Blt Sandwich Recipe
9-grain toasted bread, thick sliced bacon, lettuce, tomato and mayonnaise
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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Preheat a large skillet over medium heat. Lay the 8 slices of thick-cut bacon in a single layer (work in two batches if necessary). Cook 6–8 minutes per side, turning occasionally, until bacon is deeply browned and crisp to your preference. Transfer cooked bacon to a paper towel–lined plate to drain. Keep warm in a low oven (about 200°F / 95°C) if desired.
Toast bread
While the bacon finishes, butter one side of each bread slice lightly (optional). Toast the bread slices, buttered-side down, in a clean skillet over medium heat or in a toaster until golden and crisp, about 2–3 minutes per side in a skillet or 2 cycles in a toaster. Remove and place toasted slices on a cutting board, buttered-side down if used.
Slice tomato and season
Slice the large tomato into 1/4-inch (6 mm) thick slices. Arrange slices on a plate and sprinkle evenly with 1/4 tsp salt and 1/8 tsp black pepper to season and draw out a bit of flavor.
Assemble mayonnaise layer
Spread 1 tablespoon of mayonnaise on one side of two toasted bread slices (these will be the inside faces). Spread the remaining mayonnaise on the other two slices if you prefer more mayo, or spread only on one side of the top slices according to taste.
Build the sandwiches
On each mayo-spread slice, place 2 lettuce leaves, then 4 slices of seasoned tomato arranged in a single layer (overlap slightly if needed), and top with 4 slices of cooked bacon laid evenly. Cover with the remaining toasted bread slice, mayo side down.
Finish and serve
Press each sandwich gently, cut in half diagonally (or straight down the middle) using a sharp knife. Serve immediately while bacon is warm and bread is crisp. Optionally, serve with pickles or potato chips.