Classic Blt Recipe

Prepare bacon

Cook the bacon until crisp. For stovetop: place bacon strips in a cold large skillet in a single layer, turn heat to medium, and cook 8–12 minutes, flipping occasionally, until edges are browned and fat is rendered. For oven: arrange strips on a rimmed baking sheet lined with foil and bake at 400°F (200°C) for 15–20 minutes until crisp. Transfer cooked bacon to a paper towel–lined plate to drain.

Toast bread

While bacon cooks or after, toast the 4 slices of bread to desired doneness using a toaster or under a broiler. If using butter, spread about 1/2 tbs butter on each slice and lightly toast in a skillet over medium heat for 1–2 minutes per side until golden.

Prepare tomato and lettuce

Wash and dry lettuce leaves thoroughly and set aside. Slice the tomato into 1/4-inch thick slices (about 3–4 slices from one large tomato). Sprinkle tomato slices with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper to enhance flavor.

Assemble sandwiches

Spread 2 tsp mayonnaise evenly on one side of each toasted bread slice (4 tsp total per sandwich pair). On two slices, layer 4 bacon strips each (half the cooked bacon per sandwich if making two sandwiches), then add 2 lettuce leaves per sandwich, and top with tomato slices. Place the remaining bread slices mayo-side down on top to form sandwiches.

Serve

Cut sandwiches in half diagonally or straight down the middle. Serve immediately while bacon is still warm for best texture. Optional: serve with pickles or potato chips.