The B.l.t. Recipe

Make the sandwich mayo: in a small bowl combine the mayonnaise with Dijon mustard and lemon juice (if using). Stir until smooth and taste; adjust salt/acid. Set aside at room temperature.

If you prefer grilled/toasted bread, lightly butter one side of each slice (about 1/2 tbs per slice) and toast buttered-side down in a skillet over medium heat until golden brown and crisp, 2–3 minutes per side. Alternatively, toast bread in a toaster to your liking. Keep toasted bread warm.

Arrange bacon in a single layer in a cold skillet (cast-iron preferred) or on a rimmed baking sheet if oven-roasting. If using the skillet, cook over medium heat, turning occasionally, until nicely browned and crisp, 10–12 minutes. If using the oven, preheat to 400°F (200°C) and roast bacon on a rack-lined sheet 12–18 minutes until crispy.

As the bacon finishes, transfer to a paper towel-lined plate to drain. Sprinkle with black pepper while still hot. Reserve bacon fat in the pan for other uses or discard after cooling.

Slice the tomatoes into 1/4-inch thick slices. Arrange slices on a plate and lightly season both sides with the kosher salt. Let sit for 3–5 minutes to draw out juice and concentrate flavor (blot excess liquid with paper towel if very juicy).

Wash and dry the lettuce thoroughly (use a salad spinner or pat dry). Tear larger leaves into sandwich-friendly pieces so they sit evenly on the bread.

Spread about 1 to 1 1/2 tablespoons of the prepared mayonnaise on one side of each slice of bread (use more or less to taste).

On four slices of bread (mayo side up), layer lettuce (about 1 cup per sandwich), then 3 slices of bacon per sandwich (arrange so bacon slightly overlaps), then 2–3 tomato slices per sandwich. Sprinkle a light pinch of additional salt and a little black pepper over the tomato if desired.

Top each sandwich with the remaining bread slice, mayo side down. Press gently to compress slightly.

If desired, return assembled sandwiches to a warm skillet and press gently for 30–60 seconds per side to meld and warm slightly (but not so long that lettuce wilts).

Cut each sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise or pickles on the side if desired.