BLT Classic with Bacon Lettuce

There's something about the smell of bacon hitting a hot skillet that makes everything else stop. I was rushing through a weekday morning when my partner called from the kitchen—that unmistakable sizzle and the promise of something simple but perfect waiting for me. The BLT isn't fancy or complicated, but it taught me that the best meals are often built on the smallest things done really well: crispy bacon that shatters between your teeth, tomato slices that still taste like summer, and bread toasted just enough to hold everything without falling apart.

I made these for my sister on a Saturday afternoon when she'd been helping me move boxes, and we sat on the kitchen counter eating them without plates because we were too hungry to be proper about it. She bit through that crispy bacon and said, "This is exactly what I needed right now," and I realized that sometimes the simplest sandwich holds all the comfort you're looking for. It became our thing after that—whenever she visited, she'd ask if we were having BLTs for lunch.

Ingredients

• Bread: Use good sandwich bread that can handle moisture without getting soggy—white or whole wheat both work, but avoid anything too soft or it'll compress into paste.
• Bacon: The star here, so don't skimp; thick-cut bacon stays crispier and has more flavor than thin strips.
• Lettuce: Romaine or iceberg works, but make sure it's crisp and dry before layering or the sandwich becomes a mess.
• Tomato: Pick one that's actually ripe and flavorful, not mealy; a pale winter tomato will let you down.
• Mayonnaise: Spread it on both slices of bread—it acts as a barrier against moisture and adds richness that holds the whole thing together.
• Black Pepper: A few cracks of fresh pepper over the tomato elevate this from basic to something people notice.

Instructions

Get the bacon going:

Heat your skillet to medium and lay the bacon strips flat without crowding them; let them render and crisp for about 4–5 minutes per side until they're the color of mahogany and bend without breaking. Pull them onto paper towels immediately—they'll continue to crisp as they cool.

Toast the bread properly:

Don't just pass it through a toaster; you want golden brown toast with a slight crunch that can stand up to the moisture coming. If your toaster is wimpy, finish the bread in a skillet with a tiny bit of butter for extra golden color.

Build with intention:

Spread mayo on both pieces of toast while they're still warm so it melts slightly and bonds to the bread. Layer the lettuce first on the bottom piece—it acts as a protective layer between the bread and the wet tomato.

Add tomato and season:

Slice your tomato thick enough that it doesn't fall apart, lay the slices on the lettuce, and crack fresh pepper over everything. This small gesture changes the whole flavor profile.

Bacon placement matters:

Layer three slices of bacon on each sandwich, slightly overlapping so each bite gets bacon. Set the top piece of toast mayo-side down to seal everything in.

Cut and serve immediately:

A diagonal slice looks nicer and the sandwich is best eaten right away while the toast is still warm and the bacon still has that snap to it.

Save

I learned the hard way that this sandwich deserves respect when I rushed through assembly one morning and used cold bacon I'd made the night before. My coworker took one bite and said, "This is kind of sad," and she was right. The next day I did it properly—hot bacon, warm toast, everything fresh—and she said, "Okay, NOW we're talking." That's when I understood that the BLT's simplicity is actually its demand: you have to pay attention, or it falls flat.

The Magic of Mayonnaise

Mayo gets dismissed as pedestrian, but it's actually the glue that holds this sandwich together—literally and flavor-wise. It creates a protective barrier so the bread doesn't absorb the tomato's moisture, and it adds a richness that makes everything taste more intentional. Some people use fancy aioli or special spreads, but there's honesty in good old-fashioned mayonnaise that feels right for this sandwich.

When Toast Matters Most

I've learned that the difference between an okay BLT and one you'll remember is mostly about the toast. You need it firm enough to handle the weight and moisture without turning to mush, but not so dark it tastes burnt. The warmth also keeps the bacon from getting chewy—cold toast against warm bacon is a texture mismatch that pulls the whole thing down. It sounds like a small detail, but it changes everything.

Making It Your Own

The beauty of a BLT is that it's simple enough to dress up without losing itself. Some people swear by adding a thin slice of avocado or a whisper of hot sauce for depth. Others prefer turkey bacon for something lighter. The sandwich can adapt and still taste like itself, which is the hallmark of something that works.

• Try adding a thin slice of ripe avocado between the bacon and tomato if you want something creamy and grounding.
• A dash of hot sauce or a spread of sriracha mayo brings unexpected heat that doesn't overpower the other flavors.
• Serve it alongside pickles or chips to round out the meal and give yourself something to balance the richness.

Save

A good BLT is proof that you don't need complexity to make something worth eating. It's quick, honest food that reminds you why you cook in the first place.

Recipe Questions & Answers

→ What type of bread works best for a BLT?

White or whole wheat sandwich bread toasted until golden brown creates the perfect base for layering ingredients.

→ How can I make the bacon extra crispy?

Cook bacon in a preheated skillet over medium heat for 4-5 minutes per side, draining on paper towels to remove excess fat.

→ Can I substitute any ingredients for dietary preferences?

Yes, turkey bacon can be used as a lighter alternative, and avocado adds creaminess and extra flavor.

→ What seasoning complements the BLT?

Freshly ground black pepper enhances the tomato's flavor, while optional hot sauce adds a spicy kick.

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

Classic pairings include pickles or potato chips for added crunch and balance.