Save
This classic BLT brings together crispy bacon juicy tomato and fresh lettuce all nestled between toasted bread for a satisfying bite every time
I first made this sandwich on a lazy weekend and it quickly became my go-to comfort food whenever I need something simple yet delicious
Ingredients
- 2 slices thick white sandwich bread: Choose fresh sturdy bread that crisps well when toasted
- 1 romaine lettuce leaf: Offers a crisp mild crunch that keeps the sandwich light
- 1 small juicy tomato: Use ripe tomatoes for sweetness and moisture
- Freshly ground black pepper: Seasoning that adds subtle heat and depth
- Kosher salt: Enhances the tomato flavor and balances the bacon
- 3 strips classic bacon: Select thick cut bacon for extra crunch and flavor
- 2 tablespoons mayonnaise: Adds creaminess and binds the ingredients together
Step by Step Instructions
- Sauté the Aromatics:
- Toast the sandwich bread until it reaches a light golden color and develops a crisp texture this provides a sturdy base and contrast in texture
- Prepare the Tomato:
- Cut the tomato into thick round slices using a serrated knife to keep the slices intact Place the slices on paper towels to absorb excess moisture then season both sides lightly with kosher salt and freshly ground black pepper this step prevents sogginess and enhances flavor
- Cook the Bacon:
- Heat a skillet over medium flame or preheat the oven to 200 degrees Celsius Cook the bacon strips until they are crispy browned and the fat has rendered out Transfer to paper towels to blot excess grease this yields perfectly crunchy bacon without excess oil
- Assemble the Sandwich:
- Spread mayonnaise evenly on both toasted bread slices Place the romaine lettuce leaf on one slice folding it if needed to fit Arrange the seasoned tomato slices over the lettuce Layer the halved crispy bacon strips on top then close the sandwich with the other bread slice mayo side facing inward
- Serve and Enjoy:
- Lightly press the sandwich then cut it in half using a serrated knife Serve immediately for the best texture and flavor balance
Storage Tips
Store cooked bacon separately in the refrigerator for up to a week Bring it to room temperature before assembling the sandwich to maintain crispness Avoid assembling too far in advance to prevent soggy bread
Ingredient Substitutions
Try turkey bacon for a leaner option or avocado instead of mayo for a creamy twist Romaine can be swapped with butter lettuce for a softer texture
Serving Suggestions
Pair with kettle chips a pickle or a light side salad for a classic deli style meal Add a slice of sharp cheddar for a richer flavor
Cultural Context
The BLT is a staple of American sandwich culture beloved for its simplicity and satisfying flavors It dates back to the early 20th century and remains popular worldwide
Save
Save
Common Recipe Questions
- → How do I keep the sandwich from getting soggy?
Drain tomato slices on paper towels before assembling and use crisp lettuce leaves to maintain texture and prevent sogginess.
- → What’s the best way to cook the bacon?
Cook bacon strips in a skillet over medium heat or bake at 200°C until crispy and browned, then blot excess grease with paper towels.
- → Can I prepare components ahead of time?
Yes, bacon can be fried up to a week in advance and stored in the fridge; bring to room temperature before assembling.
- → What type of bread works best?
Thick white sandwich bread toasted until golden and lightly crunchy creates the perfect base for this sandwich.
- → How should I season the tomato?
Slice the tomato thickly, drain it on paper towels, then sprinkle kosher salt and freshly ground black pepper on each side for enhanced flavor.