BLT (Bacon, Lettuce, Tomato)

This is the BLT that makes you understand why this simple sandwich has achieved legendary status.

Crispy, smoky bacon, crisp fresh lettuce, and juicy ripe tomatoes, all layered between two slices of perfectly toasted bread with just the right amount of mayonnaise. It's a symphony of textures and flavors — salty, smoky bacon against sweet, acidic tomatoes, creamy mayo against crisp lettuce, all held together by that satisfying crunch of toasted bread.

What makes this version special is the attention to detail. The bacon is cooked until perfectly crispy (not burnt, not floppy). The tomatoes are ripe and seasoned with a touch of salt and pepper to bring out their natural sweetness. The lettuce is crisp and dry (soggy lettuce is the enemy of a good BLT). And the mayonnaise is spread all the way to the edges of the bread, creating a moisture barrier that keeps everything from getting soggy. This is the BLT that sets the standard.

🕒
Prep Time
10 mins

🔥
Cook Time
10 mins

🍽️
Servings
2 sandwiches

Why You Love This Recipe

Perfect Balance of Flavors and Textures
Salty, smoky bacon. Sweet, juicy tomatoes. Crisp, refreshing lettuce. Creamy mayonnaise. Toasted bread. Every bite has it all.

Quick & Satisfying
From start to finish, this sandwich comes together in about twenty minutes — perfect for a quick lunch or a light summer dinner.

Simple Ingredients, Incredible Results
There's no trick to a great BLT — just quality ingredients and a little care in how you put them together.

Endlessly Customizable
The classic BLT is perfect as-is, but you can also add avocado, a fried egg, or swap the bread for a bagel or croissant.

A Summer Classic
When tomatoes are at their peak in summer, there's nothing better than a BLT made with garden-fresh tomatoes.

Tools and Preparation

Essential Tools and Equipment

Large skillet or cast-iron pan
Baking sheet with wire rack (optional but recommended)
Toaster, toaster oven, or skillet
Paper towels
Sharp knife and cutting board
Butter knife or spreader

Importance of Each Tool

Cast-Iron Skillet or Heavy Pan
Holds heat evenly and gives you perfectly crispy bacon.

Wire Rack over Baking Sheet
Allows the bacon to cook evenly and drain at the same time, resulting in perfectly flat, crisp strips.

Toaster or Skillet
Toasts the bread — essential for adding texture, preventing sogginess, and giving that satisfying crunch.

Sharp Knife
For slicing tomatoes cleanly and evenly.

Ingredients

For the Sandwiches:

Thick-cut bacon — 8 to 10 slices (about 1 lb)
Your favorite bread (sourdough, white, whole wheat, or Texas toast) — 4 slices
Mayonnaise — 4 tablespoons (or more to taste)
Large ripe tomatoes — 2 (or 3 medium)
Crisp lettuce (romaine, iceberg, or butter lettuce) — 4 to 6 leaves
Kosher salt — for seasoning tomatoes
Black pepper — for seasoning tomatoes

Optional Additions:
Avocado, sliced
Fried egg
Cheese (American, cheddar, or Swiss)
Pickles on the side

Steps To Create Recipe

1. COOK THE BACON
Skillet method: Place the bacon in a cold large skillet (don't preheat — starting with a cold pan renders the fat more evenly). Cook over medium heat, turning occasionally, until the bacon is deeply golden and crispy, about 8 to 10 minutes. Transfer to paper towels or a wire rack to drain.
Oven method (my favorite): Preheat the oven to 400°F. Arrange the bacon in a single layer on a wire rack set over a baking sheet. Bake for 15 to 20 minutes, until the bacon is crispy and deeply browned. This method gives you perfectly flat, evenly cooked bacon.

2. TOAST THE BREAD
While the bacon cooks, toast your bread slices until golden brown and crisp. You want enough structure to hold the sandwich together without being so hard it cuts the roof of your mouth.

3. PREP THE TOMATOES
Slice the tomatoes into ¼-inch thick slices. Lay them on a paper towel for a minute to absorb excess moisture (this keeps the bread from getting soggy). Season both sides with a tiny pinch of salt and pepper.

4. PREP THE LETTUCE
Wash and thoroughly dry the lettuce leaves. Pat them dry with paper towels or use a salad spinner. Dry lettuce is essential — wet lettuce makes the bread soggy and dilutes the flavors.

5. SPREAD THE MAYONNAISE
Spread about 1 to 2 tablespoons of mayonnaise on each slice of toasted bread. Spread it all the way to the edges — this creates a moisture barrier that helps keep the bread from getting soggy.

6. ASSEMBLE THE SANDWICHES
On the bottom slices of bread, layer the lettuce first (this creates an additional barrier against moisture). Add the tomato slices, overlapping them slightly. Season the tomatoes with another tiny pinch of salt and pepper. Layer the crispy bacon on top. Add a few more lettuce leaves on top for extra crunch.

