Blt Recipe

Prepare bacon

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of bacon in a single layer on the rack. Bake 15–20 minutes until crisp (time depends on thickness). Remove and transfer bacon to a paper towel–lined plate to drain and keep warm.

Prepare tomatoes

While bacon cooks, slice tomato into 1/4-inch thick rounds. Place slices on a plate, lightly sprinkle with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper; set aside to macerate for 5 minutes so juices develop.

Toast bread

Spread butter (optional) thinly on one side of each bread slice. Heat a skillet over medium heat or use a toaster. Toast bread, buttered side down in skillet, 1–2 minutes per side until golden and crisp. If using toaster, toast to desired color and butter immediately.

Assemble sandwiches

Spread 1 tablespoon mayonnaise on the inside of each slice of bread (4 tbs total). On two slices, layer 3 lettuce leaves each, then divide tomato slices evenly on top of lettuce, discarding excess liquid. Arrange 4 slices of bacon on each sandwich, season tomatoes with a little extra black pepper if desired. Top with remaining bread slices, mayo side down. Cut each sandwich in half on the diagonal and serve immediately alongside fries.

Prep potatoes

Cut 1/2 lb russet potatoes into 1/4- to 1/2-inch sticks for classic fries. Rinse cut fries in cold water until water runs clear to remove excess starch. Drain and pat completely dry with a kitchen towel or paper towels—important to avoid oil splatter.

Heat tallow

In a heavy-bottomed pot or deep fryer, combine 1 cup beef tallow (and optional 1/4 cup neutral oil if needed) and heat over medium-high heat until oil reaches 325°F (163°C) for the first blanch. Use a thermometer for accuracy.

Blanch fries (first fry)

Working in a single layer or small batches, add fries to hot tallow and fry at 325°F (163°C) for 3–4 minutes until softened but not browned—this cooks the interior. Remove fries with a slotted spoon to a wire rack or paper towel–lined tray to drain. Let rest 5 minutes.

Crisp fries (second fry)

Increase oil temperature to 375°F (190°C). Return fries to hot tallow in batches and fry 1.5–3 minutes until golden brown and crisp. Remove to a paper towel–lined tray, immediately season with 1 tsp fine sea or kosher salt and 1/4 tsp black pepper (optional), toss gently to coat.

Serve fries

Portion fries so each sandwich gets roughly 1/2 lb cooked (yield may vary slightly). Keep fries warm in a low oven (200°F / 95°C) on a wire rack if making batches. Serve alongside the BLT immediately.