Classic BLT Sandwich

The first time I made a BLT for my father, I discovered that the secret is in the bacon toasting time. Too soft and it slides out, too burnt and it overpowers everything. That perfect middle ground where the fat renders just right, that is what makes people close their eyes while eating.

Last summer my neighbor Sarah came over while I was frying bacon. The smell drew her in like a cartoon character floating toward a pie windowsill. We ended up making four sandwiches and eating them on the back porch while the tomatoes from her garden still had afternoon sun warmth on them.

Ingredients

• Bread: White or whole wheat works, but toast it until it has some structure to hold up against the juicy tomatoes
• Bacon: Six slices might seem generous but that ratio of bacon to everything else is what makes it feel complete
• Lettuce: Romaine gives you that satisfying crunch while iceberg has the highest water content for coolness
• Tomato: A ripe tomato is nonnegotiable, mealy ones will ruin the whole experience
• Mayonnaise: Spread it thin but cover every inch of the bread surface, those bare spots are disappointing

Instructions

Crisp the bacon:

Cook bacon in a skillet over medium heat until fat has rendered and edges are deep brown, about 4 to 5 minutes per side, then drain on paper towels

Toast your bread:

Get your bread slices golden and firm in a toaster so they do not get soggy the moment the tomato touches them

Spread the mayonnaise:

Coat one side of each toasted bread slice with a thin layer of mayonnaise, reaching all corners

Build the foundation:

Place lettuce leaves on two of the bread slices to create a barrier between tomato and bread

Add the tomatoes:

Arrange tomato slices over the lettuce and give them a few grinds of black pepper if you like

Layer the bacon:

Pile three slices of bacon onto each sandwich, letting them hang off the edges a bit for better coverage

Close it up:

Top with remaining bread slices, mayonnaise side down, then cut each sandwich diagonally and serve right away

Save

My brother claims he makes the best BLT in the family, but the truth is he just buys the expensive bacon and good bread. Sometimes the ingredients do more work than the technique, and that is okay too.

Getting the Texture Right

The magic of this sandwich lives in the contrasts. You want warm crisp bacon, cool crisp lettuce, juicy tomatoes, and creamy mayonnaise all working together. If one element is off, the whole thing feels unbalanced.

Bread Choices That Actually Work

Sourdough adds tang that cuts through the bacon richness, while brioche brings sweetness that some people love but others find overwhelming. Whatever you choose, give it a good toast so it stands up to the fillings.

Make It Your Own

Once you have the classic down, the variations are endless. Add avocado for creaminess, swap in turkey bacon, or spread some sriracha mixed into the mayonnaise for heat.

• A layer of fresh basil leaves underneath the tomato changes everything
• A swipe of Dijon mustard on the other side of the bread adds sharpness
• Fried egg on top makes it breakfast any time of day

Save

Sometimes the simplest food is the most satisfying, especially when each ingredient gets to shine. Good bacon, ripe tomato, crisp lettuce, toast, and mayo that is all you really need.

Recipe FAQs

→ What type of bread works best?

White or whole wheat sandwich bread toasted until golden creates the ideal foundation. Sourdough or artisan slices also add excellent texture and flavor.

→ How do I keep the sandwich from getting soggy?

Toast bread thoroughly, spread mayo to the edges, and place lettuce between tomato and bread. Blot tomatoes with paper towels before layering.

→ Can I prepare ingredients ahead?

Cook bacon and store refrigerated up to 3 days. Wash and dry lettuce, slice tomatoes, but assemble right before serving for maximum crunch.

→ What variations can I try?

Add avocado slices, swap turkey bacon, use arugula instead of lettuce, or spread chipotle mayo for extra kick.

→ What sides pair well?

Potato chips, pickles, coleslaw, or a simple side salad complement the rich flavors. Tomato soup also makes a classic pairing.