B.l.t. Sandwich Recipe

Preheat and cook

Preheat a large skillet or frying pan over medium heat. Lay the 4 bacon strips in a single layer without overlapping. Cook undisturbed until edges begin to crisp, about 4–5 minutes, then flip and continue cooking 3–4 minutes until evenly crisp to your preference.

Drain and rest: Transfer cooked bacon to a plate lined with paper towels to drain excess fat and crisp further while you prepare the other components.

Optional oven method: Alternatively, preheat oven to 200°C/400°F, place bacon on a foil-lined baking sheet, and bake 12–18 minutes until crisp. Drain on paper towels.

Toast or grill the bread: Lightly butter one side of each bread slice if you prefer a golden grilled exterior. Toast bread slices in a skillet over medium heat (buttered side down) or in a toaster until golden and slightly crisp, about 2–3 minutes per side in a skillet or 2 cycles in a toaster.

Spread mayonnaise: Turn toasted bread slices buttered-side down. Evenly spread 1 tablespoon mayonnaise on the inside of each slice (total 2 tbs divided).

Slice the tomato: Cut the tomato into 4–6 even slices about 1/4-inch thick. If the tomato is very juicy, blot the slices lightly with a paper towel to prevent sogginess.

Season tomato: Sprinkle the tomato slices lightly with 1/8–1/4 teaspoon kosher salt and a pinch of freshly ground black pepper to taste (use the listed amounts as a guide).

Prepare lettuce: Rinse and dry the lettuce leaves thoroughly. Tear or trim to sandwich-appropriate size.

If adding avocado: Halve the avocado and remove the pit. Scoop out about half (or adjust to +3 portion) and slice or mash it in a small bowl. Toss gently with 1/2 teaspoon lemon juice to prevent browning and season with a pinch of salt and pepper.

Layer ingredients: Place one mayo-coated bread slice mayo-side up. Top with lettuce leaves, then arrange tomato slices in a single even layer. Add the cooked bacon strips on top of the tomato.

Add avocado (if using): Spread the sliced or mashed avocado over the bacon or on the other bread slice’s mayo side so avocado contacts the bacon and tomato surfaces.

Finish: Place the second bread slice mayo-side down on top to form the sandwich. Press gently to compact slightly.

Slice and serve: Using a sharp knife, cut the sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is crisp.