Classic B.l.t. Recipe
Make Classic B.l.t. 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
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 thick-cut bacon in a single layer on the rack. Bake for 15–20 minutes, turning the tray once if necessary, until bacon is crisped to your preference. Remove bacon to a paper towel-lined plate to drain and keep warm. Reserve 1 tsp bacon drippings on the tray if desired for toasting bread.
Prepare tomato and lettuce
While bacon cooks, wash and dry 4 leaves of butter lettuce and set aside. Core the tomatoes and slice 1.5 medium ripe tomatoes into 1/4-inch (6 mm) thick slices. Season the tomato slices lightly on both sides with 1/2 tsp salt and 1/4 tsp black pepper; set aside to rest for 2–3 minutes so juices bloom.
Toast the bread
Spread the 2 tbs softened unsalted butter evenly on one side of each of the 4 bread slices. If you reserved bacon drippings, lightly brush 1/2 tsp on the non-butter side of each slice for extra flavor. Heat a large skillet over medium heat (or preheat a panini press). Toast the bread butter-side down in the skillet until golden brown and crisp, 2–3 minutes. Flip and toast the other side 1–2 minutes until warmed through and lightly golden. Alternatively, grill in a panini press 3–4 minutes until golden.
Assemble mayonnaise
Spread 1 tablespoon of mayonnaise on the interior side of each of the four toasted bread slices (total 4 tbs). If you prefer a flavored mayo, mix the mayonnaise with a pinch of black pepper and 1/2 tsp lemon juice before spreading.
Build sandwiches
On two of the mayo-spread slices, layer lettuce leaves (2 leaves per sandwich, trimmed if necessary to fit). Add 3–4 slices of seasoned tomato on top of the lettuce. Arrange 4 slices of the warm bacon over the tomatoes (total 4 bacon per sandwich). Top each with the remaining mayo-spread bread slice, mayo side down, buttered/toasted exterior facing out.
Finish and serve
Using a sharp knife, trim crusts if desired and cut each sandwich in half diagonally. Serve immediately while bacon is warm and bread is crisp. Provide extra mayonnaise or ketchup on the side if desired.