Classic BLT Sandwich

The sizzle of bacon hitting a hot skillet will wake up anyone in the house. I used to make BLTs on Sunday afternoons during college when my roommate and I were too broke for takeout but desperate for something that felt like a treat. The trick I learned back then was to let the bacon get really crispy, because that texture contrast is what makes the sandwich memorable.

My dad always insisted on spreading mayonnaise on both slices of bread, calling it the insurance policy against dryness. I thought he was being extra until I tried making them his way and realized he was absolutely right. Now I cannot make a BLT without hearing his voice in the kitchen explaining why the little details matter most.

Ingredients

• Bread: Choose something sturdy enough to hold up to all those layers without falling apart
• Bacon: Thick cut works best here because it stays crispy longer and adds that perfect smoky flavor
• Lettuce: Romaine gives you crunch while iceberg adds that classic diner texture
• Tomato: Look for ones that give slightly when you press them, they will be juicier and more flavorful
• Mayonnaise: Real mayonnaise is not negotiable here, it brings everything together
• Black pepper: Freshly ground makes a surprising difference if you take the extra second

Instructions

Crisp the bacon to perfection:

Cook bacon in a hot skillet until it reaches your ideal level of crispiness, then drain it on paper towels to remove excess grease

Toast your bread just right:

Get your bread golden brown so it stands up to the juicy tomato and mayonnaise without getting soggy

Spread the mayonnaise evenly:

Coat one side of each toast slice generously because every bite should have that creamy element

Build the foundation with lettuce:

Place lettuce leaves on two of the bread slices to create a barrier that protects the bread from moisture

Add the tomato slices:

Layer your tomato on top of the lettuce and add black pepper if you like that extra bite

Layer on the bacon:

Arrange three slices of crispy bacon over the tomatoes so you get some in every bite

Complete the sandwich:

Top everything with the remaining bread slices, mayonnaise side down, and press gently

Finish and serve:

Cut each sandwich in half diagonally and serve while the bacon is still warm and the toast is crisp

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These became my go to midnight study food, and even now, making one brings me back to those tiny kitchen moments when everything felt possible if you just had the right sandwich.

Making It Your Own

My friend Sarah started adding avocado slices to hers and I have to admit, the creaminess works beautifully with the crispy bacon. Sometimes I will add a few arugula leaves instead of regular lettuce when I want something with a little peppery kick.

The Perfect Bacon Technique

I used to burn my bacon constantly until someone told me to start it in a cold pan and let the heat come up gradually. The fat renders better and you end up with perfectly even cooking without those burnt edges I used to get every single time.

Serving Suggestions

A cold glass of lemonade or iced tea cuts through the richness perfectly. My grandmother always served hers with a small bowl of pickle chips on the side.

• Potato chips make the ideal crunchy companion
• A simple side salad balances out the meal
• These are best eaten right after assembly

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Sometimes the simplest recipes are the ones that stick with you longest. This sandwich has been there through move in days, breakup nights, and countless Sunday afternoons, always exactly what I needed it to be.

Recipe Questions & Answers

→ What type of bread works best for a BLT?

Thick-cut white or whole wheat bread holds up well against the moist ingredients. Sourdough adds tangy depth, while Texas toast offers extra structure. Toast until golden to prevent sogginess.

→ How do I keep my sandwich from getting soggy?

Toast your bread until golden brown and crisp. Spread mayonnaise to the edges creating a seal. Pat tomato slices dry with paper towels before layering, and assemble just before serving.

→ What lettuce variety should I use?

Romaine offers satisfying crunch and structural integrity. Iceberg provides classic crispiness and holds up beautifully. Butter lettuce adds delicate tenderness but may wilt faster.

→ Can I prepare components ahead of time?

Cook bacon up to 24 hours ahead and store in the refrigerator. Reheat in the oven for crispiness. Slice tomatoes and wash lettuce earlier, but assemble sandwiches right before eating for optimal texture.

→ What variations can I try?

Add sliced avocado for creaminess, swap turkey bacon for lighter fare, or include a fried egg for breakfast-style richness. Arugula offers peppery bite, while sprouts add fresh crunch and nutrition.