B.l.t Recipe
Make B.l.t Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Place a large skillet or frying pan over medium heat. Lay 8 slices of bacon in a single layer without overlapping. Cook 6–8 minutes, turning occasionally, until bacon is crisped to your liking. For more even crisping, press gently with a spatula. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 teaspoon of bacon fat in the pan (optional) for toasting bread.
Toast bread
While bacon rests, spread the unsalted butter evenly on one side of each of the 4 slices of bread. Heat the same skillet over medium (use reserved bacon fat plus butter if using for extra flavor). Place bread, buttered side down, and toast 1–2 minutes until golden. Flip and toast the other side 1 minute. Alternatively, use a toaster and simply toast to desired color, then spread butter on one side of each slice.
Prepare tomato & seasoning
Thinly slice the large ripe tomato into 1/4-inch (6 mm) slices. Lightly season the tomato slices with 1/2 teaspoon salt and 1/2 teaspoon black pepper, distributing evenly. This draws out flavor and seasons each bite.
Assemble mayo
Spread about 1 tablespoon of mayonnaise on the non-buttered side of two slices of the toasted bread (one for each sandwich half). Spread the remaining 1 tablespoon on the other two slices if making two sandwiches or leave for extra if desired. Adjust mayo to taste.
Build the B.L.T.
On the mayo-spread side of two toasted bread slices place 2 lettuce leaves each, arranging so they cover the bread. Top the lettuce with 4 slices of seasoned tomato per sandwich (or divide evenly if making one large sandwich). Add 4 slices of cooked bacon on top of the tomato for each sandwich. Sprinkle about 1/4 teaspoon salt and 1/4 teaspoon black pepper across each assembled filling (divide total seasoning).
Finish and serve
Cap each sandwich with the remaining toasted bread slices, buttered side out. Press gently, then slice each sandwich diagonally in half with a sharp knife. Serve immediately while bacon is warm and bread crisp. Optionally serve with pickles, kettle chips, or a side salad.