5-ingredient classic BLT (Bacon, lettuce, and tomato sandwich)
"This is a sandwich that warrants no introduction—the name says it all. While I've had my fair share of sad, limp, and dry BLT's, this one is far from that. Frying the bacon in a pan just gives you more control and keeps them frying in all their glorious fat, but you can also bake them until crisp in the oven. I also prefer to toast my bread in a pan, buttered up on both sides, as it keeps the inside of the bread soft and gives a nice crunch to the outside. Be generous with the mayo (use Japanese Kewpie if you have it!) and don't skip seasoning the tomatoes—that makes a world of difference!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
frying pan, tongs, paper towels, plate, knife, cutting board
How-To Videos
Basic mayonnaise
How to cut tomatoes
Nutrition per serving
Step 1/3
- 8 slices bacon (thick-cut)
- frying pan
- tongs
- paper towels
- plate
Fry bacon on a large frying pan until crispy on both sides, approx. 10 min. Remove from heat and cool on paper towel-lined plate. Wipe the pan clean.
Step 2/3
- salted butter
- 4 slices sandwich bread
- 1 beefsteak tomato
- flaky sea salt
- pepper
- knife
- cutting board
Spread butter on each side of the bread slices. In the same frying pan, toast the bread on each side until golden brown. Cut tomato into thick slices and season with sea salt and pepper.
Step 3/3
- 3 tbsp mayonnaise
Swipe a generous amount of mayo on each bread slice. Add lettuce, two slices of seasoned tomato, and half the bacon. Top with another bread slice and cut crosswise into two triangular halves. Enjoy!
Enjoy your meal!
