BLT Sandwich · Classic
Classic BLT Sandwich
Oven-baked bacon cooks flat and evenly with no splatter, and a pinch of salt on the tomatoes wakes them up. Toast, mayo and crisp lettuce finish the best simple sandwich of summer.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Serves
- 2 · 2 sandwiches
- Level
- Easy
Ingredients
- 8 slices bacon
- 4 slices bread, white, wheat or sourdough
- 2 tbsp mayonnaise
- 1 large tomatoes, ripe, sliced 1/4 inch thick
- 1 pinch kosher salt
- black pepper, to taste
- 4 romaine lettuce leaves, or iceberg, washed and dried
Steps
- Line a sheet pan with foil or parchment and lay the bacon on it in a single layer.
- Put the pan in a cold oven, then set it to 400°F (200°C). Starting cold helps the bacon cook flat.
- Bake until the bacon is browned and crisp.
- Move the bacon to a paper-towel-lined plate to drain.
- Toast the bread until golden.
- Lay the tomato slices on a plate and sprinkle with salt and pepper.
- Spread mayonnaise on one side of each slice of toast.
- Layer lettuce, tomato and 4 strips of bacon on 2 of the slices, then top with the remaining toast, mayo side down.
- Cut each sandwich in half and serve right away.
Tip: Thick-cut bacon needs a few more minutes; check it from 15 minutes on.
Tip: Let the bacon grease cool and harden on the foil, then fold it up and throw it away. Never pour it down the drain.
Storage: Best eaten right away. Leftover cooked bacon keeps 4 days in the fridge.
Estimated nutrition per serving: 710 calories · protein 22 g · carbohydrates 34 g · fiber 4 g · sugars 7 g · fat 54 g (saturated 16 g) · sodium 1,280 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 6 of 6 ingredients.