Save The BLT sandwich is that back-pocket recipe you reach for when nothing but something crisp salty and fresh will do A pile of crackly bacon meets juicy tomato and crunchy lettuce tucked into golden bread with creamy mayo making every bite a study in textures and classic comfort I cannot count how many times this trusty sandwich has powered us through lazy weekends quick lunches and impromptu picnics
I first discovered the magic of a BLT after a long hike with my family The sandwich tasted even better shared outside and since then this has become our go-to for moments that need an instant pick-me-up
Ingredients
- Bacon: quality center-cut bacon gets extra crispy and removes excess fat for the ideal crunch look for thick cut at the butcher if you want extra chew
- Romaine or iceberg lettuce: cold crisp lettuce is non-negotiable for the signature crunch choose the freshest leaves without bruising
- Ripe tomato: a large juicy tomato adds the sweet and slightly tart juiciness you need opt for heirloom or vine-ripened for best flavor and slice just before assembling
- Sandwich bread: classic white is traditional but sourdough and whole wheat bring a heartier bite use a fresh loaf or bakery bread for best results
- Mayonnaise: a generous swipe adds that creamy coolness tying the whole sandwich together I like a full-fat mayo for true flavor or make your own for a special touch
- Freshly ground black pepper: for a subtle kick this is optional but I love it ground right onto the tomatoes for a hint of spice
Instructions
- Sauté the Bacon:
- Lay six strips of bacon in a cold skillet then place over medium heat Let the fat render slowly stirring occasionally and flipping as needed After six to eight minutes the bacon should be deep golden and crisp Transfer each strip to a paper towel-lined plate so they stay crunchy
- Toast the Bread:
- While the bacon cooks pop four slices of your chosen bread into a toaster or on a grill for a golden brown finish Watch closely as bread browns quickly and you want just a light crisp with a little chew
- Prep the Veggies:
- Wash and dry four big lettuce leaves making sure no water stays on the leaves so nothing gets soggy Slice the tomato into thick even slices just before building the sandwich so it stays juicy
- Spread the Mayo:
- Take two tablespoons of mayonnaise and spread one tablespoon over one side of each bread slice Make sure to get all the way to the edges for flavor in every bite
- Layer the Fillings:
- On two bread slices pile on the bacon then fan out tomato slices season the tomato with black pepper if you like and top with lettuce leaves The order matters for keeping the bread dry and the sandwich stable
- Assemble and Slice:
- Place the second slice of bread on top mayo side down Gently press down to help everything stick together then use a sharp knife to slice each sandwich neatly in half
- Serve Right Away:
- Move the sandwiches to plates and dig in while the bacon is still warm and the bread crisp
Save The bacon is my absolute favorite part I look for the thickest slices and cook half a strip more than needed because someone always sneaks a piece before I build the sandwich One July picnic we had friends over and everyone tried to outdo each other stacking tomato higher with every BLT Ingenious and unforgettable
Storage Tips
Wrap leftover sandwiches tightly in wax paper or foil and chill in the fridge but honestly BLTs are best fresh to keep the bread crisp If you need to pack one for lunch assemble right before eating or bring ingredients separately
Ingredient Substitutions
Swap in turkey bacon or plant-based bacon for a lighter or vegetarian take Olive oil mayo works well if you have an egg allergy Arugula or baby spinach can sub in for lettuce and rye bread gives a whole new flavor profile
Serving Suggestions
BLT sandwiches play well with kettle chips pickles or crisp apples on the side For summer lunches cold sweet tea or lemonade pairs perfectly For a heartier meal a bowl of corn chowder complements the smoky crispness
Save Best when made with farm-fresh ingredients Enjoyed at picnics holiday brunches and simple weekday lunches Pairs delightfully with traditional sodas or sparkling water
Recipe FAQ
- → What type of bread works best?
Any sturdy bread such as white, whole wheat, or sourdough creates a stable base and toasts nicely for added crunch.
- → Can I make this vegetarian?
Absolutely! Substitute the bacon with vegetarian bacon or use avocado slices for texture and flavor.
- → How can I keep the sandwich from getting soggy?
Pat tomatoes dry before layering and serve immediately after assembling for best texture.
- → Is there a lighter version available?
Yes, you can use turkey bacon and light mayonnaise for a lower-fat alternative without compromising taste.
- → What are good side options?
Potato chips or a crunchy dill pickle pair perfectly, adding extra flavor and texture to the meal.
- → Are there any allergen concerns?
This dish contains wheat, egg, and pork. Consult ingredient labels for other potential allergens, like soy.