Bacon Lettuce & Tomato Recipe

Cook the bacon

Place a large skillet over medium heat. Add the 8 slices of thick-sliced bacon in a single layer (work in two batches if necessary). Cook, turning occasionally, until evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Reserve 1 teaspoon of rendered bacon fat in the skillet (optional) and discard the rest.

Prepare tomato and lettuce

While the bacon cooks, wash and dry the lettuce leaves thoroughly and set aside. Core the tomato and slice into 1/4-inch thick slices (about 4–6 slices from a large tomato). Lightly season the tomato slices on both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper; let sit for 2 minutes to draw out flavor and drain any excess moisture on a paper towel.

Toast the bread (optional)

Heat the reserved skillet over medium-low. Butter one side of each bread slice with the optional unsalted butter (about 1 tablespoon total). Toast buttered side down in the skillet until golden and crisp, 1–2 minutes per side; or toast in a toaster to your preference. Toasting helps prevent soggy bread from the tomato.

Assemble the BLT

Spread about 1 tablespoon of mayonnaise evenly on the unbuttered side of each slice of bread (3 tablespoons total). On two slices of bread (mayonnaise side up), layer lettuce (2 leaves per sandwich), then arrange 3–4 tomato slices on top of the lettuce, then place 4 slices of cooked bacon atop the tomato. Top with the remaining bread slices, mayonnaise side down, to form sandwiches.

Finish and serve

Press the sandwich gently, cut each sandwich in half on the diagonal or straight across, and serve immediately while bacon is warm and bread is crisp. Serves 2 sandwiches (4 halves).