B.l.t. Recipe

For bacon (crispy)

Preheat a large skillet or cast-iron pan over medium heat. Arrange 8 slices of thick-cut smoked bacon in a single layer without overlapping. Cook 6–10 minutes, flipping every 2–3 minutes, until fat has rendered and bacon is evenly browned and crisp to your liking. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of bacon fat in the pan for toasting the bread if desired; pour off excess.

For soysage patties (crispy alternative)

If using 4 soysage patties, heat 1 tablespoon neutral oil in a skillet over medium-high. Cook patties 3–4 minutes per side until browned and crisp at the edges and heated through. Transfer to a plate lined with paper towel. Wipe excess oil from the pan if you plan to use it for toasting bread.

Slice 2 ripe tomatoes into 1/4-inch thick rounds. Arrange on a plate and lightly season both sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper; allow to rest for 5 minutes to draw out excess moisture (this concentrates flavor and prevents soggy bread). Meanwhile, wash and thoroughly dry 4 cups mixed lettuces. Tear large leaves into sandwich-sized pieces; blot with a towel to remove remaining moisture.

Spread 2 tablespoons softened unsalted butter evenly on one side of each of the 8 slices of house-made bread. Heat the same skillet used for bacon (or a clean skillet) over medium heat. Toast bread butter-side down 2–3 minutes until golden and crisp. If you reserved bacon fat, you may use 1 tablespoon of it instead of butter for one side of the bread for extra flavor. Remove bread and keep warm. Evenly spread about 3/4 tablespoon mayonnaise on the untoasted side of each slice (total ~6 tablespoons).

Build four sandwiches: On the mayo-spread side of 4 bread slices, layer 1 cup mixed lettuces (approx. equal amount per sandwich), then place 2 slices of crisp bacon (or 1 soysage patty) per sandwich, followed by 3 tomato slices each (arranged in a single overlapping layer). Add optional pickle slices if using. Top with the remaining bread slices, mayo side down, toasted side facing outward. Gently press to compact.

Cut each sandwich in half on a diagonal or down the middle. Serve immediately while bacon and bread are warm to maintain crispness.

To make this vegetarian: use the soysage patties, choose vegan mayonnaise, and optionally add a smoked paprika or liquid smoke to the mayo (1/8 tsp) for a smoky note. For extra freshness, add thinly sliced avocado or a smear of aioli. To avoid soggy sandwiches when transporting, pack tomatoes separately and assemble just before serving.