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This BLT sandwich recipe elevates the classic with thoughtful attention to every element—from perfectly rendered, naturally cured thick-cut bacon to golden-crisp bread toasted in savory bacon fat.
What truly sets it apart is its balanced layering: shredded iceberg lettuce for crunch, thick-cut juicy summer tomatoes for sweetness and acidity, and a slather of creamy mayonnaise on both slices of bread to unify every bite.
Nutritionally, it’s a satisfying yet sensible option, packing 17g of protein and 7g of fiber, making it filling and energizing.
Despite its indulgent taste, it contains only 8g of saturated fat and is relatively low in carbs (22g) for a sandwich.
It’s also rich in vitamin C and potassium, thanks to the fresh produce.
This recipe is perfect for everyday cooking because it’s quick, simple, and adaptable—easy to scale up for family brunch or prep-ahead lunches, and customizable with your favorite mayo or bread.
Whether you’re craving comfort food or need a fuss-free, delicious bite, this BLT is a winning choice.
Must-Have Tools for Perfect Results
Lodge Cast Iron Skillet
Perfect for rendering bacon evenly and toasting bread with flavorful bacon drippings. Its even heat retention is ideal not only for this recipe, but for searing steaks, frying eggs, and baking cornbread—making it a multi-functional kitchen powerhouse.
Victoria Bacon Press
This weighted cast iron press ensures your bacon stays flat and cooks evenly, preventing curled edges and promoting crisp texture. It’s also handy for making pressed sandwiches or speeding up cooking on the grill.
OXO Good Grips Stainless Tongs
Essential for flipping bacon and handling hot toast safely. Their silicone tips won’t scratch your pan, and they’re great for grilling, serving salad, or tossing pasta.
Global Chef’s Knife
A razor-sharp chef’s knife helps slice tomatoes cleanly without squishing, preserving their structure and juiciness. A dependable blade like this is indispensable for slicing vegetables, chopping herbs, and even breaking down proteins.
Cuisinart Immersion Blender (Optional)
If you’re making homemade mayo, this blender emulsifies ingredients quickly with minimal mess. It’s also great for soups, smoothies, and dressings—small but mighty in any kitchen.
Classic BLT Sandwich
Equipment
- 1 Lodge Cast Iron Skillet – for cooking bacon and toasting bread
- 1 Victoria Bacon Press – to keep bacon flat and evenly cooked
- 1 Pair of OXO Good Grips Tongs – for flipping bacon and handling bread
- 1 Chef’s Knife – for slicing tomatoes and lettuce
- 1 Cutting Board – for prepping vegetables and bacon
- (Optional) 1 Immersion Blender – if making homemade mayonnaise
Ingredients
- 3 strips thick-cut naturally cured bacon
- 2 slices artisan sandwich bread e.g., shokupan or sourdough
- 2 tablespoons 30 ml mayonnaise (homemade or store-bought)
- 1 cup finely shredded iceberg lettuce about ¼ of a head
- 2 to 4 slices ripe tomato cut thick
- Pinch of flaky sea salt fleur de sel or Maldon recommended
- Freshly ground black pepper to taste
Instructions
- Render the Bacon to Perfection: Place a large skillet or griddle over medium-low heat. Lay the bacon strips flat in the pan, and use a bacon press or a second heavy skillet to weigh them down. This keeps them from curling and ensures an even, crispy finish. Cook for around 5 minutes until the first side is golden brown. Flip, press again, and cook for another 3–4 minutes, or until both sides are fully browned and the fat is rendered. Transfer to a plate lined with paper towels and set aside.
- Toast Bread in Bacon Drippings: Using the flavorful bacon drippings left in the pan, place both slices of bread into the skillet.Toast over medium-low heat, turning occasionally and swirling gently to ensure even browning. Each side should be golden and lightly crisped.
- Prep the Layers for Assembly: Lay the toasted slices on a clean work surface. Spread a generous tablespoon of mayonnaise on each slice. Evenly sprinkle the shredded iceberg lettuce over both slices—this helps cushion the tomatoes and adds crisp freshness.
- Season and Stack the Tomatoes: Place your thick tomato slices on one slice of bread. Season generously with flaky sea salt and a few grinds of black pepper. This seasoning enhances the tomato’s natural sweetness and acidity.
- Add the Crispy Bacon: Break each bacon strip in half and layer them over the tomatoes in two rows. For maximum stability and even coverage, alternate the direction of each layer of bacon.
- Assemble and Serve: Top the sandwich with the second slice of bread, mayo side down. Press gently, then slice diagonally with a sharp knife. Serve immediately while the bacon is still warm and the lettuce crisp.
