B.l.t. Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Lay 8 bacon strips in a single layer on the rack without overlapping. Bake for 15–20 minutes until bacon is evenly crisped to your preference. Remove from oven and transfer bacon to paper towels to drain and keep warm.

Toast bread

While the bacon bakes (or after, if preferred), spread about 1 teaspoon unsalted butter on one side of each of the 4 bread slices. Heat a skillet over medium heat and toast the buttered sides until golden brown, about 2–3 minutes per slice, or toast bread in a toaster and butter it afterward.

Prep tomato and lettuce

Rinse and pat dry 4 lettuce leaves. Core the tomato and slice it into 1/4-inch thick rounds (about 4–6 slices depending on tomato size). Lightly season the tomato slices with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, letting them sit 3–5 minutes to draw out flavor.

Assemble spread

Spread about 1 tablespoon of mayonnaise on the unbuttered side of two toasted bread slices (these will be the inside faces). Spread the remaining mayonnaise (about 1 tablespoon) thinly on the other two bread slices if you prefer extra mayo—total used ~3 tablespoons.

Assemble sandwich

Place 2 lettuce leaves on the mayonnaise side of two bread slices. Arrange 3–4 warm bacon strips evenly over the lettuce on each sandwich. Top the bacon with 2–3 seasoned tomato slices per sandwich. Finish with the remaining bread slice, mayo side down, buttered side out.

Finish and serve

Press sandwiches lightly, cut each sandwich diagonally (or in half) with a sharp knife. Serve immediately while bacon is warm. Optional: serve with pickle spears, potato chips, or fries.