Half Blt Recipe

Prepare bacon

Lay the 6 thick-cut bacon slices flat in a single layer in a cold skillet (cast iron preferred). Turn heat to medium. Cook bacon, turning occasionally so it renders evenly, until fat is deeply browned and edges are crisp but still slightly chewy in the center, about 10–14 minutes depending on thickness. If bacon begins to splatter excessively, reduce heat slightly. Use tongs to transfer bacon to a paper-towel–lined plate to drain and rest for 2 minutes.

Toast Texas toast

While bacon cooks, spread 1/2 tablespoon of butter evenly on one side of each Texas toast slice. When bacon is nearly done, heat a second skillet or clean the bacon skillet, set to medium-low. Place buttered-side down and toast until golden brown, about 2–3 minutes. Flip and toast the other side 1–2 minutes until both sides are golden and slightly crisp. Alternatively, broil: place buttered slices on a rimmed sheet, broil 3–5 minutes per side watching closely.

Season tomato

Pat the tomato slices dry with a paper towel. Sprinkle the tomato slices evenly with the kosher salt (about 1/4 tsp) and half the black pepper (about 1/8 tsp). This draws out moisture and boosts flavor.

Assemble sandwich

Spread 1 tablespoon mayonnaise evenly on one slice of the toasted bread and the remaining 1 tablespoon on the other slice. On one mayo-coated slice arrange the lettuce leaves, then lay the seasoned tomato slices on top. Fan three slices of the cooked bacon over the tomato. If serving a 'half BLT' as a smaller portion, use three bacon slices; for a fuller sandwich use all six and divide to taste. Add optional pickle slices if desired. Finish with the other mayonnaise-coated toast slice, mayo-side down.

Finish and serve

Press sandwich lightly, cut in half on the diagonal (or down the middle) if desired. Serve immediately while bacon and toast are warm. Provide extra napkins—the fat slab bacon is rich and juicy.