato and season

Wash and core the tomato. Slice it into 6–8 even slices (about 1/4-inch thick). Lightly season both sides of the tomato slices with a pinch of salt and a light grind of black pepper (use about 1/4–1/2 tsp of the salt and pepper here).

Assemble sandwiches

Spread about 1 tablespoon of mayonnaise evenly on the untoasted side of two bread slices (the inner sides). On each mayo-spread slice, layer 2 lettuce leaves, 3–4 tomato slices (overlapping), and 4 slices of cooked bacon. Sprinkle a light pinch of the remaining salt and pepper over the tomato if desired. Top with the remaining bread slices, toasted side outward.

Cut and serve

Using a sharp knife, halve each sandwich diagonally or down the middle. Serve immediately while bacon is warm and bread is crisp. Yield: 2 sandwiches (4 slices of bread).