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Classic BLT Sandwich

A BLT lives and dies by its ingredients — peak-season tomatoes, thick-cut bacon cooked until crisp, and cold, crunchy lettuce. Toast the bread just enough to prevent sogginess but not so much that it shreds the roof of your mouth. Mayo on both slices is non-negotiable.

Classic BLT Sandwich — finished dish

Lunch · Sandwich · 15 min

Servings:
2 servings

Ingredients

  • 6 slices thick-cut bacon
  • 2 medium ripe beefsteak or heirloom tomatoes
  • 4 iceberg or romaine lettuce leaves
  • 4 slices sourdough or country white bread, sliced ½-inch thick
  • 3 tablespoons good-quality mayonnaise
  • kosher salt
  • freshly ground black pepper

Steps

  1. Lay the bacon slices in a cold large skillet, then set over medium heat. Cook, turning occasionally, until deeply golden and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate.
  2. While the bacon cooks, slice the tomatoes into ¼-inch-thick rounds. Lay them on a plate and season both sides with a pinch of salt and a few cracks of black pepper.
  3. Toast the bread slices in a toaster or under the broiler until light golden brown — you want crunch without it turning into a crouton.
  4. Spread mayonnaise generously on one side of each slice of toast. Don't be shy — this is the moisture barrier that keeps the toast from getting soggy.
  5. On two slices of toast (mayo side up), layer the lettuce leaves (tear them to fit the bread), followed by the seasoned tomato slices, and then the bacon (break slices in half to distribute evenly). Top with the remaining toast slices, mayo side down.
  6. Press down gently, cut each sandwich in half diagonally with a sharp serrated knife, and serve immediately.