BLT Crispy Bacon Lettuce Tomato

The smell of bacon frying on a Sunday morning pulls everyone into the kitchen faster than any alarm clock I have ever known. I started making BLTs as a quick lunch during college when time and money were both in short supply but comfort was in high demand. Something about that combination of hot crispy salty cool and creamy still hits the spot every single time. My roommate used to joke that our apartment smelled like a diner whenever I fired up the cast iron skillet.

Last summer I made these for my dad after he spent hours helping me move into a new apartment. He took one bite closed his eyes and said this was exactly what his own father used to make him after fishing trips. Food really does carry memories like that sometimes tucked between layers of lettuce and tomato.

Ingredients

• 4 slices sandwich bread: White bread gives you that classic diner feel but whole wheat adds a nice nutty flavor and holds up better if your tomatoes are extra juicy
• 6 slices bacon: Thick cut bacon stays crispler longer but regular bacon cooks faster and gets that perfect shatter when you bite into it
• 4 large lettuce leaves: Romaine adds a satisfying crunch while iceberg brings more water content for cooling down the hot bacon
• 1 large ripe tomato: Room temperature tomatoes have more flavor than cold ones straight from the fridge
• 2 tablespoons mayonnaise: Real mayo makes a difference here and spreading it on both slices of bread keeps everything together

Instructions

Crisp the bacon:

Lay bacon in a cold skillet then turn the heat to medium. This lets the fat render slowly so each slice cooks evenly and curls up just right without burning. Drain on paper towels and keep warm.

Toast your bread:

Get your bread golden and crispy because soft bread turns into a soggy mess the moment those juicy tomatoes hit it. Let it cool slightly before spreading mayo or you will melt right through the toast.

Spread the mayo:

Go generous with the mayonnaise on every slice. It is the glue that holds this whole beautiful mess together.

Build the foundation:

Start with lettuce on the bottom slice to create a waterproof barrier for the bread. This tiny trick changed my sandwich game forever.

Add the tomatoes:

Layer tomato slices in a single overlapping pattern so every bite gets that fresh burst of flavor. A little freshly ground pepper here wakes everything up.

Layer the bacon:

Arrange those crispy strips across the tomatoes breaking them to fit if needed. Three slices per sandwich feels just right without overwhelming everything else.

Close it up:

Top with the second slice mayo side down and press gently but firmly. Let it sit for one minute before cutting so everything settles.

Serve immediately:

Cut diagonally because sandwiches just taste better that way. Serve while the bacon is still warm and the toast still has its crunch.

Save

These sandwiches have saved more rainy weekends and busy weeknights than I can count. Sometimes the simplest food really is the most satisfying especially when someone else makes it for you.

Making It Your Own

I have discovered that avocado slices add this creaminess that makes the sandwich feel almost fancy. A few arugula leaves instead of lettuce brings a peppery bite that cuts through the rich bacon perfectly. Even just switching to sourdough bread transforms the whole experience.

Timing Matters

The secret nobody talks about is eating these sandwiches right away. Toast loses its crunch lettuce wilts and bacon softens over time. That is why restaurant BLTs always hit different because everything comes together at the perfect moment.

Perfect Pairings

A cold glass of iced tea or lemonade cuts through the richness beautifully. Potato chips on the side add that extra salty crunch we all secretly want. Pickles provide the acid needed to balance all the fatty goodness.

• Coleslaw makes a refreshing side dish
• A cup of tomato soup turns this into a proper meal
• Fruit salad cleanses the palate afterward

Save

Hope this sandwich brings you as much simple joy as it has brought me over the years.

Recipe Q&A

→ What type of bread works best for a BLT?

Toasted white or whole wheat sandwich bread provides a sturdy base and crisp texture that complements the ingredients well.

→ How can I make the bacon extra crispy?

Cook the bacon in a preheated skillet over medium heat for 4–5 minutes per side, then drain on paper towels to remove excess fat and maintain crispiness.

→ Can I substitute any ingredients for dietary preferences?

Turkey bacon is a lighter alternative, while adding avocado can boost creaminess and flavor without altering the sandwich’s core profile.

→ What seasoning pairs well with this layered sandwich?

A sprinkle of freshly ground black pepper enhances the tomato’s freshness and ties together the savory notes.

→ Are there simple side dishes to serve alongside?

Pickles or potato chips are classic companions, adding crunchy contrast and complementary flavors to the sandwich.