Classic BLT Sandwich

Theres something almost meditative about the sound of bacon sizzling in a cast iron skillet. I stumbled upon making the perfect BLT entirely by accident one summer afternoon when I had nothing but garden tomatoes and a package of bacon in the fridge. The sandwich that came together taught me that sometimes the simplest combinations, when done with care, outshine anything complicated.

My college roommate used to make these for us during late night study sessions, and the way she assembled them became permanently etched in my muscle memory. She always insisted on spreading mayo to the very edges of the bread, claiming it prevented soggy spots. That tiny detail changed everything about how I build sandwiches now.

Ingredients

• 4 slices sandwich bread: White bread gives nostalgic crunch but whole wheat adds nutty depth, choose whichever makes you happy
• 6 slices bacon: Thick cut bacon stays meatier and provides better structural integrity than thin slices
• 4 large lettuce leaves: Romaine adds satisfying crunch while iceberg brings delicate crispness
• 1 large ripe tomato: Room temperature tomatoes release more juices and flavor than cold ones from the fridge
• 2 tablespoons mayonnaise: Real mayonnaise acts as the moisture barrier that keeps bread from getting soggy

Instructions

Crisp the bacon slowly:

Cook bacon over medium heat, turning once, until it reaches your preferred level of crispness. Drain on paper towels to remove excess grease without sacrificing flavor.

Toast the bread properly:

Toast bread until golden brown and crispy to the touch. This creates a sturdy foundation that wont collapse under the weight of toppings.

Spread the foundation:

Spread mayonnaise generously on one side of each slice, extending completely to the edges. This prevents the bread from becoming soggy from tomato juices.

Build the first layer:

Place lettuce leaves on two prepared bread slices, tucking any overhanging edges slightly under for neatness. The lettuce should cover the entire bread surface.

Add the tomatoes:

Arrange tomato slices in a single layer over the lettuce. Sprinkle with freshly ground black pepper if you enjoy that extra kick of spice.

Layer the bacon:

Place three bacon slices across each sandwich, letting them extend slightly beyond the bread edges for that classic deli presentation. Overlapping slightly creates even distribution.

Complete the sandwich:

Top with remaining bread slices, mayonnaise side down. Press down gently but firmly to help everything settle together.

Serve immediately:

Cut each sandwich diagonally into halves and serve right away while the bread remains crisp and the bacon is still warm.

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These sandwiches became our go to Sunday lunch after discovering how quickly they came together. The kitchen always smelled incredible, and something about that combination made even ordinary weekends feel special.

Getting the Bacon Right

Cooking bacon perfectly is an art form worth mastering. Ive found that starting with a cold skillet and gradually increasing heat renders more fat evenly, producing consistently crispy results without burning.

Choosing Your Tomatoes

The tomato quality makes or breaks this sandwich. Farmers market tomatoes in season are unbeatable, but when good fresh tomatoes arent available, I sometimes briefly drain sliced tomatoes on paper towels to prevent excess moisture.

Bread Selection Secrets

Not all breads handle these wet ingredients equally well. Slightly stale bread actually toasts better than fresh, and Ive discovered that sourdough brings a tangy note that cuts through the richness of the bacon beautifully.

• Toast bread a shade darker than you think necessary
• Let finished sandwiches rest for one minute before cutting
• Use a sharp serrated knife for clean slices

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Sometimes the classics remain classics for good reason. Heres to many perfectly crispy, wonderfully messy BLT moments in your future.

Recipe FAQs

→ What type of bread works best for a BLT?

White or whole wheat sandwich bread are traditional choices. The bread should be sturdy enough to hold the ingredients without getting soggy, yet soft enough to bite through easily. Toasting helps create a barrier against moist ingredients.

→ How do I keep my BLT from getting soggy?

Toast your bread until golden brown, spread mayonnaise to the edges creating a seal, and pat tomatoes dry with paper towels before layering. Assemble just before serving rather than letting it sit.

→ What's the best way to cook bacon for BLTs?

Cook bacon in a skillet over medium heat for 4–5 minutes per side until evenly crispy. Drain thoroughly on paper towels to remove excess grease. The bacon should be firm enough to provide crunch without shattering when bitten.

→ Can I make a BLT ahead of time?

For best results, assemble BLTs immediately before serving. If you must prep ahead, cook and store bacon separately, keep sliced tomatoes chilled, and toast bread fresh. Combine just before eating to maintain optimal texture.

→ What are popular variations on the classic BLT?

Popular additions include avocado slices (making it a BLAT), turkey bacon for a lighter version, different lettuces like butter lettuce or spinach, and condiments like spicy mayo or garlic aioli. Some add cheese or swap bread for wraps.