Classic BLT Sandwich
This is the ultimate BLT sandwich recipe—simple, precise, and wildly satisfying. It features crispy naturally cured bacon, juicy summer tomatoes, fresh iceberg lettuce, and creamy mayo, all layered between perfectly toasted bread kissed with bacon drippings. It’s quick to make, full of texture and flavor, and a high-protein, fiber-rich option that doesn't compromise on taste.
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.
