Classic BLT
Crisp bacon, juicy ripe tomato and cool lettuce stacked on toasted sourdough with plenty of mayo. The simple sandwich, done properly.
- Prep
- 5 min
- Cook
- 14 min
- Serves
- 2
- Per serve
- 560 kcal
Ingredients
Method
Lay half the bacon in a cold large skillet in a single layer, then turn the heat to medium. Cook, turning now and then, until crisp and deep golden, 8 to 9 minutes. Slice the tomato and dry the lettuce while it cooks.
Move the bacon to a plate lined with paper towels. Pour off all but a thin film of fat and cook the rest of the bacon the same way; it's quicker now the pan is hot.
While the second batch cooks, toast the bread in a toaster until golden and crisp.
Season the tomato slices with a pinch of salt and plenty of pepper.
Spread mayo generously over one side of each slice of toast. Layer lettuce, tomato and bacon (4 slices per sandwich) on two slices, top with the remaining toast, mayo side down, and cut in half on the diagonal.
Tips
- Salting the tomato is the small step that makes a BLT taste of summer. Use the ripest tomato you can find.
- Short on time? Microwave the bacon between paper towels on a plate for 4 to 6 minutes until crisp.
- Put the lettuce between the tomato and the bread so the toast stays crisp longer.
