Classic BLT Sandwich
Crispy bacon, juicy tomato, and cool lettuce on mayo-slathered toast—the simplest great American sandwich. Cook bacon until crisp and hot; assemble just before eating so the toast stays crunchy.
🛒Ingredients
- 12 slices bacon
- 8 slices sandwich bread or sourdough, toasted
- 2 large ripe tomatoes, sliced 1/4-inch thick
- 8 leaves iceberg or butter lettuce
- 1/4 cup mayonnaise
- Kosher salt and freshly ground black pepper
🔧Kitchen Tools Needed
- Skillet
- Toaster
- Paper towels
📝Instructions
- 1
Cook bacon in a large skillet over medium heat until deeply crisp and hot, 8–12 minutes; drain on paper towels.
- 2
Toast bread. Spread mayo on each slice.
- 3
Layer lettuce, salted tomato slices, and bacon on 4 slices; top with remaining toast.
- 4
Slice diagonally and serve immediately while bacon is still warm.
- 5
Refrigerate leftover cooked bacon within 2 hours up to 4 days; re-crisp in a skillet before using.
🥗Nutrition Information
⚡Calories per serving: 480
🏷️Recipe Tags
❓Frequently Asked Questions
Thick-cut bacon?
Yes—add a few minutes cook time so it renders fully.
Soggy toast?
Pat tomatoes dry and assemble right before eating.
Air fryer bacon?
375°F for about 8–10 minutes, checking often.
Add avocado?
That’s a BLAT—delicious upgrade.
Food safety?
Cook bacon until crisp/hot; refrigerate leftovers within 2 hours.
