B.l.t. (bacon, Lettuce & Tomato) Recipe

Crisp bacon

Heat a large skillet or frying pan over medium heat. Arrange 8 slices of thick-sliced bacon in a single layer without crowding. Cook, turning occasionally, until the bacon is evenly browned and crisp, about 10–12 minutes depending on thickness. If the bacon starts to splatter excessively, reduce heat to medium-low.

Using tongs, transfer bacon to a paper-towel-lined plate to drain. Reserve 1 teaspoon of the rendered bacon fat in the skillet (optional) for toasting bread; discard the rest or save for another use.

Toast or grill bread

Spread butter thinly on one side of each of the 4 slices of bread (optional). Heat the skillet with the reserved teaspoon of bacon fat over medium or preheat a grill pan. Place bread, buttered side down, and toast until golden and crisp, about 2–3 minutes per side. Alternatively, toast in a toaster until lightly browned.

Prepare mayonnaise and seasoning

Spread about 1 tablespoon of mayonnaise evenly onto the unbuttered side of each toasted bread slice (3 tbs total). Sprinkle the cut tomato lightly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper to draw out flavor (you will use the remaining 1/4 tsp black pepper when assembling).

Slice tomato

Using a sharp knife, slice the large tomato into 1/4-inch (6 mm) thick slices. Discard the center core if tough. You will need about 6–8 slices total to evenly cover two sandwiches.

Prepare lettuce

Rinse and dry 4 leaves of butterhead or romaine lettuce thoroughly (use a salad spinner or pat dry). Tear or trim leaves to fit the bread slices.

Layer ingredients

Place two toasted bread slices, mayo-side up, on a work surface for the bottom halves. On each bottom slice, layer 2 slices of tomato first (to prevent sogginess: tomato on bread, then bacon), then 4 slices of bacon, then 2 lettuce leaves (or as needed to cover). Sprinkle a light pinch (about 1/8 tsp) of kosher salt and the remaining 1/4 tsp black pepper over the tomato layer if desired.

Top with the remaining two toasted bread slices, mayo-side down. Press gently to compact the sandwich slightly.

Slice and serve

Using a sharp knife, cut each sandwich in half diagonally or straight down the middle. If desired, add optional extras: avocado slices and/or thinly sliced red onion inside before topping, or pass hot sauce at the table.

Serve immediately while the bacon is warm and the bread is crisp. If storing, keep components separate: cooked bacon refrigerated up to 3–4 days, tomato and lettuce stored whole and dry for best texture, and assemble just before serving to avoid sogginess.