Classic BLT Sandwich

I was fifteen and had just discovered the magic of bacon on a lazy Sunday afternoon. My dad was watching football and I decided to surprise everyone with what I thought was my own invention. The kitchen filled with that incredible smoky scent that makes everyone wander in, asking "what are you making?" Turns out Id accidentally recreated a classic, but the look on my family's faces when I served those towering sandwiches made me feel like a culinary genius. Something about the combination of warm toasted bread, cool crisp lettuce, and that perfectly salty bacon creates a kind of kitchen happiness that's hard to explain.

Last summer my neighbor stopped by while I was making these and ended up staying for lunch. We stood at the counter eating them, tomato juice running down our wrists, talking about nothing important while bacon grease crackled in the background. Sometimes the best meals happen when you least expect them, messy and perfect and shared with someone who just wandered in at the right moment.

Ingredients

• 4 slices bread: White or whole wheat work perfectly here, just choose something sturdy enough to hold everything together without getting soggy
• 6 slices bacon: Thick-cut gives you that substantial crunch but regular works too, just cook until really crispy so it doesnt bend when you bite
• 4 large lettuce leaves: Romaine adds great crunch but iceberg has that classic diner texture, wash and dry thoroughly so your bread stays perfect
• 1 large ripe tomato: Room temperature tomatoes release more flavor and slice cleanly without making everything watery
• 2 tablespoons mayonnaise: Spread this generously on both slices, it's the creamy layer that holds all the textures together
• Freshly ground black pepper: The only seasoning you really need, it brightens everything without competing with the bacon

Instructions

Get your bacon going:

Lay those slices in a cold skillet and turn on medium heat, letting the fat render slowly so they cook evenly and get perfectly crisp throughout

Toast your bread:

While bacon drains on paper towels, get your bread golden and crunchy, which creates that essential textural contrast with the soft fillings

Build your foundation:

Spread mayo on every single slice of toast, it's not optional, then layer lettuce on the bottom pieces to protect the bread from tomato juices

Add the stars:

Arrange tomato slices with slight overlap and grind some fresh pepper right on top, then lay three bacon strips across each sandwich like a little edible roof

Close it up:

Top with your second slice, press down gently just once to help everything settle, then slice diagonally because it somehow tastes better that way

Save

These became my go-to midnight dinner during college years when nothing else sounded good but I needed something real to eat. Theres something profoundly comforting about a sandwich that never tries to be fancy, just hits every perfect note of texture and flavor every single time.

Making It Your Own

Sometimes I add a thin layer of avocado mash under the bacon when I want something extra creamy, or swap in arugula for a peppery bite. My sister puts potato chips inside hers for added crunch, which sounds strange until you try it and realize she might be onto something brilliant.

Timing Is Everything

The key difference between an okay BLT and an amazing one is eating it while the toast is still warm but the tomatoes are cool. I lay everything out before I start cooking so I can assemble immediately, cutting and serving before that bread loses its perfect warmth.

Perfect Pairings

Some kitchen classics just understand each other, and BLTs have particular friends that make the whole meal better. A cold glass of iced tea cuts through the richness perfectly.

• Creamy tomato soup on the side turns it into a proper meal
• A simple cucumber salad adds freshness without competing
• Potato chips on the plate are nonnegotiable in my house

Save

Some recipes are classics for good reason, and this one deserves every bit of its legendary status. Make it for someone you love, preferably on a Sunday afternoon when nobody's in a rush.

Recipe FAQs

→ What type of bread works best for a BLT?

White or whole wheat sandwich bread toasted until golden provides ideal structure. Sourdough adds tangy depth, while Texas toast offers extra heft for hearty appetites.

→ How do I keep the sandwich from getting soggy?

Toast bread thoroughly, drain bacon on paper towels, and pat tomato slices dry before assembling. Spread mayo to the edges creating a moisture barrier.

→ Can I prepare components ahead of time?

Cook bacon up to 24 hours ahead and store refrigerated. Wash and dry lettuce, slice tomatoes, but assemble just before serving to maintain optimal texture.

→ What lettuce variety works best?

Romaine offers satisfying crunch, while iceberg provides classic crispiness and structural integrity. Boston or butter lettuce adds delicate texture for lighter variations.

→ How can I elevate the classic version?

Add sliced avocado for creaminess, swap in arugula for peppery bite, or use specialty bacon like applewood smoked. A drizzle of balsamic glaze adds depth.