Classic BLT Sandwich

Standing at the kitchen counter on a lazy Sunday afternoon, I watched my dad assemble what he claimed was the perfect BLT. He had this theory about the bread being toasted just right, crisp enough to hold everything together but not so hard it would scrape the roof of your mouth.

My college roommate used to make these at 2 AM after studying, the smell of frying bacon wafting through our tiny apartment. We would sit on the floor eating them, tomato juice running down our wrists, feeling like we had discovered something magical.

Ingredients

• Bread: White or whole wheat slices that toast up golden and sturdy enough to hold all those layers
• Bacon: Six slices because you want that smoky goodness in every single bite
• Lettuce: Romaine adds the perfect crisp or iceberg for that classic crunch and coolness
• Tomato: One large ripe tomato sliced thick because nothing beats that burst of summer sweetness
• Mayonnaise: Two tablespoons to spread creamy richness across the bread

Instructions

Cook the bacon:

Lay the slices in a cold skillet then turn on medium heat, letting them sizzle slowly until perfectly crisp and drain on paper towels

Toast your bread:

Get those slices golden brown so they can stand up to the juicy tomato without getting soggy

Spread the mayo:

Coat one side of each toast with a generous layer of mayonnaise right to the edges

Build your foundation:

Layer the lettuce leaves on two slices creating a crisp bed for the rest

Add the tomatoes:

Arrange those beautiful ripe slices on top of the lettuce and add a grind of black pepper if you like

Layer on the bacon:

Place three hot crispy slices on each sandwich so every bite gets that smoky crunch

Complete the sandwich:

Top with the remaining bread mayo side down and press gently

Serve it up:

Cut each sandwich in half on the diagonal and eat right away while everything is at its perfect temperature

Save

There was this diner near my first apartment that made BLTs so good you could smell the bacon from down the block. I eventually learned their secret was simply not rushing the process and letting each component shine on its own.

Getting the Bacon Just Right

I have found that starting bacon in a cold skillet gives you more control and prevents that splattering mess that happens when you drop it into hot fat. Take your time and listen to the sizzle.

Choosing Your Tomato

A perfectly ripe tomato should feel heavy for its size and give just slightly when you press it. During winter when tomatoes are disappointing I have been known to use a little extra mayo to compensate.

Serving Suggestions

Serve with a handful of potato chips on the plate for that classic diner feel and maybe a few pickle slices on the side. A cold glass of iced tea completes the experience perfectly.

• Wrap the sandwich in parchment paper if you need to take it on the go
• Try it with a fried egg on top for a breakfast version
• Cutting it on the diagonal really does make it taste better

Save

Sometimes the simplest recipes are the ones that stick with us longest, carrying memories of quiet kitchens and satisfied appetites.

Recipe FAQs

→ What type of bread works best?

White or whole wheat sandwich bread toasted until golden provides ideal structure. Sourdough adds tang while maintaining necessary crunch.

→ How do I keep the sandwich from getting soggy?

Toast bread thoroughly and spread mayonnaise to the edges creating a seal. Layer lettuce against both bread slices to protect from tomato moisture.

→ Can I prepare components ahead?

Cook bacon and store refrigerated up to three days. Keep tomatoes sliced separately. Assemble just before serving to maintain texture.

→ What makes the bacon perfectly crispy?

Start bacon in cold skillet over medium heat, flipping once. Drain immediately on paper towels to remove excess grease while preserving crunch.

→ Are there variations for dietary preferences?

Turkey bacon or plant-based alternatives work well. Use gluten-free bread if needed. Avocado adds creaminess while reducing mayonnaise quantity.