Blt Recipe

Sandwich

1. 1

   Prep bacon

   Preheat oven to 400°F (200°C) or prepare a skillet. If using the oven: line a rimmed baking sheet with foil and place a wire rack on top. Arrange bacon strips in a single layer on the rack so hot air circulates around them. Bake 12–18 minutes until crisp to your liking. If using a skillet: set skillet over medium heat and cook bacon 3–5 minutes per side, turning occasionally, until evenly browned and crisp. Transfer cooked bacon to a plate lined with paper towels to drain.

2. 2

   Prep tomato

   While bacon cooks, wash and dry the tomato. Slice tomato into 1/4"–1/3" thick slices. Lay slices on a plate and lightly season both sides with about 1/4 tsp of the salt and a few grinds (about 1/8 tsp) of black pepper. This brightens the flavor and prevents a bland tomato bite.

3. 3

   Toast bread

   Lightly butter one side of each slice of sourdough (optional). Toast the bread in a skillet over medium heat, in a toaster oven, or under a broiler until golden brown and crisp, about 1–2 minutes per side in a skillet, or 2–4 minutes under a broiler, watching closely to avoid burning.

4. 4

   Assemble sandwich

   Spread 1 tablespoon of mayonnaise on the interior side of each toasted bread slice. Place the lettuce leaves on the bottom slice mayo-side up (if leaves are large, fold to fit). Layer the seasoned tomato slices over the lettuce. Top the tomato with the four cooked bacon strips, arranging so bacon covers the surface for even bites. Sprinkle the remaining 3/4 tsp salt and remaining black pepper evenly over the tomato and bacon if desired (use sparingly; most salt comes from the bacon). Place the top slice of bread mayo-side down to complete the sandwich.

5. 5

   Finish and serve

   Press the sandwich gently, then using a sharp knife cut it in half on the diagonal or down the middle. Serve immediately while bacon is still warm and bread is crisp. Optional: serve with pickle spears, chips, or a side salad.