Perfect BLT Sandwich

If you ask me, a BLT sandwich is one of life’s simple pleasures.

This classic American sandwich brings together crispy bacon, fresh lettuce, and juicy tomatoes on toasted bread. A swipe of creamy mayonnaise adds just the right touch of richness that ties all the ingredients together.

It’s the kind of sandwich that reminds me of summer afternoons, when tomatoes are at their peak and a no-fuss lunch is exactly what you’re craving. The crunch of bacon paired with cool, crisp lettuce creates that perfect balance we all love.

It’s a tried-and-true combination that never gets old, making it an ideal choice for both quick lunches and casual dinners.

What Kind of Bacon Should I Use?

For a classic BLT, thick-cut bacon is definitely the way to go – it provides that perfect meaty bite that makes the sandwich so satisfying. Regular-cut bacon can work in a pinch, but it tends to get too crispy and can crumble when you bite into your sandwich. Look for naturally cured bacon from your butcher or grocery store, which typically has better flavor than heavily processed varieties. If you can find it, applewood or hickory-smoked bacon adds an extra layer of flavor, though any good quality bacon will make your sandwich shine. Just remember to cook it slowly over medium heat to prevent burning and to help render the fat evenly.

Options for Substitutions

While a BLT is pretty straightforward, you’ve got some room to play around with the ingredients:

• Bacon: The ‘B’ in BLT is pretty important, but you can switch up the type – turkey bacon works for a lighter option, and plant-based bacon alternatives can make this sandwich vegetarian. Just cook them until they’re nice and crispy.
• Bread: Any good quality bread works here – sourdough, whole wheat, or even a nice crusty roll. Just make sure it’s fresh and sturdy enough to hold up to the fillings. Toast it for extra crunch!
• Lettuce: While iceberg gives that classic crunch, you can swap in romaine, butter lettuce, or even arugula for a peppery kick. Just avoid softer lettuces like spring mix that might get soggy.
• Mayonnaise: Not a mayo fan? Try mashed avocado, hummus, or even a light spread of butter. Greek yogurt mixed with a bit of lemon juice works too for a tangy twist.
• Tomatoes: When tomatoes aren’t in season, try using roasted red peppers or sun-dried tomatoes. They’ll give you that nice sweet-tangy flavor you’re looking for.

Watch Out for These Mistakes While Cooking

The biggest mistake when making a BLT is using cold, fridge-stored tomatoes – instead, keep your tomatoes at room temperature to preserve their natural sweetness and flavor, and slice them just before assembling your sandwich. The second common error is not cooking the bacon properly – for the crispiest results, start with a cold pan and cook the bacon slowly over medium-low heat, which allows the fat to render evenly without burning. To prevent your sandwich from becoming a soggy disappointment, pat your lettuce completely dry after washing and layer your ingredients strategically: spread mayonnaise on both bread slices (this creates a moisture barrier), then place the lettuce next to the bread and the tomatoes between the lettuce and bacon. For the perfect finish, let your bacon cool on paper towels for about 2 minutes before assembling – this keeps it crispy and prevents it from steaming the other ingredients.

What to Serve With a BLT Sandwich?

A BLT is such a classic sandwich that pairs perfectly with all sorts of simple sides! The most natural companion is a handful of crispy potato chips or french fries – the salty crunch really complements the sandwich’s textures. For something lighter, I love serving my BLT with a dill pickle spear and some coleslaw, which adds a nice tangy contrast to the rich bacon and mayo. If you’re making this for lunch, consider adding a cup of tomato soup on the side (especially during cooler months) or a simple mixed green salad dressed with just olive oil and vinegar to keep things fresh and easy.

Storage Instructions

Prep Ahead: You can cook the bacon ahead of time and store it in the fridge for up to 2 days. Just wrap it in paper towels and keep it in an airtight container. This makes assembling your BLT super quick when you’re ready to eat!

Keep Components Separate: If you’re packing this sandwich for lunch, keep the components separate until you’re ready to eat. Store the lettuce and tomatoes in one container, the bacon in another, and spread the mayo on your bread just before assembling. This prevents the bread from getting soggy and keeps everything fresh.

Enjoy Fresh: BLT sandwiches are best eaten right after they’re made. If you absolutely need to make it ahead, wrap it tightly in wax paper or parchment paper and eat within 2-3 hours. Just keep in mind that the bread might get a bit soft and the lettuce might lose some crunch.

Preparation Time	10-15 minutes
Cooking Time	10-15 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 15-20 g
• Fat: 40-45 g
• Carbohydrates: 50-55 g

Ingredients

• 3 slices thick-cut bacon, naturally cured
• 2 pieces of quality sandwich bread, like shokupan
• 2 tablespoons mayonnaise (30ml, homemade or store-bought)
• 1 1/2 cups thinly shredded iceberg lettuce
• 4 thick slices of ripe tomato
• Coarse sea salt (e.g., fleur de sel or maldon)
• Fresh ground black pepper

Step 1: Cook the Bacon

Place a griddle or skillet over medium-low heat.

Add the bacon slices, and use a bacon press, a skillet, or a masonry trowel to keep the bacon flat while it cooks.

Cook until the bacon becomes lightly browned on the first side, approximately 5 minutes.

Flip the bacon, press it down again, and continue cooking until both sides are browned and the fat is fully rendered, about 3 more minutes.

Transfer the cooked bacon to a paper towel–lined plate to absorb excess grease and set aside.

Step 2: Toast the Bread

Using the same skillet or griddle, place the slices of bread into the rendered bacon fat over medium-low heat.

Toast the bread, swirling occasionally, until the first side is evenly browned.

Flip the bread and toast the second side until golden brown.

This step infuses the bread with delicious bacon flavor.

Step 3: Assemble the Sandwich with Lettuce and Tomato

Lay the toasted bread on a work surface.

Spread mayonnaise on the inner side of both bread slices.

Evenly divide and layer the lettuce over both slices of bread.

Place tomato slices on one piece of bread, sprinkling them generously with coarse salt and freshly ground pepper for added flavor.

Step 4: Add the Bacon and Close the Sandwich

Break the bacon slices in half.

On the bread with tomato slices, layer the bacon in two layers, each with 3 half slices.

Alternate the orientation of the bacon in each layer to enhance the sandwich’s structural stability.

Place the remaining bread on top to close the sandwich.

Step 5: Cut and Serve

Cut the sandwich in half diagonally for easy handling and presentation.

Serve immediately while the bread is crisp and the ingredients are fresh.

Enjoy your classic BLT sandwich!