Blt Recipe

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 8 bacon strips in a single layer on the rack or directly on the foil. Bake for 15–20 minutes, rotating the pan once halfway through, until bacon is crisp to your liking. For chewier bacon reduce time slightly. Remove bacon to a paper-towel-lined plate to drain and keep warm.

Prepare tomato and lettuce

While the bacon cooks, wash and dry 4 leaves of lettuce thoroughly. Slice 1 large ripe tomato into 1/4-inch (6 mm) thick slices. Lay the tomato slices on a plate and season them evenly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. This seasons the tomato and brings out flavor.

Toast bread

Butter one side of each of 4 slices of bread with the optional 1 tbsp unsalted butter (use 1/2 tbsp per 2 slices) or leave plain. Toast the bread in a skillet over medium heat, in a toaster oven, or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet. Remove and place buttered/toasted side up on a clean surface.

Assemble sandwiches

Spread about 1 tablespoon of mayonnaise on the untoasted side of each slice of bread (total 4 tbs). On two slices (the bottoms), layer 2 slices of seasoned tomato each, then 2 leaves of lettuce folded as needed, then 4 strips of cooked bacon each (totaling 8 strips across both sandwiches). Top with the remaining bread slices, mayonnaise side down.

Finish and serve

Press sandwiches gently, cut each sandwich in half diagonally if desired, and serve immediately while bacon is warm and bread is crisp. Adjust seasoning to taste.