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A perfectly crafted BLT sandwich is the ultimate fast comfort meal for any busy lunch or casual dinner. Crisp smoky bacon, juicy ripe tomato, crunchy fresh lettuce, and soft golden toasted bread come together with creamy mayonnaise for a classic you will want to make again and again. This BLT recipe reminds me of summer picnics and last minute weekday lunches when nothing else quite satisfies.
I first made this BLT for a lazy Saturday lunch and my friends begged for seconds. Now it is my go to for a quick flavor-packed meal.
Ingredients
- Bacon: brings crisp smoky flavor look for strips with a balanced fat to meat ratio and avoid thick cut to keep texture light
- Tomato: adds juicy freshness use ripe but firm tomatoes for the best slices and rely on the tomato to add a natural sweetness
- Kosher salt and black pepper: deepen flavor even a light sprinkle brings out the tomato’s best
- White sandwich bread: creates a soft buttery base the fresher the loaf the better for clean toasting
- Mayonnaise: brings creaminess choose a high quality or homemade mayo for more richness
- Romaine lettuce: gives crunch and keeps the sandwich from getting soggy choose the crispest outer leaves
Step-by-Step Instructions
- Cook the Bacon:
- Cook three slices of bacon on the stovetop in a skillet over medium heat flipping often so every side crisps evenly and all fat has rendered out. The bacon should be golden and completely crunchy. Transfer to a plate lined with paper towels to drain off any excess fat.
- Prepare and Season the Tomato:
- Use a sharp serrated knife to slice one small tomato crosswise into slices about one third inch thick. Arrange the slices on a double layer of paper towels so extra moisture is soaked up. Sprinkle lightly with kosher salt and fresh ground black pepper. Let the tomatoes sit as you toast the bread so flavors can bloom.
- Toast the Bread:
- Toast two slices of hearty white sandwich bread in a toaster or under the broiler until just golden and crisp but still tender inside. This step is key for structure and warmth.
- Assemble the BLT:
- Spread about one tablespoon of mayonnaise on each toasted slice of bread all the way to the edges. Lay a romaine lettuce leaf on one slice folding or tearing if needed to fit the bread’s surface. Arrange the tomato slices in a single even layer on top of the lettuce. Place the cooked bacon across the tomato breaking as needed so every bite gets each component. Top with the second slice of bread mayonnaise side facing in.
- Finish and Serve:
- Press the sandwich gently to hold it together and use a serrated knife to slice it cleanly in half. Serve right away while the bacon is still warm and the bread is crisp.
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My favorite part of this BLT is always the first crunchy bite when the bacon’s smoky flavor hits you along with cool tomato juice and creamy mayo. My kids like to call it the best hand held lunch ever and we always fight over the last bite.
Storage Tips
If you cook extra bacon store it in an airtight container in the fridge for up to a week. Slice and salt your tomatoes only right before serving as they can get watery over time. Assembled BLTs are best eaten fresh but you can pack them for lunch by blotting tomatoes well and wrapping the sandwich in parchment.
Ingredient Substitutions
Swap iceberg or green leaf lettuce if romaine is not on hand for nearly as much crunch. Use whole wheat or oat sandwich bread for a heartier flavor. For extra richness try a swipe of avocado instead of mayo or add a slice of cheddar cheese for a BLT variation.
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Serving Suggestions
Pair your BLT with kettle chips or a pickle spear for a diner style lunch. Serve with a side salad if you want to keep it light and fresh. For breakfast try adding a fried egg for a breakfast BLT sandwich.
A Brief BLT History
The BLT is a classic American sandwich that appeared in the early 1900s when bacon lettuce and tomato became popular salad ingredients. Putting them between bread with mayonnaise made for a quick satisfying meal. Some say its roots go back to the Victorian era’s tea sandwiches. Today almost everyone has their own beloved twist.
Recipe FAQs
- → How do I get bacon evenly crispy without burnt edges?
Cook bacon in a single layer either on the stove or in the oven, turning as needed, to ensure even crisping. Drain on paper towels to remove excess fat.
- → What’s the best tomato variety for a BLT?
Use ripe, firm tomatoes such as beefsteak or heirloom varieties. Slice thickly and season lightly with salt and pepper for extra flavor.
- → Should I toast the bread for a BLT?
Yes, lightly toasting the bread adds structure and prevents sogginess from the mayonnaise and tomato slices.
- → Can I prepare bacon ahead of time?
Cook the bacon up to a week ahead and refrigerate. Let it come to room temperature before assembling for optimal texture and flavor.
- → What’s the ideal lettuce for this sandwich?
Crisp romaine lettuce works well, offering both crunch and freshness. Fold the leaf to fit the bread for even coverage.
- → How do I keep the sandwich from getting soggy?
Layer tomato slices on paper towels before assembly to absorb moisture, and toast the bread to form a good barrier.