Notes
- Batch Cooking Bacon: For more servings, bake your bacon in the oven. Preheat to 400°F (200°C), place bacon on a parchment-lined baking sheet, and cover with another sheet of parchment and a second tray. Bake for 20–25 minutes until crispy. Brush some rendered fat onto your bread before toasting for even more flavor.
- Bacon Quality Matters: Opt for naturally or immersion-cured bacon (like Nueske’s or Wright). Avoid supermarket brands that list ascorbate or sodium erythorbate, as these indicate injected curing—which can result in watery, unevenly cooked bacon.
- Lettuce Tip: Shredded iceberg delivers the ideal crunch and structure. If you’re using leaf or romaine lettuce, make sure it’s super fresh and dry for best results.
- Best Tomato Practices: Summer tomatoes at their peak—firm yet juicy—deliver the most flavor. Large heirlooms or beefsteak varieties work best sliced thick.
- Mayo Preferences: Whether you’re a fan of Duke’s, Hellmann’s, or homemade, use your favorite mayo without guilt—it’s the unifying layer in every bite.
Chef’s Secrets to Crispy Perfection
Achieving the ideal BLT comes down to mastering a few key techniques. First, choosing naturally cured thick-cut bacon makes all the difference—its texture crisps beautifully and delivers a rich, smoky flavor without excess wateriness.
Using a bacon press or weighted skillet ensures the bacon cooks evenly and stays flat, preventing curling that can disrupt the sandwich’s structure.
Toasting the bread directly in the rendered bacon fat adds subtle, savory depth and helps the bread crisp perfectly while soaking up that smoky essence.
When it comes to layering, finely shredding the lettuce rather than using large leaves helps distribute crunch evenly and prevents slipping.
Lastly, seasoning the tomato slices with flaky sea salt and fresh black pepper intensifies their natural sweetness and balances the sandwich’s richness.
These simple but thoughtful touches elevate the BLT from ordinary to extraordinary.
Serving Suggestions for Every Occasion
This BLT sandwich is incredibly versatile and pairs beautifully with a variety of sides and drinks.
For a classic meal, serve alongside crispy kettle-cooked chips or a simple pickle spear to add a bright, tangy contrast.
For a healthier twist, consider a side salad with lemon vinaigrette or a bowl of homemade tomato soup to complement the sandwich’s fresh tomato flavor.
Pairing the sandwich with a cold, crisp iced tea or a lightly sparkling lemonade enhances its refreshing qualities, especially on warm days.
For entertaining, serve mini BLT sliders on a platter with toothpicks, paired with assorted dipping sauces like garlic aioli or spicy mustard.
Whether you’re craving a quick solo lunch or planning a casual gathering, this BLT adapts easily and remains satisfyingly delicious.
Storage Tips to Keep Freshness
Because this BLT is best enjoyed fresh, it’s ideal to assemble it just before serving.
If you need to prep ingredients in advance, store cooked bacon wrapped in paper towels inside an airtight container in the refrigerator for up to 3 days.
Keep your shredded lettuce and sliced tomatoes separate and chilled in sealed containers to maintain crispness and prevent sogginess.
Mayonnaise should always be refrigerated and added right before eating to avoid soggy bread. If you have leftover sandwiches, wrap them tightly in parchment paper and refrigerate for up to 24 hours, though be aware the bread may soften and the lettuce lose some crunch.
For best results, re-toast the bread lightly before eating and add fresh lettuce or tomato slices as needed.
Frequently Asked Questions Answered
Q1: Can I use other types of bacon for this recipe?
Absolutely! While naturally cured thick-cut bacon is preferred for texture and flavor, you can substitute with thinner-cut bacon or turkey bacon. Just adjust cooking times to avoid burning or undercooking.
Q2: What’s the best bread choice for a BLT?
Bread with a sturdy crumb like shokupan, sourdough, or a rustic white loaf works best to hold the sandwich together and soak up the bacon fat without becoming soggy.
Q3: How can I make this BLT vegetarian?
Swap bacon for crispy tempeh or smoked eggplant slices, and use vegan mayonnaise for a plant-based alternative that still offers satisfying texture and flavor.
Q4: Is it okay to use store-bought mayonnaise?
Yes! Choose your favorite brand or homemade mayo depending on your taste preference. The mayonnaise acts as a flavorful binder and moisture enhancer, so it’s an important ingredient.
Q5: Can I prepare this sandwich ahead of time?
To maintain freshness, it’s best to assemble right before eating. If needed, prepare components separately and store in airtight containers, assembling shortly before serving.
This recipe is inspired by seriouseats and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.