Breakfast BLT
Crispy bacon, fresh lettuce, ripe tomato, and creamy mayo on toasted bread—a simple, satisfying American classic. This handheld sandwich is ready in 15 minutes and perfect for any time of day.
- Total time
- 15 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 8 slices thick-cut bacon strips
- 4 slices bread (white, wheat, or sourdough)
- 3 tablespoons mayonnaise
- 1 whole ripe medium tomato
- 4 leaves crisp leaf lettuce or romaine
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly cracked black pepper
Instructions
- 1
Lay 8 thick-cut bacon strips flat in a single layer in a 12-inch skillet set over medium heat. Cook until the edges turn golden and most of the fat has rendered, about 6-8 minutes. You should hear a gentle, steady sizzle. Flip each strip and cook until the second side turns golden and the bacon bends slightly when lifted with tongs—about 3-4 more minutes. The bacon should still have a tiny bit of chew, not be completely brittle.
- 2
Transfer the cooked bacon to a paper towel-lined plate to drain and cool for 1 minute.
- 3
While the bacon cools, place the 4 bread slices on a cutting board. Toast each slice in a toaster set to medium-dark, or in the same skillet over medium heat for 1-2 minutes per side until golden brown and crispy—toasting prevents the bread from getting soggy when you add the tomato and mayo.
- 4
Slice 1 ripe medium tomato crosswise into 4 slices about 1/4-inch thick. Season each slice with a pinch of kosher salt and a small grind of black pepper on both sides.
- 5
Spread 1.5 tablespoons of mayonnaise on one side of each of the 2 bottom toast slices. Layer 2 lettuce leaves on each, then 2 tomato slices on each (overlapping slightly), then 4 bacon strips (broken in half if needed to fit).
- 6
Spread the remaining 1.5 tablespoons of mayonnaise on the remaining 2 bread slices, then place them mayo-side down on top of the bacon to close the sandwiches. Press gently so everything holds together.
- 7
Cut each sandwich diagonally from corner to corner to create 4 triangles. Serve immediately while the bacon is still warm and the toast is crispy.
Tools you’ll need
- 12-inch skillet
- kitchen tongs
- paper towels
- cutting board
- serrated bread knife
- toaster or stovetop
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