BLT Sandwiches
Thick-cut oven bacon, ripe salted tomatoes, crisp lettuce and a garlicky mayo on toasted bread. Simple, but every layer done right.
- Everyday Classics
- Oven
- Pork
- Lunch
- 30 min total
- Serves 4
Ingredients
Ingredients for servings
Enter a number of at least ½, in steps of ½.
Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 1 lb thick-cut bacon, about 12 slices
- 2 large ripe tomatoes, sliced 1/2 inch thick
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup mayonnaise, Duke's or your favorite
- 1 clove garlic, grated
- 1 tsp lemon juice
- 8 slices sourdough or white sandwich bread
- 8 leaves iceberg or green leaf lettuce
Steps
Step 1: Heat the oven to 400°F. Lay the bacon in a single layer on a foil-lined sheet pan.
Step 2: Bake 16 to 20 minutes, until browned and crispy. Drain on paper towels.
Step 3: Lay the tomato slices on a plate and sprinkle with salt and pepper. Let them sit 5 minutes.
Step 4: Stir the mayo, garlic and lemon juice together.
Step 5: Toast the bread.
Step 6: Spread garlic mayo on each slice of toast. Layer lettuce, tomato slices and 3 slices of bacon (broken in half to cover the bread evenly) on half the toast. Top with the rest.
Step 7: Cut in half and serve.
Swaps
- Add: Sliced avocado, a fried egg, or turkey to make it a club.
- Bread: Texas toast or a toasted sub roll.
- Bacon: Peppered bacon or maple bacon.
Tips
- Make it in late summer when local tomatoes are at their best. A pale winter tomato can’t save this sandwich.
- Oven bacon cooks flat and evenly, and there’s no grease splatter on the stove.
The story
HAM Cooking. Let’s fire it up.
The BLT is proof that you don’t need a lot of ingredients if every one of them is good. Three letters, one perfect sandwich. If your tomato is pale and mealy, though, the whole thing falls apart. No pressure, tomato.
A few little moves make a big difference. Baking bacon in the oven cooks every slice flat, even and crispy, without standing over a splattering skillet. Salting the tomato slices for a few minutes brings out their flavor, the same way you’d season any other ingredient. And a little garlic and lemon in the mayo gives it some punch.
Building it right matters too. Lettuce goes between the toast and the tomato so the juice doesn’t soak the bread. Break the bacon so it covers every inch, because nobody wants the bite with no bacon in it. That’s a lettuce and tomato sandwich, and nobody ordered that.
HAM out.
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