BLT (Bacon, Lettuce, Tomato)
Crisp bacon, cool lettuce, and juicy tomato stack up between toasted bread for a satisfying lunch.
Dietary
Dairy free, Nut free
Allergens
Wheat, Eggs, Red meat
This diner-style sandwich layers smoky, crackling bacon with crunchy lettuce and ripe tomato slices, bound together with a swipe of mayonnaise on toasted bread. It comes together in under 30 minutes, making it a reliable choice for a quick lunch or light dinner. The key is cooking the bacon until fully crisp and using well-salted, ripe tomatoes for the best flavor.
Ingredients
- 12 slices bacon
- 8 slices white sandwich bread or sourdough
- 1/2 cup mayonnaise
- 2 large ripe tomatoes, sliced
- 8 leaves romaine or iceberg lettuce
- 1/2 teaspoon salt, plus more for seasoning tomatoes
- 1/4 teaspoon black pepper, plus more for seasoning tomatoes
Method
-
Lay the bacon slices in a cold 9-inch skillet in a single layer and cook over medium heat, turning occasionally, until crisp and browned, 8 to 10 minutes.
-
Transfer the bacon to a paper towel-lined plate to drain.
-
Toast the bread slices until golden and crisp, about 3 minutes.
-
Season the tomato slices with a pinch of salt and pepper on both sides.
-
Spread mayonnaise evenly on one side of each slice of toasted bread.
-
Layer 4 slices of bread with lettuce leaves, tomato slices, and 3 slices of bacon each, seasoning with the remaining salt and pepper.
-
Top each stack with the remaining bread slices, mayonnaise side down, and press gently to secure.
-
Slice each sandwich in half diagonally and serve immediately.
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BLT (Bacon, Lettuce, Tomato)
This diner-style sandwich layers smoky, crackling bacon with crunchy lettuce and ripe tomato slices, bound together with a swipe of mayonnaise on toasted bread. It comes together in under 30 minutes, making it a reliable choice for a quick lunch or light dinner. The key is cooking the bacon until fully crisp and using well-salted, ripe tomatoes for the best flavor.
20 min 4 servings 480 cal
Ingredients
- 12 slices bacon
- 8 slices white sandwich bread or sourdough
- 1/2 cup mayonnaise
- 2 large ripe tomatoes, sliced
- 8 leaves romaine or iceberg lettuce
- 1/2 teaspoon salt, plus more for seasoning tomatoes
- 1/4 teaspoon black pepper, plus more for seasoning tomatoes
Method
- 1
Lay the bacon slices in a cold 9-inch skillet in a single layer and cook over medium heat, turning occasionally, until crisp and browned, 8 to 10 minutes.
- 2
Transfer the bacon to a paper towel-lined plate to drain.
- 3
Toast the bread slices until golden and crisp, about 3 minutes.
- 4
Season the tomato slices with a pinch of salt and pepper on both sides.
- 5
Spread mayonnaise evenly on one side of each slice of toasted bread.
- 6
Layer 4 slices of bread with lettuce leaves, tomato slices, and 3 slices of bacon each, seasoning with the remaining salt and pepper.
- 7
Top each stack with the remaining bread slices, mayonnaise side down, and press gently to secure.
- 8
Slice each sandwich in half diagonally and serve immediately.
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