Bacon Lettuce Tomato Recipe

Cook the bacon

Arrange the 8 slices of thick-cut bacon in a single layer in a cold large skillet (cast-iron preferred) or on a rimmed baking sheet if using the oven. For stovetop: turn heat to medium and cook, flipping occasionally, until evenly browned and crisp, about 10–12 minutes. For oven: preheat oven to 400°F (200°C) and bake on a wire rack set in a baking sheet for 15–20 minutes until crispy. Transfer cooked bacon to a plate lined with paper towels to drain.

Prepare tomato and lettuce

While bacon cooks, wash and dry 4 lettuce leaves and refrigerate on paper towels to keep crisp. Slice the large tomato into 1/4-inch thick slices (about 6–8 slices). Sprinkle the tomato slices lightly with 1 tsp salt and 1/2 tsp black pepper; set aside so they season and release a bit of juice.

Toast the bread (optional)

If you prefer toasted bread, spread 2 tsp softened unsalted butter evenly on one side of each of the 4 bread slices. Heat a clean skillet over medium heat and toast the bread, buttered side down, until golden and crisp, 2–3 minutes per side. Alternatively, toast in a toaster until golden. Remove from heat.

Assemble the sandwiches

Spread 1 tablespoon of mayonnaise on the inside of each of the bottom two bread slices (total 2 tbs used; reserve remaining mayonnaise if you like more). Place 2 toasted bread slices face-up. Layer 2 lettuce leaves on each bottom slice (one sandwich each), then arrange 3–4 tomato slices on top of the lettuce, letting any excess juices drain on the plate — discard if too watery. Top the tomato with 4 slices of cooked bacon on each sandwich (use remaining bacon for the second sandwich). Spread remaining mayonnaise on the inside of the top bread slices and place them, mayo-side down, over the bacon to close each sandwich.

Finish and serve

Press sandwiches gently, cut each sandwich diagonally in half if desired, and serve immediately while bacon is warm and bread is crisp. Optionally serve with pickles or chips.