Classic BLT with Bacon

There's something about the smell of bacon hitting a hot skillet on a lazy afternoon that makes everything else stop. I was barely awake one Saturday when my roommate started cooking, and within minutes, the entire apartment smelled like a diner at breakfast rush. By the time she'd assembled that first BLT, I understood why this simple sandwich has been a kitchen staple for generations—it's not about complexity, it's about each ingredient shining exactly as it should.

I made this for my dad once when he came home exhausted from a long work week, and he ate it so quietly and completely that I knew I'd gotten something right. He just looked up and smiled—no big words, just that satisfied look that happens when food does exactly what it's supposed to do. That sandwich became his go-to request, and now whenever I make one, I remember that quiet moment in the kitchen.

Ingredients

• Bread: Four slices of white or whole wheat sandwich bread—toasted bread is non-negotiable here because it holds up to the juices without getting soggy, and it adds a subtle flavor that plain bread just can't match.
• Bacon: Six slices, cooked until crispy—this is where texture becomes everything, so don't rush it or settle for chewy bacon.
• Lettuce leaves: Four large romaine or iceberg leaves, crisp and cold—the coldness actually matters because it contrasts beautifully with the warm toast.
• Tomato: One large ripe tomato, sliced—this is the ingredient that can make or break a BLT, so choose one that actually smells like tomato.
• Mayonnaise: Two tablespoons total—it acts as a protective barrier between bread and juice, so spread it generously and deliberately on both slices.
• Black pepper: Freshly ground, to taste—a small shake is all you need, but it rounds out the flavor in a way you don't expect.

Instructions

Cook the bacon until it's golden and crispy:

Heat your skillet over medium heat and lay out the bacon strips—they should sizzle immediately when they hit the pan. Flip them halfway through, around the 4-5 minute mark on each side, until they're the color of old pennies and smell absolutely irresistible.

Toast the bread until it's warm and golden:

While the bacon's still draining, get your bread into the toaster or under the broiler—you want it golden brown and still slightly warm when you build the sandwich. This step is what keeps everything together and stops the whole thing from becoming a soggy mess.

Spread the mayo like you mean it:

Use about half a tablespoon on each slice and spread it all the way to the edges—this creates a moisture barrier that protects the bread from the tomato's juice. The mayo should be even and generous, not skimpy.

Build the base layer with lettuce:

Lay your lettuce leaves on the mayo-covered bread, using two leaves per sandwich so there's good coverage and crunch. The lettuce should touch the mayo but be ready to hold up the heavier layers above it.

Add the tomato and season:

Arrange your tomato slices on top of the lettuce in a single layer, then give everything a light grind of fresh black pepper. Don't overdo the pepper, just enough to taste it as you bite through.

Add the bacon while it's still warm:

Break the cooled bacon strips in half and layer three pieces on each sandwich—they should fan out slightly across the tomato. The slight warmth of the bacon should still be there, creating a nice temperature contrast.

Close and serve immediately:

Place the second slice of bread mayo-side down on top of each sandwich, press gently, then cut diagonally in half. Serve right away while the toast is still warm and the lettuce is still crisp.

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I once brought a carefully constructed BLT to a picnic where everyone else had brought potato salad and cookies, and someone actually asked if they could have a bite. One bite turned into a request for the recipe, which felt ridiculous but also kind of nice—this sandwich has a way of reminding people what they've been missing.

The Bacon Matters More Than You Think

There's a spectrum of bacon doneness, and somewhere between limp and burnt is the exact crispiness that makes this sandwich work. I've learned that the best bacon has a slight shatter when you bite it, then melts into salt and smoke on your tongue. It's worth cooking it slower over medium heat rather than cranking the heat and rushing—patience here actually pays off in flavor and texture.

Choosing Your Bread

The bread you choose changes the entire vibe of this sandwich, and both white and whole wheat have their moments. White bread gives you that classic diner feel and soaks up flavors without fighting back, while whole wheat adds a subtle nuttiness and holds together a little better when things get juicy. Toast is non-negotiable regardless of which you choose—it's what makes the sandwich feel intentional instead of rushed.

Making It Your Own

This sandwich is a perfect canvas if you want to play around, and I've seen people turn it into something entirely their own by adding a single ingredient that just clicked. The foundation is strong enough to handle your creativity without falling apart. Here are the easiest ways to shift the flavor without losing what makes a BLT a BLT:

• Slice an avocado into thin pieces and layer it right on top of the tomato for creamy richness that feels luxurious.
• Drizzle a tiny bit of hot sauce across the mayonnaise if you want heat that builds quietly as you eat.
• Swap regular mayo for chipotle mayo or garlic mayo if you want depth without changing the structure at all.

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This sandwich doesn't need to be fancy or complicated to be exactly what you need when you need it. Sometimes the best meals are the ones that come together simply, taste delicious, and remind you why you loved cooking in the first place.

Recipe Questions & Answers

→ How do I get the bacon crispy?

Cook the bacon on medium heat in a skillet for 4-5 minutes per side until golden and crisp. Drain on paper towels to remove excess fat.

→ Can I use different types of bread?

Yes, white or whole wheat sandwich bread can be toasted to add crunch and complement the layers.

→ What lettuce works best for this sandwich?

Romaine or iceberg lettuce leaves provide a crisp, refreshing texture that balances the richness of the bacon.

→ Is there a way to add more flavor?

Try adding sliced avocado or a dash of hot sauce for extra taste and creaminess.

→ How should the sandwich be assembled?

Spread mayonnaise on toasted bread slices, then layer lettuce, tomato, and crispy bacon before topping with the remaining bread.