Blt Recipe
You can never go wrong with this classic. Crispy smoked bacon, tomato, and lettuce sandwiched between two slices of Texas toast.
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Ingredients
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For the sandwich
Method
For the sandwich
Prepare bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange bacon slices in a single layer on the rack or directly on the foil. Bake 15–20 minutes until deep golden and crispy, rotating the pan once at about 12 minutes for even browning. Remove bacon and transfer to a paper towel–lined plate to drain and crisp further.
Prepare tomato and lettuce
While the bacon cooks, wash and dry lettuce leaves thoroughly and set aside. Core the tomato and slice it into 1/4-inch thick slices. Lightly season tomato slices with about 1/2 tsp salt and 1/4 tsp black pepper; set aside so they release a little juice but remain firm.
Toast bread
Heat a large skillet or griddle over medium heat. Spread about 1/2 tablespoon softened butter evenly on one side of each slice of Texas toast (the buttered side will be the outside). When the skillet is hot, place bread butter-side-down and toast 2–3 minutes until golden brown and crisp. Flip and toast the other side 1–2 minutes just to warm through (if you prefer extra-crispy, toast a bit longer). Alternatively, broil for 1–2 minutes per side — watch carefully to prevent burning.
Assemble sandwiches
Turn each toasted slice butter-side-down. Spread 1 tablespoon mayonnaise evenly over the inside face of two slices (1 tbs per sandwich slice). On the bottom slice, layer 2–3 leaves of lettuce (trim if too large), then 3–4 tomato slices overlapping slightly, then 3–4 strips of crispy bacon. Add optional pickle slices on top of the bacon if using. Sprinkle a light pinch of salt (about 1/4 tsp total) and the remaining 1/4 tsp black pepper over the tomato and bacon layers to taste. Top with the remaining toasted slice, mayonnaise side down.
Finish and serve
Press the sandwich gently to compact. Using a sharp knife, cut each sandwich diagonally in half. Serve immediately while bacon is hot and bread is crisp. Provide extra napkins — classic BLTs are best enjoyed fresh.