Bacon Lettuce & Tomato Sandwich Recipe

Prepare bacon

Lay a large cold skillet or frying pan over medium heat. Arrange 8 slices of thick-sliced bacon in a single layer without overlapping. Cook, turning occasionally, about 8–12 minutes until deep golden and crisp to your preferred doneness. Transfer bacon to a plate lined with paper towels to drain and keep warm.

Toast bread (optional)

While the bacon is cooking or immediately after, heat a clean skillet or griddle over medium-low. Lightly spread 2 tsp unsalted butter on one side of each bread slice (optional). Place buttered-side down and toast 1–2 minutes until golden and crisp. If you prefer untoasted bread, skip this step.

Prepare tomato and lettuce

Wash and dry 4 leaves of green leaf lettuce; set aside. Slice 1 medium ripe tomato into 4 even 1/4-inch (6 mm) slices. Lay the tomato slices on paper towels and sprinkle evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to draw out excess moisture and season; blot gently after 2 minutes with paper towel to remove excess juice.

Assemble sandwiches

Spread 1 tsp mayonnaise on one side of each of the 4 bread slices. On two slices (which will be the bottoms), place 2 leaves of lettuce each, then arrange 4 bacon slices evenly (2 strips per sandwich) atop the lettuce. Place 2 tomato slices on top of the bacon for each sandwich, blotting any additional moisture before placing. Top with the remaining bread slices, mayonnaise side down.

Serve

Trim crusts if desired and cut each sandwich in half diagonally. Serve immediately while bacon is warm. Provide extra napkins. Optional: serve with pickles or potato chips.