Blt Recipe

Prepare the bacon

Arrange 8 slices of bacon in a single layer on a rimmed baking sheet lined with foil or parchment. Bake in a preheated 400°F (200°C) oven for 15–20 minutes, turning the pan once if needed, until bacon is evenly browned and crisp. Alternatively, cook bacon in a skillet over medium heat, turning occasionally, about 8–12 minutes. Transfer bacon to a plate lined with paper towels to drain and keep warm.

Prepare the tomato

While the bacon cooks, wash and dry 1 large ripe tomato. Cut into 1/4-inch (about 6 mm) thick slices. Sprinkle the tomato slices lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; set aside so juices release and flavors develop.

Toast the bread

Lightly butter 2 slices of bread with 1 teaspoon unsalted butter if desired. Toast the bread in a skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2 minutes in a toaster. Toasting helps prevent sogginess from tomato juice.

Assemble the BLT

Spread 2 tablespoons mayonnaise evenly across one or both slices of toasted bread. On the bottom slice, layer the toasted bread with the prepared lettuce leaves (2 leaves), then arrange 3–4 slices of the seasoned tomato on top of the lettuce. Top the tomato with 4 slices of the cooked bacon (use remaining bacon on the second sandwich if making two). Place the top slice of bread over the bacon, cut the sandwich in half if desired, and serve immediately.

Serving suggestion

Serve the BLT hot or warm with potato chips, fries, or a simple pickle. If making two sandwiches, divide ingredients accordingly: 4 slices bacon and 1 large tomato split between two sandwiches, or scale quantities as needed.