Classic BLT Sandwich

The BLT takes its name from bacon, lettuce, and tomato, a simple American sandwich that rose with lunch counters and better year-round produce. Thick-cut bacon, ripe tomatoes, and crisp iceberg lettuce stack on toasted white bread with mayonnaise.

Serves 4

Estimate for one serving

• 520 cal
• 18.5g protein
• 32g carbs
• 36g fat
• 3.2g fiber

Every recipe here is free to read.

Ingredients

• 12 oz thick-cut bacon
• 8 slices white sandwich bread
• 2 medium ripe tomatoes
• 8 iceberg lettuce leaves
• 1/4 cup mayonnaise
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1Preheat oven to 400°F (200°C).
2. 2Line a rimmed baking sheet with aluminum foil and place a wire rack on top.
3. 3Arrange the thick-cut bacon in a single layer on the rack.
4. 4Bake bacon for 18–22 minutes until crispy, flipping halfway if needed. Drain on paper towels.
5. 5While bacon cooks, wash and slice the medium tomatoes into ¼-inch thick rounds (total).
6. 6Season tomato slices lightly with kosher salt and black pepper.
7. 7Wash and dry the iceberg lettuce leaves; tear larger ones in half if needed to fit bread.
8. 8Toast the white sandwich bread until golden brown.
9. 9Spread 1–mayonnaise evenly on one side of each toasted bread slice.
10. 10Assemble each sandwich: start with a mayo-spread slice, layer 2–lettuce leaves, 2 tomato slices, 3 strips of crispy bacon, then top with second mayo-spread bread slice.
11. 11Cut each sandwich in half diagonally if desired and serve immediately.