Classic BLT Sandwich (Print page)

Layer crispy bacon, fresh lettuce, and ripe tomato with creamy mayo on toasted bread for this classic American favorite.

# What You Need:

→ Bread

01 - 4 slices white or whole wheat sandwich bread

→ Bacon

02 - 6 slices bacon

→ Produce

03 - 4 large lettuce leaves (romaine or iceberg)
04 - 1 large ripe tomato, sliced

→ Condiments

05 - 2 tablespoons mayonnaise
06 - Freshly ground black pepper, to taste

# Directions:

01 - Preheat a skillet over medium heat. Cook the bacon until crispy, about 4–5 minutes per side. Drain on paper towels.
02 - Toast the bread slices until golden brown.
03 - Spread 1 tablespoon of mayonnaise evenly on one side of each slice of toasted bread.
04 - Layer lettuce leaves on two slices of the bread.
05 - Place sliced tomatoes on top of the lettuce and season with black pepper, if desired.
06 - Add 3 slices of crispy bacon to each sandwich.
07 - Top with the remaining slices of bread, mayonnaise side down.
08 - Slice each sandwich in half and serve immediately.

# Expert Advice:

01 -
  • The satisfying crunch when you bite through that first layer of crispy bacon into fresh tomato is pure kitchen joy
  • This comes together in under twenty minutes but tastes like something from a proper diner
  • Everyone in my house actually agrees on this one, which feels like a miracle some days
02 -
  • Dry your lettuce leaves completely with paper towels or a salad spinner, otherwise water makes the bread soggy within minutes
  • Let the bacon drain on paper towels for at least two minutes before assembling, otherwise excess grease makes everything slide around
  • Assembly order matters, lettuce goes against the mayo and tomatoes stay in the middle, never directly on the bread
03 -
  • Cook bacon in the oven at 400 degrees for 12 to 15 minutes for perfectly flat, evenly crispy slices every time
  • Season your tomatoes right after slicing and let them sit while bacon cooks, drawing out excess moisture
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