Blt American Classic Recipe
Make Blt American Classic Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare the bacon
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 8 bacon strips in a single layer on the rack or directly on the foil. Bake for 14–20 minutes until crisp to your liking, rotating the pan once halfway through. For chewier bacon reduce time; for very crisp cook toward the upper end. Remove bacon to a plate lined with paper towels to drain and keep warm.
- 2
Prepare the tomato and lettuce
While the bacon cooks, wash and dry 8 lettuce leaves and set aside. Core the tomato, then slice into 1/4-inch thick rounds. You should have roughly 8–10 slices (about 1.5 cups). Season the tomato slices lightly with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper; set aside to allow the seasoning to penetrate for a couple of minutes.
- 3
Toast the bread (optional)
Heat a large skillet over medium heat or preheat a toaster. If toasting in a skillet, spread 1 Tbsp unsalted butter evenly on one side of each of the 8 bread slices. Toast bread buttered-side down in the skillet 2–3 minutes until golden, then flip and toast another 1–2 minutes until both sides are lightly crisp. Alternatively, toast in a toaster to desired darkness and butter after toasting if preferred.
- 4
Assemble the sandwiches
Lay out 4 bottom slices of toasted bread. Spread about 1 Tbsp mayonnaise evenly over each bottom slice (total 4 Tbsp used). Place 2 lettuce leaves on each mayo-spread slice so they form a cushion. Arrange 2–3 tomato slices on top of the lettuce per sandwich (divide the seasoned tomato slices evenly). Top tomatoes with 4 bacon strips per sandwich (divide the cooked bacon evenly so each sandwich gets 4 strips). Spread about 1 Tbsp mayonnaise on each of the 4 top bread slices and place mayo-side down over the bacon to complete the sandwich.
- 5
Finish and serve
Press the sandwiches gently, then if desired cut each sandwich diagonally in half. Serve immediately while bacon is warm. Optional accompaniments: kettle chips, dill pickle spears, or a simple green salad. Leftover bacon can be refrigerated up to 4 days.