B.l.t Recipe

Cook bacon until crisp

Place a large skillet or cast-iron pan over medium heat. Arrange the 6 bacon strips in a single layer. Cook, turning occasionally, until bacon is evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a plate lined with paper towels to drain. Reserve 1 teaspoon of bacon fat in the pan if desired for toasting buns; discard the rest.

Toast buns

Spread the softened butter (1 tbs) evenly on the cut sides of the 2 brioche buns. Heat the same skillet with the reserved bacon fat over medium heat (or use a clean skillet or toaster). Place buns cut-side down and toast until golden and lightly crisp, about 1–2 minutes. Remove and set aside.

Slice tomato and season

Slice the tomato into 1/4-inch thick slices. Arrange slices on a plate and sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper to enhance flavor. (Reserve extra for final seasoning if desired.)

Prepare lettuce and mayo

Wash and thoroughly dry 4 large lettuce leaves. If using romaine, tear to fit the bun. Spread about 1 tablespoon of mayonnaise on the bottom bun and 2 tablespoons on the top bun (adjust to taste).

On the bottom toasted brioche, place the lettuce leaves first (this creates a barrier to keep the bun from getting soggy). Layer the seasoned tomato slices over the lettuce in a single layer. Top the tomato with the 6 crisp bacon strips evenly distributed. Close the sandwich with the mayo-spread top bun.

Press gently to compact, then cut the sandwich in half on the diagonal using a sharp knife. Serve immediately so the bacon stays crisp.

Optional: Add a small sprinkle of additional black pepper or flaky sea salt to the cut surface before serving. For a twist, spread a thin layer of Dijon mustard under the mayo or add avocado slices between tomato and bacon.