Blt Recipe

Prepare bacon

Heat a large skillet over medium heat. Add the bacon in a single layer (trim or fold if needed). Cook, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a plate lined with paper towels to drain; keep skillet drippings for other use or discard. (Alternatively bake bacon on a rimmed sheet at 400°F/200°C for 15–20 minutes.)

Prep tomato and lettuce

While the bacon cooks, wash and dry the lettuce leaves and set aside. Core the tomato if desired and slice into 1/4-inch thick rounds. Lightly salt the tomato slices with 1/4 tsp salt and sprinkle with the 1/8 tsp black pepper; set aside to rest for 1–2 minutes so juices settle.

Toast bread

Butter one side of each slice of white bread with the optional 1 tsp unsalted butter (or leave unbuttered for a lighter sandwich). Toast the bread in a toaster or in a skillet over medium heat until golden and lightly crisp, about 2–3 minutes per side in a skillet or until preferred in a toaster.

Assemble

Spread 1 tablespoon mayonnaise on the non-buttered side of each toasted bread slice (2 tbs total). On one slice, layer the lettuce leaves (slightly overlapping), then place the tomato slices on top of the lettuce in a single layer, discarding any excess liquid from the tomato plate. Top the tomato with the crisp bacon slices (all 6 slices, folded if necessary to fit). Finish with the second slice of toast, mayo side down. Press gently, cut the sandwich in half diagonally or down the middle, and serve immediately.

Season and serve

Taste and add a small pinch of extra salt or pepper to the exposed tomato if needed. Serve the BLT with your choice of side: 1 cup potato chips, 1 pickle spear, or a small mixed greens salad.

Potato chips: place 1 cup chips in a small bowl or on the plate next to the sandwich.

Pickle spear: arrange 1 pickle spear alongside the sandwich.

Small mixed greens salad: toss mixed greens with 1–2 teaspoons vinaigrette and serve beside the sandwich.