Classic BLT Sandwich

The smell of bacon frying on a Sunday morning used to pull me out of bed faster than any alarm clock ever could. My dad would be standing at the stove, spatula in hand, already assembling what he called the perfect Sunday lunch. Those BLTs were never fancy just good bread, crisp lettuce, and tomatoes from the garden but they felt like a celebration every single time.

Last summer I made these for my kids after a long day at the beach. Sand was still in their hair and everyone was starving but the minute those sandwiches hit the table, the whole room went quiet. My daughter looked up and said this was better than any restaurant meal and honestly, she was right.

Ingredients

• 4 slices white or whole wheat sandwich bread: Choose bread thats sturdy enough to hold everything together without getting soggy
• 6 slices bacon: Thick cut bacon gives you that perfect meaty crunch that makes this sandwich legendary
• 4 large lettuce leaves: Romaine adds great crunch while iceberg brings that cool refreshing contrast
• 1 large ripe tomato: Vine ripened tomatoes have the most flavor and hold their shape better when sliced
• 2 tablespoons mayonnaise: Real mayo creates the creamy bridge that ties all these textures together
• Freshly ground black pepper: A generous grinding over the tomatoes makes everything pop

Instructions

Cook the bacon until perfectly crisp:

Lay the bacon in a cold skillet and turn the heat to medium. Let it cook slowly until the fat renders and each slice turns golden brown and crispy, about 4 to 5 minutes per side. Transfer to paper towels to drain but dont pat off all that delicious grease.

Toast your bread just right:

Pop the bread slices in the toaster until theyre golden brown with a slight crunch. You want them sturdy enough to hold up against those juicy tomatoes but not so hard theyll scratch the roof of your mouth.

Spread the mayonnaise generously:

Spread a tablespoon of mayo on one side of each toasted slice while the bread is still warm. This helps the mayo melt into the bread creating a barrier that keeps everything crisp.

Build the foundation:

Place lettuce leaves on two of the bread slices, arranging them so they extend slightly beyond the edges. This gives you that satisfying crunch in every single bite.

Add the tomatoes:

Arrange the tomato slices over the lettuce in a single layer. Grind some fresh black pepper right over the tomatoes while theyre exposed this little step makes a huge difference.

Layer on the bacon:

Place three slices of crispy bacon across each sandwich, letting the pieces overlap slightly. The heat from the bacon will slightly wilt the lettuce underneath in the best way possible.

Complete the sandwich:

Top each sandwich with the remaining bread slices, mayo side down. Press down gently but firmly to help everything settle into place.

Slice and serve immediately:

Cut each sandwich diagonally with a sharp knife and serve right away while the bacon is still warm and the bread retains that perfect toast.

Save

My husband once made these for me when I was sick and somehow they tasted better than any BLT Id ever had. It was just the simple act of someone else making lunch with care that transformed a basic sandwich into something that felt like love.

Choosing The Right Bacon

Ive learned that thick cut bacon is worth every extra penny because it stays crispy instead of turning into a flimsy strip that flops around. The meatiness balances perfectly with the fresh vegetables and creates that restaurant quality texture that makes people ask what your secret is.

Bread Selection Secrets

Sourdough adds a wonderful tang that cuts through the rich mayo while still being substantial enough to handle all those layers. Just make sure whatever bread you choose is at least a day old because fresh bakery bread can turn to mush under all those juicy tomatoes.

Make It Your Own

The beauty of a BLT is how it welcomes personal touches and variations. I once added avocado slices and realized Id ruined myself forever because that creaminess took an already perfect sandwich to a completely different level.

• Try adding a few fresh basil leaves for an unexpected bright note
• A slice of sharp cheddar melts beautifully against warm bacon
• A light drizzle of balsamic glaze over the tomatoes creates something extraordinary

Save

Sometimes the simplest recipes end up being the ones we come back to again and again. This BLT has been my go to for decades because some things in life just work.

Recipe Help & Answers

→ What type of bread works best?

White or whole wheat sandwich bread provides ideal structure. Slightly sturdy slices prevent sogginess while maintaining the classic texture. Toasting adds essential crunch.

→ How do I keep the sandwich from getting soggy?

Toast bread until golden brown. Spread mayonnaise to the edges creating a moisture barrier. Pat tomatoes dry and add lettuce between tomatoes and bread to protect the slices.

→ Can I make this ahead of time?

Components can be prepped in advance: cook bacon, wash lettuce, slice tomatoes. Assemble just before serving to maintain the crispy bread texture and prevent sogginess.

→ What lettuce variety is traditional?

Romaine offers satisfying crunch, while iceberg provides the classic crisp texture and mild flavor. Both work beautifully for creating the traditional layered structure.

→ How many bacon slices per sandwich?

Three crispy slices deliver optimal flavor and texture balance. This amount provides enough salty pork presence without overwhelming the fresh vegetable components.

→ What are popular variations?

Add avocado for creaminess, swap turkey bacon for lighter options, or include cheese slices. Hot sauce or sriracha adds kick while pickles complement the richness perfectly.