The Big Blt Sandwich Recipe

Oven method (crispiest, hands-off)

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange 12 slices of thick-cut bacon in a single layer on the rack (they can be close but not overlapping). Roast for 15–20 minutes, checking at 12 minutes if slices are thin—look for deep golden-brown edges but not burnt. Remove when crisped to your liking and transfer to a paper towel-lined plate to drain. Reserve bacon fat for another use or discard when cool.

Skillet method (quick)

Heat a large skillet over medium heat. Add bacon in a single layer (work in batches if needed). Cook 4–6 minutes per side, flipping occasionally, until edges are browned and fat rendered. Transfer cooked bacon to paper towels to drain.

While the bacon cooks, make the seasoned mayonnaise: in a small bowl combine 1 cup mayonnaise, 2 tsp Dijon mustard, 1 tsp fresh lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper. Stir until smooth and taste; adjust salt and pepper as desired.

Slice the tomatoes 1/4-inch thick. Sprinkle both sides lightly with the remaining 1/2 tsp salt and 1/2 tsp black pepper; set on a plate to draw out a little moisture for 5 minutes (this concentrates flavor and prevents a soggy sandwich). Pat dry gently before assembling.

Wash and dry 4 large iceberg lettuce leaves, trimming any thick rib if desired so they lay flat in the sandwich. If using avocado, slice it thinly and toss with a squeeze of lemon to slow browning.

Optional: Lightly butter one side of each bread slice (2 tbs butter melted total). Heat a griddle or skillet over medium and toast bread butter-side down 1–2 minutes until golden and crisp. Alternatively, toast bread in a toaster until lightly browned.

Spread about 2 tbs of the seasoned mayonnaise on one side of four bread slices (use roughly 8 tbs / 1/2 cup of the mayo spread across 4 slices). On the opposite slice of each sandwich spread a thinner layer (about 1 tbs) or leave plain if you prefer less mayo.

Build each sandwich: on the mayo-spread bottom slice, layer 3 slices of bacon (for a hearty Big BLT use 3 slices per sandwich), then 2–3 tomato slices (arrange to cover the bread), then 1 large lettuce leaf. If using avocado or pickles, add them now (2–3 pickle slices or 3–4 avocado slices). Top with the other bread slice, mayo side down.

Press gently, cut each sandwich in half on the diagonal with a sharp knife, and serve immediately while bacon and toast are still warm.

Serve each sandwich with extra pickles or kettle chips. Leftover bacon keeps in the fridge up to 4 days; store mayonnaise separately. Assemble sandwiches just before serving to avoid soggy bread.