Big Blt Recipe

Prepare bacon

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 6 slices of thick-cut bacon in a single layer on the rack (or directly on the foil). Bake until bacon is deep golden and crispy, 15–20 minutes depending on thickness. Remove from oven and transfer bacon to a paper-towel-lined plate to drain; keep oven on if toasting bread there.

Toast bread (optional)

While the bacon finishes, spread 1 tsp softened butter evenly on one side of each bread slice if you like a golden toast. Place bread butter-side down in a skillet over medium heat and toast until golden, about 2 minutes per side, or place in the oven during the last 3–4 minutes of bacon cooking to toast lightly. Remove and set aside.

Prepare tomato and lettuce

Wash and dry the lettuce leaves and set aside. Slice the tomato into 1/4-inch thick slices (about 3–4 slices from one large tomato). Lay tomato slices on a paper towel and lightly salt them with 1/4 tsp kosher salt and the 1/8 tsp freshly ground black pepper; let sit 1–2 minutes to draw out excess moisture.

Assemble sandwich

Spread 1 tablespoon of mayonnaise on one slice of toasted bread and the remaining 1 tablespoon on the other slice. Place the American cheese slice on one mayo-covered slice. Layer the crispy bacon (6 slices) evenly over the cheese. Top the bacon with the salted tomato slices in a single even layer, then the lettuce leaves. Press the second slice of bread mayo-side down on top.

Finish and serve

If you prefer the cheese warm and slightly melty, place the assembled sandwich briefly (1–2 minutes) in a hot skillet, pressing gently and covering with a lid until cheese softens. Transfer sandwich to a cutting board, cut in half diagonally, and serve immediately. Serve with extra mayo, pickles, or chips if desired.