Classic BLT Sandwich
A classic BLT brings crisp bacon, thick slices of ripe tomato, and crunchy iceberg lettuce together on lightly toasted white bread with mayonnaise. For this single-serving sandwich, start the bacon in a cold skillet and cook it until browned and crisp, using its color and texture rather than the clock as the final guide.
Layering the bacon below the tomato and the lettuce above it helps keep tomato juice off the toast. Cut the finished sandwich in two and stack the pieces slightly offset to show the layers.
Ingredients for a Classic BLT
- 3 slices bacon (45g)
- 2 slices soft white sandwich bread (60g)
- 1 tablespoon mayonnaise (15g), or to taste
- 1 ripe tomato, for 2–3 thick slices (about 90g)
- 2–3 crisp iceberg lettuce leaves (about 20g)
- A small pinch of fine salt, to taste
- A small pinch of black pepper, to taste
How to Make a Classic BLT
- Cook the bacon: Lay the slices in a single layer in a cold, heavy-bottomed skillet; cook in batches if they do not fit. No oil is needed. Set the skillet over medium heat and cook uncovered, turning as needed. Start checking after about 6 minutes. The bacon usually takes 8–12 minutes, but thickness and pan heat affect the timing. Transfer each slice to paper towels when its fat has rendered and its edges are browned and crisp, not blackened.
- Toast the bread: Toast the bread in a toaster or a clean skillet over medium heat until lightly golden, about 2–4 minutes. It should still be tender enough to bite through easily. Spread mayonnaise on one side of each slice.
- Season the tomato: Cut 2–3 thick slices that hold their shape. Season them lightly with salt and black pepper just before assembling.
- Layer the sandwich: Place the bacon on one mayonnaise-coated slice of toast, followed by the tomato and then the iceberg lettuce. Top with the second slice, mayonnaise-side down.
- Cut and serve: Cut the sandwich in two with a sharp knife, using steady pressure rather than pressing down on the filling. Stack the pieces slightly offset on a plate and serve immediately.
How to Keep a BLT from Getting Soggy
Use a modest layer of thick tomato slices and salt them only just before assembly; salting them early draws out more juice. The mayonnaise, bacon, and lettuce help limit the tomato’s contact with the bread, but they will not keep an assembled sandwich crisp indefinitely. Toast the bread and put the BLT together close to serving time.
Oven Bacon Option
When cooking several sandwiches, arrange the bacon on a foil- or parchment-lined rimmed sheet pan. Bake at 400°F (205°C) for about 18–20 minutes, rotating the pan halfway through without flipping the bacon. Check for browned, crisp edges; ovens and bacon thickness vary. Drain briefly on paper towels before assembling the sandwiches.
Serving and Make-Ahead Bacon
Serve the cut BLT with potato chips or pickles, if desired. The sandwich is best assembled fresh, but cooked bacon can be refrigerated in a covered container for up to 4 days. Gently re-crisp it if needed, then toast the bread and assemble just before serving.
Nutrition
Approximate nutrition per sandwich, cut into 2 pieces (about 230g): 520 calories, 23g protein, 31g fat, and 34g carbohydrates. Per 100g: approximately 225 calories, 10g protein, 14g fat, and 15g carbohydrates. Values vary with the bread, bacon, and mayonnaise used.
Equipment
- Heavy-bottomed skillet
- Toaster or clean skillet
- Paper towels
- Sharp knife
Ingredients
- 3 slices bacon (45g)
- 2 slices soft white sandwich bread (60g)
- 1 tablespoon mayonnaise (15g), or to taste
- 1 ripe tomato, for 2–3 thick slices (about 90g)
- 2–3 crisp iceberg lettuce leaves (about 20g)
- A small pinch of fine salt, to taste
- A small pinch of black pepper, to taste
Instructions
- Lay the bacon in a single layer in a cold, heavy-bottomed skillet. Cook in batches if needed; no oil is necessary.
- Set the skillet over medium heat and cook the bacon uncovered, turning as needed. Start checking after about 6 minutes; it usually takes 8–12 minutes.
- Transfer the bacon to paper towels when the fat has rendered and the edges are browned and crisp.
- Toast the bread in a toaster or clean skillet over medium heat until lightly golden, about 2–4 minutes.
- Spread mayonnaise on one side of each slice of toast.
- Cut the tomato into 2–3 thick slices and season lightly with salt and black pepper just before assembling.
- Layer the bacon, tomato, and lettuce on one slice of toast. Top with the second slice, mayonnaise-side down.
- Cut the sandwich in half with a sharp knife, using steady pressure. Stack the pieces slightly offset and serve immediately.
Tips
- Start bacon in a cold skillet and use its color and crisp texture to judge doneness.
- Salt the tomato just before assembling to limit excess juice.
- Use thick tomato slices that hold their shape.
- Toast the bread and assemble the sandwich close to serving time.
- Place the bacon beneath the tomato and the lettuce above it to help keep tomato juice off the toast.
Variations
- Oven Bacon BLT: For several sandwiches, bake bacon on a foil- or parchment-lined rimmed sheet pan at 400°F (205°C) for about 18–20 minutes, rotating the pan halfway through without flipping.