Classic BLT Sandwich

The smell of bacon hitting a hot skillet at 11pm on a Tuesday is one of those small rebellions that makes adulthood worth it. I stumbled on this fact during a particularly exhausting week when cooking dinner felt like climbing Everest. Something about the sizzle, the curling edges, the way the whole kitchen starts smelling like comfort food made everything feel manageable again. That night I threw together the most basic BLT imaginable, and honestly, it changed how I think about simple cooking.

My college roommate used to make these every Sunday during finals week, calling them brain food. She was probably just justifying bacon consumption, but honestly, it worked. We'd sit cross legged on the kitchen floor, crunching through sandwiches while frantically flipping through textbooks. Those afternoons taught me that sometimes the best fuel isnt the most nutritious option, but the one that actually makes you happy enough to keep going.

Ingredients

• 4 slices sandwich bread: White bread holds up better to all those juicy tomatoes, but whole wheat adds a nice nutty flavor that balances the salty bacon
• 6 slices bacon: Thick cut gives you that substantial chew, while regular slices get extra crispy, either way just make sure it is cooked until it snaps when you bend it
• 4 large lettuce leaves: Romaine adds crunch and structure, iceberg brings that cool watery crunch, sometimes I use both for maximum texture
• 1 large ripe tomato: Look for tomatoes that give slightly when you press them, and slice them thick because thin slices just disappear between all those other flavors
• 2 tablespoons mayonnaise: Real mayo only, the good stuff, spread it thin on both pieces of bread so every bite has that creamy tang

Instructions

Cook your bacon to perfect crispiness:

Lay those strips in a cold skillet and turn the heat to medium, letting them sizzle slowly while you prep everything else, flipping when they curl up at the edges, and drain them on paper towels when they are done

Get your bread golden and ready:

Toast your slices until they are lightly browned, still soft enough to bite through easily but sturdy enough to hold everything together

Spread that creamy foundation:

Spread about a tablespoon of mayo on one side of each slice, going all the way to the edges so every single bite gets some

Build your layers:

Start with lettuce on two slices, then pile on those tomato slices, add pepper if you want, and lay three pieces of bacon across each sandwich

Close it up and serve:

Top with the remaining bread slices, mayo side down, cut each sandwich diagonally, and eat immediately while everything is still warm and crunchy

Save

These became my go to lunch during my first real job, eaten hunched over my keyboard while pretending to be productive. There was something almost meditative about that first crunch through bacon and tomato, a tiny moment of pleasure in the middle of stressful work days. Sometimes simple food is the best reminder to slow down, even if just for five minutes.

Making It Your Own

The beauty of a BLT is how forgiving it is to experimentation. I have added avocado slices, swapped in turkey bacon, even used arugula when I was feeling fancy. Each variation works because the basic formula, salty crisp juicy creamy, is so solid to begin with.

Serving Suggestions

A side of potato chips feels almost mandatory here, preferably ones that are slightly crushed so you can scoop up any fallen tomato bits. A pickle spear cuts through all that richness, and honestly, a cold beer or iced tea makes it feel like a proper meal.

Storage And Timing

These really do not wait, so plan to eat them right after assembling. If you are making them for a picnic or lunch, pack the components separately and build on site. The difference between a fresh BLT and one that has been sitting for an hour is basically night and day.

• Cook your bacon ahead of time and reheat it in the oven for 5 minutes if you want to save time
• Keep your tomato slices between paper towels until the very last second
• Never, ever assemble these more than 10 minutes before eating

Save

Some recipes are complicated, but this one is just three ingredients doing exactly what they do best together. Sometimes that is more than enough.

Recipe Questions & Answers

→ What type of bread works best for a BLT?

White or whole wheat sandwich bread both work excellently. Toast the slices until golden brown to prevent sogginess and provide structural support for the hearty fillings.

→ How do I keep the sandwich from getting soggy?

Toast the bread thoroughly and spread mayonnaise to the edges creating a barrier. Pat tomatoes dry with paper towels before layering and assemble just before serving.

→ Can I make substitutions for dietary preferences?

Turkey bacon replaces pork bacon for a lighter option. Use dairy-free mayonnaise for egg allergies. Gluten-free bread works well for wheat sensitivity while maintaining texture.

→ What's the best way to cook bacon for BLTs?

Cook in a skillet over medium heat for 4–5 minutes per side until evenly crispy. Drain on paper towels to remove excess grease before layering into the sandwich.

→ What sides pair well with this sandwich?

Classic pairings include potato chips, pickles, or coleslaw. For a lighter meal, serve with a simple green salad or fresh fruit. The sandwich works beautifully with tomato soup too.

→ How long does this sandwich stay fresh?

Best enjoyed immediately after assembly while the bread remains crispy and bacon stays crunchy. If packing for lunch, keep components separate and combine just before eating.