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 you have one. Arrange 8 bacon slices in a single layer on the rack or directly on the foil (rack yields crispier bacon). Bake for 12–18 minutes, rotating the pan halfway, until bacon is crisped to your liking. Remove bacon to a paper towel–lined plate to drain and let rest while you prepare other components. Reserve 1–2 tbs of bacon drippings for optional use.

Prepare tomato and lettuce

While the bacon cooks, wash and dry 4 leaves of lettuce. Slice the large tomato into 1/4-inch (6 mm) thick slices (you should get 3–4 slices). Lightly season the tomato slices with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper; set aside so flavors meld.

Toast bread

Lightly butter one side of each of the 8 bread slices with the optional 2 teaspoons unsalted butter (butter is optional — you can toast plain or use a toaster). Heat a skillet over medium heat or use a toaster. Toast the bread until golden and slightly crisp, about 1–2 minutes per side in the skillet, or until your toaster indicates done. If using skillet, work in batches and keep toasted slices warm.

Assemble sandwiches

Spread about 1 tablespoon mayonnaise on the un-toasted side of 4 bread slices (the bottom bread for each sandwich). Place 1 lettuce leaf on each mayo-coated slice, then layer 2 slices of bacon per sandwich (divide the 8 slices evenly), followed by 2–3 tomato slices (enough to cover). Spread remaining 1 tablespoon mayonnaise on the top bread slices and place them mayo-side down over the tomatoes to close each sandwich. Press gently to compact slightly.

Finish and serve

Using a serrated knife, cut each sandwich in half diagonally or straight down the middle. Serve immediately while bacon is warm and bread is still slightly crisp. Optional: Serve with pickles, potato chips, or fries.