Classic BLT Sandwich

The History Behind This Recipe

The BLT — bacon, lettuce, and tomato — is the most democratic sandwich in America: three ingredients, zero fuss, perfect every time. It rose to popularity in the mid-20th century when bacon became a packaged convenience and tomatoes were in season. The real art is in the assembly: crisp bacon, ripe tomato, sturdy bread, and just enough mayo to bind it all together.

Ingredients (2 sandwiches)

• 8 slices bacon
• 4 slices good white or sourdough bread, toasted
• 1 large ripe tomato, sliced
• 3–4 lettuce leaves (romaine or iceberg)
• 2 tbsp mayonnaise
• Salt and black pepper

Instructions

1. Cook the bacon in a skillet over medium heat until crisp, 6–8 minutes, turning once. Drain on paper towels.
2. Toast the bread until golden, then spread each slice with mayonnaise.
3. Layer the bacon on two slices, then add tomato slices sprinkled with salt and pepper.
4. Top with lettuce, close the sandwiches, and cut on the diagonal.
5. Serve immediately — a BLT waits for no one.

Tips & Variations

• Season the tomatoes with salt and pepper — it's the single biggest flavor upgrade.
• Cook the bacon low and slow for even crispness, and save the drippings for cooking.
• Toast the bread well; it needs to hold up against juicy tomatoes.