Blt Recipe

Sandwich

1. 1

   Prepare bacon

   Lay bacon strips in a single layer in a cold skillet or on a rimmed baking sheet if using the oven. For stovetop: place skillet over medium heat and cook 6–10 minutes, flipping occasionally, until crisp and browned to your liking. Transfer cooked bacon to a plate lined with paper towels to drain. For oven: preheat oven to 400°F (200°C), arrange bacon on a wire rack set over a baking sheet, bake 15–20 minutes until crisp, then drain on paper towels.

2. 2

   Toast bread

   While bacon is resting, spread butter (if using) thinly on one side of each bread slice. Toast the bread in a skillet over medium heat, in a toaster, or under a broiler until golden and crisp, about 1–2 minutes per side in a skillet or 2–4 minutes in a toaster. Keep toasted slices warm.

3. 3

   Prep tomato and lettuce

   Wash lettuce leaves and pat dry. Slice the tomato into 1/4-inch thick slices. Lay tomato slices on a plate and sprinkle evenly with kosher salt and black pepper to season.

4. 4

   Assemble sandwiches

   Spread about 1 tablespoon mayonnaise on the non-toasted side (or unbuttered side) of four bread slices. On two of the mayonnaise-coated slices, layer 2–3 lettuce leaves, then 3–4 tomato slices (allowing juices to stay on tomato but not overly soggy), and top with 4 bacon strips. Place the remaining mayonnaise-coated bread slices on top, mayo-side down, to finish each sandwich.

5. 5

   Serve

   Cut each sandwich in half diagonally or down the middle, pressing gently so layers hold. Serve immediately while bacon is warm and bread is crisp. Optional: serve with pickles, potato chips, or fries.