Bbblt Recipe
bacon, bacon, bacon, lettuce, and tomato on griddled milk bread with mayo
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bacon
Heat a large skillet or griddle over medium heat. Arrange the 8 slices of thick-cut bacon in a single layer. Cook, turning occasionally, until evenly browned and crisp-to-preferred doneness, about 10–12 minutes. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 tablespoon of bacon fat in the pan if you like extra flavor; discard the rest or save for another use.
- 2
Season tomato and lettuce
While the bacon cooks, slice the large tomato into 1/4-inch thick slices (about 6–8 slices). Lightly salt the tomato slices with 1/2 teaspoon kosher salt and sprinkle with 1/2 teaspoon freshly ground black pepper; set aside. Rinse and dry 4 leaves of green leaf lettuce and keep them whole for the sandwich.
- 3
Butter and griddle milk bread
Spread about 1/2 tablespoon unsalted butter on one side of each of the 8 slices of milk bread (butter the side that will contact the griddle). Heat a clean skillet or griddle over medium-low to medium heat. When hot, place the buttered sides of the bread down and toast until golden brown, 1–2 minutes. Flip and toast the other side until golden and slightly crisp, another 1–2 minutes. Remove toasted slices and keep warm. If desired, lightly butter the griddle between batches to maintain even browning.
- 4
Assemble mayonnaise
Spread 1 tablespoon of mayonnaise on the interior side of 4 toasted bread slices (the side that will face the sandwich filling). Spread the remaining 1 tablespoon of mayonnaise on the interior of the remaining 4 slices so each sandwich half has mayo on the bread.
- 5
Build sandwiches
On four of the mayo-spread bread slices, layer in this order: 1 leaf of green leaf lettuce, 2 slices of seasoned tomato (slightly overlap), and 2 slices of cooked bacon. Add an additional 2 slices of bacon on top (4 bacon slices per sandwich total) for a very bacon-forward B B B L T. Top with a light grind of black pepper (about 1/8 teaspoon per sandwich). Close each sandwich with the second mayo-spread bread slice, toasted side outward if you prefer the griddled exterior on the outside.
- 6
Optional pan-press and serve
Return assembled sandwiches to the warm skillet for 30–60 seconds per side pressed gently with a spatula or panini press to warm through and set the sandwich, being careful not to overcook the tomato. Remove, cut each sandwich in half diagonally, and serve immediately.
