BLT Classic Sandwich

There's something almost meditative about making a BLT on a weekday morning when you're not rushing. I was standing in my kitchen, sunlight streaming through the window, and I realized I was craving that specific combination of textures—the snap of bacon, the cool crunch of lettuce, that soft give of a perfectly ripe tomato. It's the kind of sandwich that doesn't need apologies or elaborate techniques, just good ingredients treated with a little care. This is the version I've made countless times, the one that feels like home.

I made these for my neighbors one summer afternoon when they'd helped us move boxes into our new place. We sat on the porch, and watching them bite through that first layer of toasted bread was like seeing the sandwich through fresh eyes—suddenly it wasn't just lunch, it was something they'd remember. That's when I stopped taking the BLT for granted.

Ingredients

• Bread: Four slices of white or whole wheat sandwich bread form your foundation—toasting is non-negotiable, it keeps everything from getting soggy.
• Bacon: Six slices is the right amount for two generous sandwiches; cook it until it's properly crispy or you'll lose half its charm.
• Lettuce: Four large leaves of romaine or iceberg, whatever looks freshest at the market—crisp lettuce is the difference between good and forgettable.
• Tomato: One large, ripe tomato sliced into thick rounds; a pale tomato will betray you, so wait for the season or choose carefully.
• Mayonnaise: Two tablespoons total, enough to coat without drowning—this is the glue that holds it all together.
• Black pepper: Fresh ground if you have it, just a whisper on the tomato to wake everything up.

Instructions

Cook the bacon until it sings:

Heat your skillet over medium and lay the bacon strips in without crowding them. You'll hear them start to pop and curl after a minute or two—that's when you know it's happening. Cook about four to five minutes per side, until it's deep brown and crispy enough to snap cleanly, then lay it on paper towels to drain.

Toast the bread to golden:

Whether you use a toaster or a skillet, you want each slice colored and crunchy on both sides. This step saves the sandwich from becoming a sad, soggy pile in five minutes.

Spread the mayonnaise like you mean it:

Use about half a tablespoon per slice, spreading it evenly so every bite has a touch of it. Spread it on one side of each slice—this creates a barrier between the bread and the wet ingredients.

Layer with intention:

Place lettuce on two of the toasted slices first, then arrange tomato slices on top. The order matters because lettuce closest to the bread stays crispest.

Season and add the bacon:

Grind a little black pepper over the tomatoes if you like, then lay three crispy bacon slices on each sandwich. The heat from the toast will warm the bacon just slightly, which is exactly right.

Close it up and serve:

Top with the remaining bread slices, mayonnaise side down, then cut each sandwich diagonally. Cut it while it's still warm so the bread doesn't crack.

Save

My dad used to make these when we were kids, and he always cut his diagonally while mine went straight down the middle. I asked him once why it mattered, and he said the corners tasted different. I was skeptical until I started doing it his way and noticed I was right—there's something about how the ingredients hit at different angles that changes the experience.

The Tomato Question

I learned the hard way that the quality of your tomato determines whether this sandwich is memorable or just okay. A summer tomato from a farmer's market or your own garden is incomparable—warm from the sun, juice running down your wrists as you slice it. If it's the wrong season, I'd rather wait or use a really good canned tomato than a pale, hard supermarket one that tastes like nothing. The BLT deserves that respect.

Bacon Timing and Crispness

There's a narrow window between perfectly crispy and burnt, and I've landed on both sides of it. Medium heat is your friend here—rushing it on high heat gets you charred edges and soft middles, while low heat just renders the fat without building that shatter. I watch for the color to shift from pink to deep brown and listen for the sizzle to quiet down slightly; that's my cue to start checking if it's ready.

Building and Serving

Assembly matters more than you'd think, and speed matters too—once you've built it, eat it right away or the toast will soften from the lettuce moisture. I've heard people swear by putting a leaf of lettuce directly against the bread as a moisture barrier, and honestly, it works if you're planning to eat it slowly. The diagonal cut isn't just tradition; it actually changes how the sandwich holds together and how easily you can pick it up.

• Cut it while warm and the bread won't shatter or crack at the edges.
• If you're making these for other people, assemble them just before serving and have everything prepped beforehand.
• Serve immediately with cold pickles or chips to echo that salty, crunchy theme.

Save

The BLT is proof that you don't need complicated techniques or a long ingredient list to make something that feels like love on a plate. Make it when you want something simple that tastes like it matters.

Recipe FAQs

→ What type of bacon works best for this sandwich?

Thick-cut bacon is ideal for a crispy texture, but regular sliced bacon also works well when cooked properly.

→ Can I use different types of bread?

Yes, white or whole wheat sandwich bread are great choices; toasting enhances flavor and crunch.

→ How do I keep the sandwich from becoming soggy?

Toasting the bread and layering the ingredients properly, especially spreading mayonnaise directly on the bread, helps prevent sogginess.

→ Are there suggested additions to enhance flavor?

Adding sliced avocado or a dash of hot sauce can bring extra richness and a spicy kick.

→ What are good side options to serve with the sandwich?

Pickles or potato chips make classic sides that complement the sandwich’s flavors well.