American
Classic BLT Sandwich
A focused bacon, lettuce, and tomato sandwich with oven-crisp bacon, salted ripe tomatoes, chilled romaine, mayonnaise, and toast sturdy enough to stay crisp through every bite.
2 servings · 15 minutes prep · 20 minutes cook
Ingredients
Bacon and Tomato
- 8 thick-cut slices bacon, about 1 ounce (28 g) per slice
- 1 large ripe beefsteak tomato, cut into 1/3-inch (8 mm) slices
- 1/4 teaspoon Diamond Crystal kosher salt
- 1/8 teaspoon freshly ground black pepper
Sandwiches
- 4 slices firm white sandwich bread
- 3 tablespoons mayonnaise
- 4 crisp inner romaine leaves, washed and thoroughly dried
Directions
Crisp the Bacon
- Heat the oven to 400°F (205°C). Arrange the bacon in one layer on a wire rack set over a baking sheet. Bake for 15 to 18 minutes until evenly browned and crisp, rotating the pan once.
- Transfer the bacon to paper towels and let it drain for 2 minutes. Break each strip only as needed to fit the bread without thick overlaps.
Season the Tomato and Toast
- Lay the tomato slices on paper towels. Season both sides with the salt and pepper, rest for 8 minutes, then blot the surfaces without pressing.
- After the bacon leaves the oven, switch the oven to broil. Arrange the bread on a clean baking sheet and broil for 30 to 60 seconds per side, watching continuously, until light golden and firm at the surface but not brittle. Cool for 1 minute so steam does not loosen the mayonnaise.
Assemble
- Spread the mayonnaise over one face of every toast slice. On two slices, layer the completely dry romaine, tomato, and bacon so each reaches the corners.
- Close the sandwiches, press only enough to settle the layers, and cut diagonally with a serrated knife. Serve before the toasted bread softens.
Allergen and Product Check
- Allergen note: contains wheat from bread and egg from mayonnaise. Verify bread, bacon, and mayonnaise labels and control cross-contact.
