Nueske's 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. Lay 8 slices of Nueske's applewood-smoked bacon in a single layer on the rack. Bake 15–20 minutes, turning the pan once if needed, until bacon is deep golden, crisp at the edges but still slightly pliable. Transfer to a paper towel-lined plate to drain and keep warm. Reserve bacon fat on the sheet if desired for another use.

Prepare tomato

While bacon cooks, core the tomatoes and slice crosswise into 1/4-inch (6 mm) thick slices. Lay slices on a plate, season both sides lightly with 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. This draws out some moisture and seasons the tomato for the sandwich.

Toast bread

Butter one side of each bread slice evenly with the softened unsalted butter (about 1/2 tablespoon per slice). Heat a large skillet or griddle over medium heat. Toast the buttered side of each bread slice in the skillet until golden brown and crisp, about 2–3 minutes per side, or toast them in a hot oven under the broiler for 1–2 minutes per side. Remove and keep warm. If you prefer less butter, you can toast unbuttered and spread butter after toasting.

Make mayo-mustard spread

In a small bowl, combine 6 tablespoons mayonnaise with 1 teaspoon Dijon mustard and the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Stir until smooth and taste; adjust seasoning if needed. This will be spread on the inside faces of the bread for flavor and moisture control.

Assemble sandwiches

Lay four toasted bread slices buttered-side down. Spread about 1.5 tablespoons of the mayo-mustard mixture evenly across each slice. Top each with 2 leaves of lettuce (stacked), then arrange 3 slices of seasoned tomato on top of the lettuce (slightly overlapping). Distribute 2 slices of warm Nueske's bacon over the tomato on each sandwich, arranging them so bacon extends slightly beyond the bread for classic presentation. Spread remaining mayo-mustard on the top slices of bread and place mayo-side down to close each sandwich.

Finish and serve

Press sandwiches lightly, then cut each in half on the diagonal using a sharp knife. Optionally secure with toothpicks. Serve immediately while bacon is warm and bread is crisp. Offer extra mayonnaise or pickles at the table if desired.