Classic BLT Sandwich

The first time I made a BLT for my dad, I accidentally burnt the bacon because I was too busy trying to slice the tomatoes perfectly. He ate it anyway, crunching through the charred pieces with a smile, and told me the love was in the attempt. Now I know that perfect bacon comes from patience and medium heat, not rushing to impress anyone.

My college roommate and I used to make these at 2am after studying, standing in the tiny kitchen with just the stove light on. We had this unspoken rule that whoever cooked bacon got first dibs on the slightly burnt pieces. Those late night sandwiches taste better than anything from a restaurant.

Ingredients

• Bread: White bread gives you that nostalgic crunch, but whole wheat adds a nutty flavor that holds up beautifully against the bacon
• Bacon: Thick cut bacon stays crispy longer and gives you that satisfying chew in every bite
• Lettuce: Iceberg lettuce provides the classic crunch while romaine adds a slightly bitter balance to all that richness
• Tomato: A perfectly ripe tomato that yields slightly when you squeeze it will release just the right amount of juice
• Mayonnaise: Real mayo creates a creamy barrier that keeps the bread from getting soggy too fast

Instructions

Crisp the bacon perfectly:

Lay bacon slices in a cold skillet and turn heat to medium, letting them slowly render their fat until golden brown and crispy, about 4 to 5 minutes per side

Toast your bread:

Get your bread golden brown in the toaster or under the broiler, watching closely so it does not burn

Spread the love:

Spread mayonnaise generously on one side of each slice while the bread is still warm so it melts into the toast

Build your foundation:

Place two or three crisp lettuce leaves on the mayo covered slices to create a protective layer for the bread

Add the tomatoes:

Arrange tomato slices over the lettuce and grind fresh black pepper right on top for a little bite

Layer the bacon:

Place three slices of crispy bacon over the tomatoes on each sandwich, letting them hang over the edges a bit

Complete the sandwich:

Top with the remaining bread slices, mayo side down, and press gently to help everything settle together

Serve it up:

Cut each sandwich diagonally and serve immediately while the bacon is still warm and the bread is at its crispest

Save

These sandwiches became a Sunday tradition at our house, served alongside a steaming bowl of tomato soup. Even my kids who claim to hate tomatoes started eating them after watching us enjoy our BLT ritual week after week.

Choosing The Right Bacon

I have learned through many failed attempts that thick cut applewood smoked bacon gives the best results for this sandwich. The smoke flavor pairs perfectly with the fresh vegetables and the thickness ensures each bite has substantial meaty texture.

The Tomato Trick

My grandmother taught me to sprinkle a pinch of salt on sliced tomatoes and let them sit for 5 minutes before adding to sandwiches. This draws out excess water and concentrates the tomato flavor so you get all the taste without the soggy mess.

Make It Your Own

While a classic BLT is perfect on its own, I have discovered some variations that might become your new favorites. A few simple additions can transform this sandwich into something entirely new while keeping the soul of the original intact.

• Try adding two slices of sharp cheddar cheese for an extra layer of savory richness
• Avocado slices add creaminess that balances the salty bacon beautifully
• A handful of alfalfa sprouts brings fresh crunch and a peppery finish

Save

Sometimes the simplest recipes are the ones that stay with you longest, reminding us that good food does not need to be complicated to be unforgettable.

Recipe FAQs

→ What type of bread works best?

White or whole wheat sandwich bread are traditional choices. The key is using sturdy bread that can hold the ingredients without getting soggy. Sourdough or Texas toast also work wonderfully for added flavor and structure.

→ How do I keep the sandwich from getting soggy?

Toast the bread until golden brown and create a barrier by spreading mayonnaise to the edges. Also, pat your tomatoes dry with paper towels before layering, and assemble just before serving.

→ What lettuce variety is best?

Romaine offers excellent crunch and holds up well, while iceberg provides that classic crisp texture. Both work beautifully—choose based on your preference for flavor intensity and texture.

→ Can I make this ahead of time?

For best results, assemble just before serving. However, you can cook the bacon and wash lettuce ahead. Store components separately and assemble within a few hours to maintain optimal texture and freshness.

→ What are some popular variations?

Add avocado for a BLAT, swap turkey bacon for a lighter option, or add a fried egg for a hearty breakfast version. Some enjoy adding sprouts, using different condiments, or grilling the assembled sandwich.