Classic BLT sandwich (Printer-Friendly)

Crispy bacon, fresh lettuce, tomato, and mayo layered on toasted bread for a satisfying bite.

# What You Need:

→ Bread

01 - 4 slices white or whole wheat sandwich bread

→ Bacon

02 - 6 slices bacon

→ Produce

03 - 4 large romaine or iceberg lettuce leaves
04 - 1 large ripe tomato, sliced

→ Condiments

05 - 2 tablespoons mayonnaise

→ Optional

06 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Preheat a skillet over medium heat and cook bacon slices until crispy, approximately 4 to 5 minutes per side. Drain excess fat on paper towels.
02 - Toast the bread slices until they achieve a golden brown color.
03 - Spread 1 tablespoon of mayonnaise evenly on one side of each toasted bread slice.
04 - Place lettuce leaves evenly over two of the bread slices with mayonnaise.
05 - Arrange sliced tomatoes atop the lettuce and season with freshly ground black pepper as desired.
06 - Distribute 3 slices of crispy bacon over the tomato layers on each sandwich.
07 - Cover with the remaining bread slices, mayonnaise side down.
08 - Cut each sandwich in half and serve immediately to preserve freshness and texture.

# Helpful Hints:

01 -
  • The contrast between crispy bacon and tender tomato is genuinely addictive, especially when the bread still holds its warmth from toasting.
  • It comes together in twenty minutes flat, making it perfect for those mornings when you want something homemade but don't have time to fuss.
02 -
  • Wet ingredients will destroy your bread if you don't dry everything thoroughly, and the mayo-as-barrier trick is genuinely the secret that changes everything.
  • Room temperature tomato tastes like nothing; a tomato that's been sitting in the sun or on a warm counter tastes like actual tomato and makes the whole sandwich worth making.
03 -
  • The order of assembly matters more than you'd think—bread first, then mayo, then lettuce acts as a protective layer before the wet tomato hits, preventing a soggy disaster.
  • Bacon cooked to the point where it shatters when you bend it will stay crispy even inside the warm sandwich, while undercooked bacon just gets chewy and loses its whole identity.
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