Blt Recipe

Sandwich

1. 1

   Prepare bacon

   Preheat the oven to 400°F (200°C). Arrange the 8 bacon strips in a single layer on a rimmed baking sheet lined with foil or parchment. Bake for 15–20 minutes, turning the pan once if needed, until bacon is deep golden and crisp to your liking. Remove bacon to a paper-towel–lined plate to drain and cool slightly.

2. 2

   Toast bread

   While the bacon cooks (or after), spread about 1 teaspoon of butter on one side of each of the 8 bread slices if using butter. Toast the bread in a skillet over medium heat (buttered side down) or in a toaster/oven until golden and crisp. Keep warm.

3. 3

   Slice tomato and season

   Wash and core the large tomato. Slice it into 1/4-inch (6 mm) thick slices. Arrange slices on a plate and lightly sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper, distributing evenly. (Reserving remaining salt and pepper for final seasoning.)

4. 4

   Assemble sandwiches

   Spread about 1 tablespoon of mayonnaise on the unbuttered side of 4 toasted bread slices (the remaining 4 will be tops). On each mayo-coated slice, layer 2 leaves of lettuce (lightly torn if large), 2–3 slices of the seasoned tomato, and 2 slices of cooked bacon (or 3 if you prefer thicker bacon). Lightly sprinkle each tomato layer with a pinch of the remaining salt and pepper to taste.

5. 5

   Finish and serve

   Top each sandwich with a remaining toasted bread slice, buttered side out if used. Press gently, then cut each sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is crisp.