Blt Recipe

Cook bacon

Place bacon slices in a single layer in a cold skillet. Turn heat to medium and cook, flipping occasionally, until bacon is evenly browned and crisp, about 8–12 minutes depending on thickness. Transfer bacon to a paper towel–lined plate to drain. Keep warm in a low oven (100–120°C / 210–250°F) if assembling later.

Toast bread (two options)

Option A — Pan toast: Wipe excess bacon fat from skillet, spread 2 tsp butter across two slices of bread and toast 1–2 minutes per side in the skillet until golden. Option B — Toaster/oven: Lightly butter bread (optional) and toast in a toaster or under broiler until golden, 2–4 minutes. Repeat for remaining two slices if making two sandwiches.

Slice the tomato 1/4-inch (6 mm) thick. If the tomato is very juicy, discard the very center watery core so the sandwich doesn't become soggy.

Wash lettuce leaves, shake or spin dry, and pat with paper towel. Trim any tough stem. Tear leaves to fit bread (about two leaves per sandwich).

Mix kosher salt and black pepper together and lightly season tomato slices on both sides (use about half the salt and pepper mixture now; reserve the rest to adjust at assembly if desired).

Spread 2 tsp mayonnaise evenly over one side of each toasted bread slice (4 tsp total).

On two mayonnaise-spread slices (one per sandwich), layer lettuce leaves to create a moisture barrier between bread and tomato.

Place 3–4 slices of cooked bacon on top of the lettuce for each sandwich (4 slices per sandwich if you used 8 bacon slices total).

Top the bacon with 2–3 seasoned tomato slices per sandwich. Taste and add a light sprinkle of the remaining salt and pepper if needed.

Close each sandwich with the remaining toasted bread slice, mayonnaise side down. Press gently to compact.

If desired, cut each sandwich in half diagonally and serve immediately while bacon is warm and bread is still crisp.