Blt Recipe

Sandwich

1. 1

   Prepare bacon

   Preheat oven to 200°C (400°F). Line a rimmed baking sheet with foil and place a wire rack on top if you have one. Lay bacon slices in a single layer on the rack or directly on the foil without overlapping. Bake 15–20 minutes, turning the pan halfway through, until bacon is crisp and browned to your liking. Remove and transfer bacon to a paper-towel–lined plate to drain.

2. 2

   Prepare tomato

   While the bacon cooks, wash and dry the tomato. Slice the tomato into 1/4-inch (6 mm) thick slices. Sprinkle the tomato slices lightly with about 1/2 teaspoon of the kosher salt and a small pinch (about 1/4 teaspoon) of black pepper to enhance flavor; set aside.

3. 3

   Toast bread (optional)

   If you prefer toasted bread, butter one side of each bread slice lightly (divide the 1 tablespoon butter across slices). Heat a skillet over medium heat and toast the bread butter-side down until golden, about 1–2 minutes per side, or toast in a toaster to desired doneness.

4. 4

   Assemble sandwiches

   Spread about 1 teaspoon of mayonnaise on the inside of each slice of bread (4 tsp total across 4 slices). On two bread slices (these will be the bottoms), layer lettuce (2 leaves per sandwich), then 3–4 bacon slices each (divide 8 slices between 2 sandwiches), then tomato slices (2–3 slices per sandwich). Season the tomato once more lightly with the remaining salt and pepper if desired. Top with the remaining bread slices, mayo-side down.

5. 5

   Serve

   Cut each sandwich in half on the diagonal or down the middle. Serve immediately while bacon is warm. Optionally serve with potato chips, pickles, or a side salad.