The Perfect Classic BLT Sandwich

The BLT (bacon, lettuce and tomato) is proof that the simplest things are the best. It’s been an American lunch counter staple for nearly a century, and it’s at its absolute best in late summer, when tomatoes are ripe and juicy. The secrets: oven-baked bacon that stays flat and crispy, well-seasoned tomatoes, and bread toasted just right.

• Servings: 2 sandwiches
• Prep time: 5 minutes
• Cook time: 18 minutes
• Total time: about 25 minutes

Ingredients

• 8 slices thick-cut bacon
• 4 slices sandwich bread or sourdough
• 3 to 4 tablespoons mayonnaise
• 4 leaves iceberg or romaine lettuce
• 1 large ripe tomato, sliced 1/4 inch thick
• Salt and freshly ground black pepper

Instructions

1. Bake the bacon. Preheat the oven to 400°F (200°C). Lay the bacon on a foil-lined baking sheet and bake 15 to 18 minutes, until deep golden and crispy. Drain on paper towels.
2. Season the tomatoes. Sprinkle the tomato slices with salt and pepper and let them sit a few minutes. Pat off excess juice.
3. Toast the bread until golden and crisp on the outside but still soft inside.
4. Assemble. Spread mayonnaise on one side of each slice. Layer lettuce, tomato and 4 strips of bacon per sandwich, then close with the second slice.
5. Cut and serve. Slice diagonally and serve right away, with pickles and chips.

Tips

• Lettuce as a barrier: put the lettuce between the bread and the tomato so the bread doesn’t get soggy.
• Upgrade it: add sliced avocado for a BLAT, or a fried egg for breakfast.
• Weave the bacon: a little bacon lattice keeps every bite full of bacon and nothing slides out.

Leer esta receta en español: Sándwich BLT Clásico (Panceta, Lechuga y Tomate)

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