Toasted Blt Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top if available. Arrange 8 bacon strips in a single layer on the rack or directly on the foil. Bake 12–18 minutes until edges are crisp and the bacon reaches desired doneness, rotating the pan once at 8–10 minutes. Remove and transfer bacon to a plate lined with paper towels to drain.

Prepare tomato and lettuce

While the bacon cooks, wash and dry 4 leaves of romaine or butter lettuce. Slice 1 large ripe tomato into 1/4-inch thick rounds (about 4–6 slices). Season the tomato slices lightly with 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside so juices settle.

Toast bread

Spread 1 tbs softened unsalted butter evenly on one side of each of the 4 multigrain bread slices (optional). Toast the bread butter-side down in a skillet over medium heat 2–3 minutes per side until golden and crisp, or use a toaster to toast to preferred doneness. If using a skillet, press lightly with a spatula to create even contact.

Assemble sandwiches

Flip two slices of toasted bread so the buttered/toasted side faces out. Spread 2 tsp mayonnaise on the inside of each of the other two slices (the slices that will be the top of each sandwich). On the bottom slice of each sandwich, layer 2–3 bacon strips (about half the bacon per sandwich), then arrange 2–3 seasoned tomato slices, and top with 2 leaves of lettuce folded to fit. Spread additional mayonnaise on the top slice (already applied) and place it mayo-side down to close the sandwich.

Finish and serve

Press sandwiches gently, cut each sandwich in half diagonally using a sharp knife, and serve immediately while warm so bacon is crisp and bread remains toasted. Optionally serve with pickles or kettle chips.