Classic BLT Sandwich

Ingredients

• 6 strips bacon strips
• 4 slices bread, white or wheat
• 3 tablespoons mayonnaise
• 2 leaves lettuce leaves, crisp (romaine or iceberg)
• 1 whole tomato, medium
• 0 to taste salt and pepper

Instructions

1. 1

   Lay the 6 bacon strips flat in a 10-inch skillet without overlapping them, placing them side by side in a single layer.

2. 2

   Set the heat to medium and cook the bacon undisturbed for 4 minutes until the undersides turn dark golden-brown and crispy.

3. 3

   Flip each strip over with tongs and cook for 3 more minutes until the other side is the same dark golden-brown color.

4. 4

   Transfer the cooked bacon to a plate lined with a paper towel and let it cool for 1 minute until it is crisp enough to handle.

5. 5

   Place the 4 bread slices in the same skillet, setting them flat on the cooking surface over medium heat for 2 minutes until they turn light golden-brown.

6. 6

   Flip each slice over and toast the other side for 1 minute until it also turns light golden-brown, then remove all slices to a cutting board.

7. 7

   Spread 1.5 tablespoons of mayonnaise on the top side of each of the 4 toasted bread slices, using the back of a spreading knife.

8. 8

   Slice the tomato crosswise into 4 thin rounds, each about 1/4-inch thick, then sprinkle each round lightly with salt and pepper.

9. 9

   On two bread slices (mayo-side up), lay 1 lettuce leaf, then 2 tomato slices, then 3 bacon strips broken into pieces to cover the tomato.

10. 10

    Place the remaining 2 bread slices (mayo-side down) on top of each sandwich to close them, then cut each sandwich diagonally in half.

Tools you’ll need

• 10-inch skillet
• tongs
• paper towels
• cutting board
• spreading knife

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min