7. TOP AND CUT
Place the remaining bread slices on top, mayo side down. Press down gently to settle the sandwich. Cut in half diagonally with a sharp knife.

8. SERVE IMMEDIATELY
BLTs are best eaten right away while the bacon is still crispy and the bread is still toasted.

How to Serve

The BLT is a complete meal on its own, but it's even better with some classic sides. Serve it with a handful of potato chips, a dill pickle spear, and a glass of iced tea or lemonade for the ultimate casual lunch. For a lighter option, pair it with a simple green salad or fresh fruit.

For a summer gathering, set up a BLT bar with all the components — bacon, lettuce, tomato, bread, and mayonnaise — and let everyone build their own. Add avocado, fried eggs, or different cheeses as optional toppings.

Good Pairings: Potato chips, pickle spears, fresh fruit, coleslaw, a simple green salad, iced tea, lemonade, a cold beer, tomato soup.

Common Mistakes to Avoid

Floppy Bacon
The "C" in BLT stands for crispy. If your bacon isn't crisp, it won't have the right texture and the sandwich will feel flabby. Cook it until it's deeply browned and crisp.

Unripe Tomatoes
A BLT lives or dies by its tomatoes. Use ripe, in-season tomatoes — they should be fragrant, slightly soft to the touch, and deep red. If tomatoes aren't in season, consider using heirloom or cherry tomatoes for better flavor.

Soggy Lettuce
Wet lettuce makes the bread soggy and dilutes the flavors. Wash and thoroughly dry your lettuce before using.

Not Seasoning the Tomatoes
A tiny pinch of salt and pepper on the tomato slices brings out their natural sweetness and elevates the whole sandwich.

Soggy Bread
Toasting the bread and spreading mayonnaise to the edges creates moisture barriers that keep the bread from getting soggy. Don't skip these steps.

Overloading the Sandwich
A BLT should be substantial but manageable. Too many layers of bacon or tomato make the sandwich hard to eat and cause it to fall apart.

Not Spreading Mayo to the Edges
Mayonnaise acts as a moisture barrier. If you don't spread it to the edges, the bread can get soggy where the tomato touches it.

Storage & Reheating Instructions

Refrigerator: It's best not to store assembled BLTs — the bread will get soggy. Store the components separately in airtight containers for up to 2 days.

Bacon: Cooked bacon can be stored in the refrigerator for up to 5 days or frozen for up to 3 months. Reheat in a skillet or oven to crisp it up again.

Tomatoes: Store whole tomatoes at room temperature (not in the fridge) for the best flavor. Sliced tomatoes should be used within a day.

Lettuce: Store washed and dried lettuce in the refrigerator with a paper towel to absorb excess moisture. Use within 3 to 4 days.

Reheating (bacon): Reheat bacon in a skillet over medium heat for 1 to 2 minutes per side, or in the oven at 375°F for 5 to 7 minutes, until hot and crisp.

Meal Prep Tip: Cook a big batch of bacon on the weekend and store it in the refrigerator. Then you can assemble fresh BLTs in minutes any day of the week.

Frequently Asked Questions

Q: What's the best bread for a BLT?
A: Classic white bread, sourdough, Texas toast, and whole wheat are all excellent choices. The bread should be sturdy enough to hold the filling but not so dense that it overwhelms the sandwich.

Q: What type of lettuce is best?
A: Romaine, iceberg, and butter lettuce are all great choices. Romaine and iceberg are crisp and hold up well; butter lettuce is tender and more delicate.

Q: Can I use turkey bacon instead of regular bacon?
A: Yes, but it won't have the same rich, smoky flavor. If using turkey bacon, cook it until very crispy to get the best texture.

Q: How do I get perfectly crispy bacon?
A: Start with a cold pan (for the skillet method) and cook over medium heat, turning occasionally. The oven method on a wire rack is my favorite — it gives you perfectly flat, crisp bacon every time.

Q: Can I add avocado to a BLT?
A: Absolutely! Sliced avocado adds creaminess and richness that complements the bacon and tomato beautifully. This is sometimes called a BLAT.

Q: What's the best way to slice tomatoes for a BLT?
A: Use a serrated knife and slice the tomato from stem to blossom end (not across the equator). This gives you slices that are more stable and less likely to slide apart.

Q: Can I make this sandwich vegan?
A: Yes. Use plant-based bacon alternatives, vegan mayonnaise, and your favorite bread. Add avocado for extra richness.

Final Thoughts

The BLT is a masterpiece of simplicity — just five ingredients (bacon, lettuce, tomato, bread, and mayonnaise) that come together to create something truly greater than the sum of its parts. The key is using the best ingredients you can find and paying attention to the details: crisp bacon, ripe tomatoes, dry lettuce, toasted bread, and mayo spread to the edges.

This is the kind of sandwich that reminds you why simple food, done well, is the best food there is.