The simple BLT (bacon, lettuce, and tomato) sandwich shouldn’t be pooh-poohed as too simple to be worthy of much cooking thought.
Fresh summer produce and locally raised bacon can make the BLT an extraordinary sandwich. I often add all sorts of other veggies to my BLTs. Cucumbers, red onion, arugula, are all worthy additions. Sometimes I add pickled jalapeños or sweet pickles to give the sandwich a little zing.
I also really like to serve my BLT’s with dill pickle spears. Read more about making great BLTs in Building a Better BLT.
- 3 to 4 slices of bacon
- 1 medium tomato
- A few pieces of washed leaf or Romaine lettuce
- 1 tsp mayo
- 2 slices Italian or French bread
- 1 tbsp butter
- Black pepper to taste
- Bake the bacon on parchment on a jelly roll pan in a 400℉ oven for around 20 minutes, give or take depending on how you like your bacon done. Remove the bacon from the oven and drain on a paper towel.
- Slice the bread and place in a medium hot skillet with some melted butter. Toast the bread until it is golden brown on both sides. Remove the toast from the skillet. Wash the lettuce and slice the tomato. Lightly coat both sides of the toast with a little mayo.
- Place the lettuce and tomato slices on the toast and give that layer a good crack of black pepper. Place the bacon on top and cover with the second piece of toast.
- Slice in half and serve.