Classic BLT Sandwich
Crispy bacon, fresh lettuce, ripe tomato, and creamy mayo on toasted bread. A timeless American favorite that comes together in minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 445
- Protein
- 16g
Ingredients
- 8 slices bacon
- 4 slices bread, white or wheat
- 3 tablespoons mayonnaise
- 1 medium tomato, ripe
- 4 leaves lettuce leaves (romaine or iceberg)
- 1 pinch salt and pepper
Instructions
- 1
Lay the bacon strips flat and side-by-side in a cold skillet, not overlapping. Place the skillet on the stove over medium heat and wait 5 minutes until the bacon is sizzling and the fat is rendering into the pan.
- 2
Cook the bacon, stirring it around the pan every 60 seconds, for 5–7 minutes more until the edges are dark brown and crispy and the middle is still slightly chewy, not hard and brittle.
- 3
Slide the bacon onto a clean plate lined with a paper towel. Let it cool for 1 minute so it firms up and becomes easier to break or arrange.
- 4
Place the 4 bread slices directly on the stove grate over medium heat or in a toaster, and toast until the surface is golden brown with light tan spots, about 2 minutes per side in a toaster.
- 5
Set the 2 toasted slices that will be the bottom layers on a cutting board. Spread 1.5 tablespoons of mayonnaise on the inside surface of each, covering it evenly in a thin layer.
- 6
Cut the tomato crosswise (through the width) into 4 slices, each about 1/4-inch thick. Place 2 tomato slices on top of the mayonnaise on each bottom bread slice.
- 7
Lay 2 lettuce leaves flat on top of the tomato slices on each sandwich, tearing or folding them to fit if needed so they do not stick out beyond the bread edges.
- 8
Arrange 4 cooked bacon strips on top of the lettuce on each sandwich, breaking them into pieces if they are longer than the bread and layering them to cover the lettuce evenly.
- 9
Sprinkle a small pinch of salt and pepper over the bacon on each sandwich. Place the 2 remaining toasted bread slices on top, mayo-side down, and press down gently so the sandwich holds together.
- 10
Cut each sandwich in half diagonally from corner to corner, making two triangles per sandwich, so the layers are visible on the cut sides.
- 11
Transfer the sandwich halves to plates and serve immediately while the bread is still warm and the bacon is still crispy.
Tools you’ll need
- 10 to 12-inch skillet with lid or cover
- cutting board
- serrated knife
- paper towels
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