BLTs

A BLT is a master class in the art of simplicity. Even the name—a direct, no-nonsense reflection of its main ingredients—couldn’t be more straightforward. Bacon, lettuce, tomato, mayo and two slices of bread are arranged just so. Every bite is texturally complex, beautifully flavored, and so juicy that a mixture of tomato pulp and mayo will, inevitably, leak out, mingling together in long streaks down your arm. It’s heaven.

But don’t let the simplicity of the sandwich fool you into throwing the B, the L and the T together haphazardly between too-thick slices of bread. There is an art to creating the perfect BLT, because every ingredient matters in this tangy, salty, refreshing balancing act. So, buckle up for this one: It’s time we let you in on all our favorite tricks and tips on how to make a BLT sandwich.

BLT Ingredients

JONATHAN MELENDEZ FOR TASTE OF HOME

• Bacon strips: I love thick-cut bacon as much as the next person, but unfortunately it’s not best for a BLT. Without a firm, direct grip on thick-cut bacon, it’s hard to cut through using just your teeth and you run the risk of pulling out the bacon with every bite. Go for regular bacon, and cook the bacon until it’s crispy.
• White bread: To all the fancy bread lovers out there: I promise, there is a time and a place for crusty sourdough, hearty ciabatta and thick focaccia, but a BLT sandwich is not it. You need the softness of white bread (especially when it comes to the crust) to sink your teeth into. This is a tall sandwich with lots of different textures in each bite. The last thing we want is for you to gnaw through artisan bread and cut up the roof of your mouth.
• Tomatoes: “BLT season” is a rule I live by. There’s no tomatoes quite like the ones grown in the summer sun, so I wait all year for hearty beefsteak and heirloom tomatoes to make their way to the farmers market. If you’re craving this sandwich in the off-season, use ruby red Roma tomatoes in a pinch, and stay away from tomatoes with a blush-pink hue.
• Salt and pepper: Season! Your! Tomatoes! Even the most delicious in-season, sun-ripened tomatoes benefit from a pinch of salt and a crack of pepper. The salt also pulls a bit of the water out for a more concentrated tomato flavor.
• Lettuce leaves: Often dismissed as a simple filler, crispy lettuce refreshes the flavor palate while adding a much-needed crunch. While you can shred the lettuce, I like to keep the lettuce leaf whole, mostly out of laziness. Iceberg, romaine or little gem lettuce is best for a BLT recipe.
• Mayonnaise: I know, why does a BLT come with so many rules? There are non-negotiables with this sandwich because we want you to have the downright best eating experience possible, but we’re happy to say that this does not apply to the mayonnaise. Use one of your favorite mayonnaise brands, or whip up homemade mayonnaise yourself!

Directions

Step 1: Cook the bacon

JONATHAN MELENDEZ FOR TASTE OF HOME

Heat a large skillet to medium. Lay the bacon strips in the hot pan, and cook the bacon until the strips are nice and crispy, three to four minutes per side.

Using tongs, remove the bacon to a paper towel-lined plate so the grease can drain. Set the plate aside so the bacon can cool slightly.

Editor’s Tip: Did you know you can bake bacon in the oven? It’s my preferred method!

Step 2: Assemble the BLTs

JONATHAN MELENDEZ FOR TASTE OF HOME

Spread the mayonnaise on one side of every slice of bread. Line the bacon and then the tomatoes on half the slices. Sprinkle the tomatoes with salt and pepper.

Top the tomatoes with the lettuce leaves. Place the other half of the bread slices, mayonnaise side down, on top of the lettuce leaves, making sandwiches. Serve the BLTs immediately.

Editor’s Tip: I prefer to cut my BLT sandwich to see the pretty cross section and to make eating easier.

JONATHAN MELENDEZ FOR TASTE OF HOME

BLT Variations

• Layer in cheese: Burrata, mozzarella, cheddar, Gruyere, goat cheese, feta, provolone, Swiss or even a layer of pimiento cheese spread would be excellent in this BLT sandwich recipe.
• Add avocados: Want to cut down, or cut out, the mayo? Avocado is a wholesome, food-forward replacement.
• Try a different sauce: Switch up the sauce however you like! Garlic aioli, copycat Chik-fil-A sauce, Dijon mustard, classic pesto, store-bought sandwich spread, bourbon bacon jam, or a spicy chili and tomato jam are excellent additions.
• Use fried green tomatoes: Add a little more crunch to this BLT recipe! Swap in panko-crusted fried green tomatoes for the fresh tomatoes.

How to Store BLTs

If you have any BLT sandwich leftovers, place them in an airtight container and store them in the fridge. I really recommend keeping them around for only one day. The bread and lettuce will become soggy as they sit and the BLT sandwich will lose its integrity.

BLT Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Is the bread toasted for a BLT?

Both toasted and untoasted bread are acceptable for a BLT recipe. If you choose to toast the bread, let it cool to room temperature before assembling so the bread doesn’t warm the mayo.

How do you layer a BLT sandwich?

We’ve found that the best way to layer a BLT sandwich recipe is as follows: bread, mayo, bacon, tomatoes, lettuce, mayo and bread. The mayo locks in the bacon and lettuce, and the friction from the crispy bacon and crunchy lettuce keeps the tomato slices in place for as long as possible. In the end, though, the BLT sandwich will always win. Your plate will be messy with fallen ingredients and drippings, but that’s just the sure sign of truly delicious sandwich.

What do you serve with a BLT?

Sides like pickles, potato chips, potato salad, french fries, pasta salad, fresh crudites, creamy coleslaw or broccoli slaw are all fabulous to pair with BLTs.