Classic BLT with Perfectly Toasted Bread
A true American diner classic: crisp bacon, juicy tomatoes, crunchy lettuce, and a generous swipe of mayo on evenly toasted bread. This version focuses on the small details—tomato seasoning, bacon texture, and toast technique—for a BLT that tastes simple yet dialed-in.
The BLT is a lesson in restraint: three main ingredients, but each one has to pull its weight. When you season the tomatoes, cook the bacon to the right level of crisp, and toast the bread evenly, the sandwich becomes more than the sum of its parts. Consider this your reliable, classic method—plus a few smart, optional upgrades that stay true to the original.
Total Time
22 min
Prep Time
10 min
Cook Time
12 min
Servings
2
Ingredients
Bacon
- •8 slices thick-cut bacon
Bread
- •4 slices sturdy white sandwich bread or sourdough
- •1–2 tbsp unsalted butter, softened (for butter-toasting), or 1–2 tsp neutral oil
Tomatoes & Lettuce
- •1 large ripe tomato (beefsteak or vine-ripened), sliced 1/4-inch thick
- •2–4 crisp lettuce leaves (iceberg or romaine)
- •Kosher salt, to taste
- •Freshly ground black pepper, to taste
Spread
- •3–4 tbsp mayonnaise
- •1 tsp lemon juice (optional, for brighter mayo)
Optional classic add-ons
- •1–2 tsp Dijon mustard (optional)
- •1 small garlic clove, finely grated into mayo (optional)
Instructions
- 1
Cook the bacon: Place bacon in a cold skillet in a single layer. Set over medium heat and cook, turning occasionally, until deeply browned and crisp-chewy, 8–12 minutes depending on thickness. Drain on a paper towel–lined plate.
- 2
Season the tomatoes: Lay tomato slices on a plate and season both sides lightly with kosher salt and black pepper. Let sit 5 minutes; this pulls out a little juice and boosts flavor.
- 3
Make the spread: In a small bowl, stir mayonnaise with lemon juice (and Dijon or grated garlic if using). Taste and adjust—this should be mayo-forward, not overly tangy.
- 4
Toast the bread evenly: Lightly butter one side of each slice. Toast in a clean skillet over medium heat, buttered-side down, until golden brown, 2–4 minutes. Flip and toast the second side 1–2 minutes more. (Aim for crisp edges with a still-tender center.)
- 5
Assemble: Spread mayo on one side of each toast slice. Layer lettuce on one slice (this helps protect the bread), add tomato slices, then bacon. Top with the second slice of toast, mayo-side down.
- 6
Serve: Slice in half on the diagonal and serve immediately while the toast is crisp and the bacon is warm.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.