Classic Blt Recipe
Butter Bib lettuce, tomato, apple wood bacon mayo, toasted multigrain bread
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Ingredients
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Sandwich
Method
Sandwich
- 1
Prepare bacon
Cook the applewood-smoked bacon until crisp. Options: In a skillet over medium heat, add 1 tsp oil if pan is dry, then add bacon slices in a single layer and cook 4–6 minutes per side until deep golden and crisp; or bake on a rimmed sheet at 400°F (200°C) for 15–20 minutes, turning halfway, on a wire rack for extra crispness. Transfer bacon to a paper towel–lined plate to drain and keep warm.
- 2
Toast bread
Spread about 1/2 tbs of softened butter evenly on one side of each bread slice. Toast the bread in a skillet over medium heat, buttered-side down, until golden and crisp (2–3 minutes); flip and toast the other side briefly if desired, or use a toaster/oven to achieve even toasting. Set toasted slices aside.
- 3
Prepare tomatoes and lettuce
Slice each tomato into 1/4-inch thick slices (about 3–4 slices per tomato). Lightly season tomato slices with about 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper; this pulls out flavor and reduces watering. Rinse Butter Bibb leaves, spin dry or pat dry with paper towels, and tear or trim leaves to sandwich-sized pieces (about 2 leaves per sandwich).
- 4
Assemble smoked mayo
If you have plain mayonnaise but want a bacon-smoked flavor, finely mince 1 slice of finished bacon and stir into 4 tbs mayo; if you used bacon fat, skim off 1 tsp cooled fat and whisk into mayo. Spread 1 tbs of the applewood bacon mayo evenly onto the inside of two toasted slices to make one sandwich (2 tbs mayo per sandwich if making two).
- 5
Build the BLT
On the mayo-spread side of the bottom slice, layer 2–3 Butter Bibb leaves, then arrange 3–4 seasoned tomato slices in a single layer, then top with 3–4 slices of crisp applewood bacon. Add a final small leaf of Butter Bibb for a barrier between bacon and top slice. Place the top toasted slice, mayo-side down, over the fillings and press gently.
- 6
Finish and serve
Slice the sandwich in half on the diagonal with a sharp knife, wiping crumbs between cuts for a clean edge. Serve immediately while bacon is warm and bread is crisp. Optional: serve with pickles or kettle chips.