Blt Recipe

Prepare bacon

Preheat oven to 400°F (200°C) or heat a large skillet over medium. If using oven: line a rimmed baking sheet with foil and place a wire rack on top. Arrange 8 slices of thick-cut bacon in a single layer on the rack or directly on the foil. Bake 15–20 minutes until edges are crisp and center is cooked through, rotating pan halfway through. If using skillet: cook bacon in batches over medium heat, turning occasionally, until crisp, about 8–12 minutes per batch. Transfer cooked bacon to a paper towel–lined plate to drain.

Prepare tomato and seasoning

While bacon cooks, wash and dry 4 leaves of romaine or butter lettuce. Slice 1 large ripe tomato into 1/4-inch (6 mm) thick slices. Season tomato slices lightly: sprinkle about 1 teaspoon salt and 1/2 teaspoon black pepper evenly over them. Set aside.

Toast bread

Heat a skillet over medium or preheat a toaster. Spread about 2 tablespoons softened butter evenly on the outsides of 4 slices of bread if you want pan-toasted bread; otherwise leave untoasted for a softer sandwich. Toast bread: in skillet, place buttered side down and toast 2–3 minutes until golden, flip and toast the other side 1–2 minutes. If using a toaster, toast to medium golden and optionally spread butter immediately after toasting.

Assemble sandwiches

Lay 4 toasted bread slices buttered side down on a work surface. Spread about 1 tablespoon mayonnaise evenly on the inside of each slice (4 tablespoons total). On two of the slices, layer lettuce leaves (2 leaves per sandwich), then 3–4 slices of seasoned tomato per sandwich, and then 4 slices of cooked bacon per sandwich. Top with the remaining bread slices mayo-side down to finish each sandwich.

Serve

Press sandwiches gently, slice each sandwich in half diagonally or straight down the middle with a sharp knife. Serve immediately while bacon is warm and bread is crisp. Optional: serve with pickles, potato chips, or a simple green salad.