Some sandwiches try too hard. The BLT is not one of them. Bacon, lettuce, and tomato between two slices of toast – it’s proof that a handful of simple ingredients, treated well, can be greater than the sum of their parts.
The beauty of a BLT is in the details: crisp bacon, ripe summer tomatoes, cold crunchy lettuce, and just enough mayo to hold it all together. Get those right and you’ve got one of the most satisfying lunches around.
This is my go-to when tomatoes are at their peak and I want something quick, fresh, and deeply comforting. It takes minutes, but it always feels like a small celebration of good ingredients. There’s no shortcut for a great tomato, and this is the sandwich that shows one off best.
Prep: 5 mins Cook: 10 mins Serves: 2
Why You’ll Love This BLT Sandwich
- Ready in minutes – the perfect quick lunch or light dinner.
- Just a few ingredients that shine when they’re fresh and good quality.
- That irresistible crunch from crisp bacon, cold lettuce, and toasted bread.
- Endlessly adaptable to whatever you have on hand.
- A nostalgic classic that never, ever disappoints.
Ingredients
- 8 slices bacon – thick-cut for the best chew and crunch.
- 4 slices bread – white, sourdough, or whole wheat all work well.
- 1 large ripe tomato – in-season for the sweetest flavor.
- 4 leaves crisp lettuce – romaine or iceberg for maximum crunch.
- 3 tablespoons mayonnaise – the classic creamy binder.
- 1/4 teaspoon salt – to season the tomato slices.
- 1/4 teaspoon black pepper – freshly ground.
- 1 teaspoon butter – optional, for toasting the bread.
Instructions
- Lay the bacon in a cold skillet, then set it over medium heat. Starting cold helps the fat render slowly for even, crispy bacon.
- Cook the bacon for 8 to 10 minutes, turning occasionally, until deeply golden and crisp. Transfer to a paper-towel-lined plate to drain.
- Meanwhile, toast the bread until golden and crisp. A light spread of butter before toasting adds extra richness if you like.
- Slice the tomato into thick rounds and lay them on a plate. Sprinkle with salt and pepper and let them sit for a minute to draw out flavor.
- Spread a generous layer of mayonnaise on one side of each slice of toast, reaching all the way to the edges.
- Build each sandwich by layering lettuce first, then the seasoned tomato slices, then the crisp bacon on top of two of the toast slices.
- Placing the lettuce against the bread keeps the tomato juices from making the toast soggy – a small trick that makes a big difference.
- Top with the remaining toast slices, mayo side down, press gently, and slice each sandwich in half on the diagonal to serve.
Tips for the Best BLT Sandwich
- Use ripe, in-season tomatoes – they truly make or break this sandwich.
- Cook bacon from a cold pan for even rendering and maximum crisp.
- Toast the bread well so it stands up to the juicy filling.
- Layer lettuce against the bread to shield it from tomato moisture.
- Season the tomatoes with salt and pepper for the fullest flavor.
Variations & Substitutions
- Add avocado: A few slices turn a BLT into a creamy, dreamy BLAT.
- Spice it up: Mix a little sriracha or chipotle into the mayo for a kick.
- Turkey bacon: A lighter swap that still delivers plenty of crunch.
- Fried egg: Add one for a heartier, brunch-worthy version.
How to Store & Reheat
A BLT is really meant to be eaten right away, while the bacon is crisp and the toast is fresh. If you need to prep ahead, store the components separately – cooked bacon in the fridge for up to 4 days, sliced tomatoes and washed, dried lettuce in sealed containers – and assemble just before eating. Reheat the bacon in a skillet or a hot oven to restore its crunch, and always toast the bread fresh right before you build the sandwich.
What to Serve With It
A BLT loves a crunchy companion. Serve it with a handful of kettle chips, a crisp dill pickle, or a simple green salad for a light, satisfying lunch. On warmer days, a cup of chilled tomato soup or a scoop of tangy coleslaw rounds things out beautifully. And you can never go wrong with an ice-cold lemonade or a tall glass of iced tea alongside on a sunny afternoon.
Frequently Asked Questions
What’s the best bread for a BLT?
Sturdy bread that toasts well is ideal – sourdough, a good white sandwich loaf, or whole wheat all work. You want something crisp enough to hold up to the juicy tomato and mayo without falling apart.
How do I keep my BLT from getting soggy?
Toast the bread thoroughly and place the lettuce directly against the bread on both sides, sandwiching the tomato in the middle. The lettuce acts as a barrier, and eating it soon after assembling keeps everything crisp.
Can I make a BLT ahead for lunch?
It’s best fresh, but you can pack the components separately and assemble at lunchtime. Keep the bacon, tomato, lettuce, and toast apart until you’re ready to eat so nothing turns soggy in transit, and add the mayo just before assembling.
Simple, fresh, and endlessly satisfying – once you make a BLT with ripe tomatoes and crisp bacon, you’ll understand why this humble sandwich remains a timeless favorite.