Classic BLT Sandwich (Printable Version)

Layer crispy bacon, fresh lettuce, and ripe tomato between toasted bread with creamy mayo.

# What You Need:

→ Bread

01 - 4 slices white or whole wheat sandwich bread

→ Bacon

02 - 6 slices bacon

→ Produce

03 - 4 large lettuce leaves (romaine or iceberg)
04 - 1 large ripe tomato, sliced

→ Condiments

05 - 2 tablespoons mayonnaise

→ Optional

06 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat a skillet over medium heat. Cook the bacon until crispy, about 4–5 minutes per side. Drain on paper towels.
02 - Toast the bread slices until golden brown.
03 - Spread 1 tablespoon of mayonnaise evenly on one side of each slice of toasted bread.
04 - Layer lettuce leaves on two slices of the bread.
05 - Place sliced tomatoes on top of the lettuce and season with black pepper, if desired.
06 - Add 3 slices of crispy bacon to each sandwich.
07 - Top with the remaining slices of bread, mayonnaise side down.
08 - Slice each sandwich in half and serve immediately.

# Expert Tips:

01 -
  • The satisfying crunch of crispy bacon against cool, crisp lettuce creates texture perfection in every bite
  • Takes just 20 minutes from start to finish but tastes like something from a proper diner
  • Customizable with endless variations while keeping the classic soul intact
02 -
  • Never assemble a BLT more than 5 minutes before eating. The bread will inevitably get soggy no matter what precautions you take.
  • Room temperature tomatoes release less juice than cold ones, keeping your sandwich pleasantly crisp rather than watery.
  • Patting your bacon with extra paper towels after draining removes that last bit of grease that can make bread limp.
03 -
  • Cooking bacon in the oven at 400 degrees for 15 minutes yields perfectly flat, evenly crisp strips with minimal effort and cleanup.
  • Sprinkle a tiny pinch of salt on your tomato slices before adding them, even if the bacon seems salty enough. It enhances the tomato's natural sweetness.
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