Blt Recipe
Bacon, Lettuce, Tomato, Mayo, Toasted Multi-Grain. Does not come in half
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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Cook the bacon until crisp. For stovetop: place 4 slices in a single layer in a cold skillet, turn heat to medium, and cook 4–6 minutes per side until browned and crisp; drain on paper towels. For oven: preheat to 200°C (400°F), place bacon on a rimmed baking sheet lined with foil and a rack, bake 12–18 minutes until crisp. Keep warm.
Toast bread
Lightly butter one side of each of the 2 slices of multi-grain bread if using butter. Toast the bread in a toaster or in a skillet (buttered side down in skillet over medium heat) until golden and crisp, about 2–3 minutes per side. Place toasted slices on a clean board, buttered side down.
Prepare tomato
Slice the ripe tomato into 3–4 even rounds (about 1/4-inch thick). Sprinkle the tomato slices with 1/4 tsp salt and 1/8 tsp black pepper to season.
Assemble sandwich
Spread 1 tablespoon mayonnaise evenly on the top side of each toasted bread slice. On the bottom slice, layer the lettuce leaves (2 leaves), then place the seasoned tomato slices on top of the lettuce, overlapping slightly. Arrange the 4 bacon slices over the tomato. Top with the second mayo-spread slice of toast, mayo side down.
Finish
Press the sandwich gently, cut in half if desired (note: menu indicates does not come in half — serve whole). Serve immediately while bacon is warm and bread is crisp.