J.b.l.t Recipe

Prepare bacon

Place a large skillet over medium heat. Lay the 4 slices of thick-cut bacon flat in the cold skillet (do not overlap). Cook 8–12 minutes, turning occasionally, until bacon is crisped to your preference. If using the oven, preheat to 400°F (200°C) and bake bacon on a rimmed sheet lined with foil or a rack for 12–18 minutes. Transfer cooked bacon to a plate lined with paper towels to drain and keep warm.

Toast bread

While bacon cooks or after it finishes, spread 1 tsp unsalted butter evenly across one side of each of the 2 slices of cracked wheat bread, if using. Toast bread in a skillet over medium heat, in a toaster oven, or under a broiler until golden and crisp, about 1–3 minutes per side depending on method. Remove and place on a cutting board, buttered side down if you prefer buttered interior.

Slice tomato and season

Wash the tomato and cut into 3–4 even slices (about 1/4-inch thick). Lay slices on a paper towel to blot excess juice if desired. Sprinkle the tomato slices evenly with 1/4 tsp salt and 1/8 tsp freshly ground black pepper to bring out flavor.

Assemble sandwich

Spread 1 tablespoon of mayonnaise on the interior side of each toasted slice of cracked wheat bread. On one slice, place the lettuce leaves flat (tear to fit if needed), then layer the seasoned tomato slices evenly over the lettuce. Add the 4 cooked bacon slices on top of the tomato in a single layer. If you like, add a light extra drizzle of mayo on the bacon side before closing. Top with the second slice of bread, mayo-side down.

Finish and serve

Using a sharp knife, cut the sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is still slightly crisp. Provide extra mayonnaise on the side if desired.