Blt Recipe
Our BLT features crispy hickory-smoked and honey-cured bacon, fresh lettuce, and ripe tomatoes, all layered and topped with a creamy mayo spread. Simple, classic, and utterly delicious.
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Ingredients
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BLT Ingredients
Method
BLT Directions
- 1
Cook the Bacon
In a large skillet over medium heat, cook the hickory-smoked and honey-cured bacon slices until crispy, about 5-7 minutes. Flip the bacon occasionally to ensure even cooking.
- 2
Prepare the Lettuce
While the bacon is cooking, rinse the head of lettuce under cold water. Pat dry with a paper towel. Tear the lettuce leaves into manageable pieces for layering on the sandwich.
- 3
Slice the Tomatoes
Wash the tomatoes and slice them into thick rounds, about 1/4 inch thick. Sprinkle a bit of salt and black pepper on the slices to enhance their flavor.
- 4
Prepare the Mayo Spread
In a small bowl, mix the mayonnaise with a pinch of salt and black pepper. Adjust the seasoning to taste.
- 5
Toast the Bread
Toast the slices of bread in a toaster or on a skillet until they are golden brown and crispy on both sides.
- 6
Assemble the BLT
Spread a generous amount of the mayo mixture on one side of each slice of toasted bread. Layer the crispy bacon, followed by the lettuce pieces and tomato slices on two of the bread slices. Top with the remaining slices of bread, mayo side down.
- 7
Serve
Cut the sandwiches in half diagonally and serve immediately with your favorite side, such as chips or a pickle.
