A great BLT isn’t just about the ingredients; it’s about the assembly and the quality of the bread and bacon.
Ingredients
- 4-6 Slices of thick-cut bacon (smoked or honey-cured)
- 2 Slices of high-quality bread (Sourdough or Brioche works best)
- 2-3 Slices of a large, ripe tomato (like Beefsteak or Heirloom)
- 2 Leaves of fresh lettuce (Romaine or Butter lettuce for crunch)
- 1-2 tbsp Mayonnaise
- Optional: A pinch of salt and freshly cracked black pepper
Instructions
1. Cook the Bacon
For the best results, lay the bacon on a baking sheet and bake at 200°C for 15-20 minutes until crispy. This keeps the slices flat and evenly cooked. Drain on paper towels.
2. Prepare the Bread
Toast your bread slices until they are golden brown. While the bread is still warm, spread a generous layer of mayonnaise on one side of each slice. The mayo acts as a barrier to prevent the bread from getting soggy.
3. The Layering (Order Matters)
- Bottom Bread: Mayo side up.
- Lettuce: Place the lettuce first. This protects the bread from the tomato juices.
- Tomato: Lay the tomato slices on top of the lettuce. Season the tomatoes directly with a little salt and pepper—this is the secret to a flavorful BLT.
- Bacon: Pile the crispy bacon over the tomatoes.
- Top Bread: Mayo side down.
4. The Finish
Press down gently on the sandwich to “set” the layers, then slice diagonally using a serrated knife for a clean cut.
Variations to Try
- The California Style: Add thin slices of avocado and a squeeze of lime.
- The Spicy Kick: Mix a little Sriracha or chipotle paste into your mayonnaise.
- The Turkey Club: Add a layer of sliced roast turkey and an extra slice of toasted bread in the middle.
