Classic BLT with bacon

My uncle always said a proper BLT is judged by the sound it makes when you bite into it. He'd stand at the counter with his ear tilted toward the sandwich, listening for that perfect crunch of toast meeting crispy bacon. I used to think he was being ridiculous until I made one myself on a quiet Sunday morning and understood exactly what he meant. The sizzle of bacon hitting the pan, the smell filling the kitchen, the way the tomato juice soaks into the bread just enough—it's all part of something simple that somehow feels important.

I made this for my roommate once after she'd had a terrible week at work. She sat at the table, took one bite, and then just closed her eyes and nodded. No words, just that nod. Later she told me it was the first thing that day that didn't feel complicated. Sometimes that's all a sandwich needs to be—uncomplicated and exactly right.

Ingredients

• Bread: Go for something sturdy enough to hold up to mayo and tomato juice without turning to mush, but not so thick it overshadows everything else.
• Bacon: The backbone of the whole thing, and honestly, the reason most people make this sandwich in the first place.
• Lettuce: Romaine gives you that satisfying snap, iceberg is classic and cold, either way it's the crunch that counts.
• Tomato: A ripe one will change your life, a mealy one will ruin your lunch, so choose carefully.
• Mayonnaise: This is not the place to skimp or substitute, it's the glue that makes every bite cohesive and rich.
• Black Pepper: Just a little bite on the tomato wakes everything up without making a scene.

Instructions

Cook the Bacon:

Heat your skillet over medium and lay the bacon flat without overlapping. Let it sizzle and curl for about 4 to 5 minutes per side until it's deeply golden and crispy, then move it to paper towels to drain.

Toast the Bread:

You want it golden and firm, with just a little give in the center. Too dark and it's bitter, too light and it won't hold up.

Spread the Mayo:

Use a full tablespoon per slice and spread it all the way to the edges. This is your moisture barrier and your flavor foundation.

Layer the Lettuce:

Put it on the bottom slice so it cushions the tomato and keeps the bread from getting soggy too fast.

Add the Tomato:

Lay the slices flat and season them lightly with black pepper. Don't skip this, it makes the tomato taste more like itself.

Stack the Bacon:

Three slices per sandwich, arranged however they fit. Some people break them in half, some people let them hang over the edge.

Close and Slice:

Press the top slice down gently, cut it in half on the diagonal, and serve it right away while everything's still warm and crisp.

Pin it

The first time I made this for my nephew, he said it tasted like summer even though it was February. I think it's because everything in it is bright and clean, nothing heavy or muddled. He asked me to make it again the next weekend, and the weekend after that, and now it's just what we do when he comes over.

Choosing Your Bread

White bread is classic and soft, whole wheat adds a nutty backbone, sourdough brings tang. I've tried all of them and honestly, the best one is whichever you like eating on its own. If you wouldn't eat the bread plain, don't put bacon on it and expect magic.

When Tomatoes Matter Most

In winter, I've used tomatoes that tasted like wet cardboard and regretted every bite. If it's not tomato season, consider adding a thin smear of tomato jam or just skip them entirely and add avocado instead. A bad tomato is worse than no tomato, and that's something I learned the hard way.

Making It Your Own

Some people add avocado, some add a fried egg, some drizzle hot sauce or sprinkle everything bagel seasoning. I've seen people use arugula instead of lettuce, or swap the mayo for pesto. The bones of the sandwich stay the same, but there's room to play if you're in the mood.

• Try thick-cut bacon if you want something heartier and more substantial.
• Add a slice of sharp cheddar if you want it to feel more like a meal.
• Use a panini press to toast the whole sandwich together for a warm, melty version.

Pin it

This sandwich doesn't ask much of you, but it gives back plenty. Make it when you need something dependable, delicious, and done in twenty minutes.

Recipe FAQ

→ What type of bread works best for this sandwich?

White or whole wheat sandwich bread toasted until golden brown provides the ideal texture and flavor balance.

→ How can I make the bacon extra crispy?

Cook bacon over medium heat in a skillet for 4-5 minutes per side, then drain on paper towels to remove excess grease.

→ Are there suggested toppings to enhance the flavors?

Adding sliced avocado or a dash of hot sauce can boost the flavor profile, while pickles or potato chips make classic side choices.

→ Can I substitute turkey bacon in this sandwich?

Yes, turkey bacon can be used for a lighter alternative while maintaining a similar texture and taste.

→ How should I season the sandwich?

A light sprinkle of freshly ground black pepper on the tomato slices adds a subtle spice that complements the other ingredients.