Classic BLT Sandwich
A classic BLT sandwich layers crisp bacon, juicy tomato, lettuce, and mayonnaise on toast for a quick American lunch.
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20 mintotal
Prep 10 min · Cook 10 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
No inactive time; assemble just before eating so the toast stays crisp against the tomato and lettuce.
Method
Cook the bacon in a pan over medium heat until crisp, then drain on paper towels.
Toast the bread slices until lightly crisp.
Season the tomato slices lightly with salt and black pepper.
Spread mayonnaise on the toasted bread, then layer lettuce, tomato, and crisp bacon.
Close the sandwiches, cut if desired, and serve immediately while the bacon is still crisp.
How to tell it's done
A good BLT should be crisp, juicy, creamy, and easy to bite through.
Getting it right
Tip
Dry the lettuce well before assembling so the toast stays crisp.
What to serve it with
Serve with chips, pickles, or a simple tomato soup.
Common mistakes
- The toast goes soggy before the sandwich reaches the table.
- Spread the mayonnaise on both slices, edge to edge. It seals the bread against the tomato, which is where nearly all the moisture comes from.
- The bacon is chewy rather than crisp.
- Start it in a cold pan over medium heat. Bacon dropped into a hot pan seizes and cooks unevenly, leaving soft fat between crisp patches.
Substitutions
- Bread — Use Sourdough Bread for a tangier, sturdier sandwich.
- Mayonnaise — Use less mayonnaise if you want a lighter sandwich; the classic BLT should still stay juicy.
Storing and reheating
Not a sandwich to keep. If you are making them ahead, cook the bacon and slice the tomato in advance, store them separately in the fridge, and assemble at the last minute — a built BLT is soft within twenty minutes.
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