Perfect BLT Sandwich Recipe | Classic Bacon, Lettuce, and Tomato
The BLT sandwich is an American classic that proves simple ingredients, when done right, create something absolutely perfect. This iconic sandwich features crispy, smoky bacon, juicy ripe tomatoes, crisp lettuce, and creamy mayonnaise sandwiched between perfectly toasted bread. It's the kind of sandwich that needs no introduction - everyone knows it, everyone loves it, and it never goes out of style.
What makes the BLT so timeless? It's the brilliant combination of textures and flavors - the crunch of bacon and lettuce, the juicy burst of fresh tomato, the richness of mayo, and the satisfying crispness of toasted bread all working together in perfect harmony. It's comfort food that feels both indulgent and fresh at the same time. The BLT is proof that you don't need complicated ingredients or fancy techniques to create something genuinely delicious.
The beauty of the BLT lies in its simplicity, but that also means every component matters. The bacon must be perfectly crispy, the tomatoes must be ripe and flavorful, the lettuce must be fresh and crisp, the bread must be toasted just right, and the mayo must be spread generously. When all these elements come together, you get sandwich perfection that's greater than the sum of its parts.
This foolproof recipe will teach you how to make the ultimate BLT sandwich, including the secrets to perfectly crispy bacon, the best bread choices, proper assembly technique to prevent sogginess, and variations to keep this classic interesting. Whether you're making lunch for one or feeding a crowd, let's create the best BLT you've ever tasted!
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 1 sandwich (easily multiplied)
Difficulty: Easy
Cuisine: American
Diet: Can be made healthier with substitutions
Quick Lunch: Perfect for busy days!
Budget-Friendly: Yes
Ingredients
For One Classic BLT Sandwich:
4-6 slices bacon (depending on thickness and your preference)
2 slices bread (white, wheat, sourdough, or your choice)
2-3 tablespoons mayonnaise (use quality mayo - it makes a difference!)
2-3 large lettuce leaves (iceberg, romaine, or butter lettuce)
2-3 slices ripe tomato (about 1/4 to 1/3-inch thick)
Salt and freshly ground black pepper to taste
Optional: 1 slice cheese (cheddar, Swiss, or American)
Optional Upgrades:
Avocado slices (makes it a BLAT!)
Fried egg (breakfast BLT)
Fresh basil leaves
Garlic aioli instead of plain mayo
Sliced red onion
Crispy fried onions for extra crunch
How to Make the Perfect BLT Sandwich
Instructions:
Step 1: Cook the Bacon (The Most Important Step!)
Choose your cooking method: There are three excellent ways to cook bacon for BLTs - stovetop, oven, or microwave. Each has advantages. Stovetop gives you the most control and takes 10-12 minutes. Oven is hands-off and cooks many strips at once (15-20 minutes at 400°F). Microwave is fastest (4-6 minutes) but slightly less crispy.
Stovetop method (recommended for 1-2 sandwiches): Lay bacon strips in a single layer in a cold large skillet (don't preheat the pan - starting with cold helps render the fat evenly). Turn heat to medium. As the bacon begins to sizzle, separate any strips that are stuck together.
Cook slowly for maximum crispiness: Let the bacon cook for 8-10 minutes, flipping every 2-3 minutes for even cooking. Don't rush this by using high heat - slow and steady wins the race! The bacon should render its fat slowly, becoming golden brown and crispy without burning. You want it crispy enough to snap but not so hard it shatters.
Watch for the perfect doneness: The bacon is ready when it's golden brown, the fat is mostly rendered (you should see crispy edges), and it makes a satisfying crackling sound. It should look slightly darker than you think because it will continue to crisp as it cools.
Drain properly: Transfer cooked bacon to a plate lined with paper towels to drain excess grease. Pat the top with another paper towel to remove surface grease. Pro tip: Save that bacon fat in a jar! It's liquid gold for cooking eggs, sautéing vegetables, or making the best grilled cheese.
Keep warm (optional): If making multiple sandwiches, keep finished bacon warm in a 200°F oven while you prepare the other components.
Step 2: Prepare the Vegetables
Choose the right tomatoes: This is crucial! Use ripe, in-season tomatoes for the best flavor. Beefsteak, heirloom, or vine-ripened tomatoes work beautifully. The tomatoes should be red, firm but yielding to gentle pressure, and smell sweet and earthy. Avoid pale, hard, or mealy tomatoes - they'll ruin your BLT.
Slice tomatoes properly: Using a sharp serrated knife (tomato knife is ideal), cut the tomato into slices about 1/4 to 1/3-inch thick - thick enough to have substance but thin enough to bite through easily. You want 2-3 slices per sandwich. Remove the core end if it's tough.
Season the tomatoes: This small step makes a big difference! Lay the tomato slices on a plate and sprinkle both sides lightly with salt and freshly ground black pepper. Let them sit for 2-3 minutes while you prepare the other ingredients. The salt draws out flavor and excess moisture. Pro tip: Pat them gently with a paper towel right before assembling to remove excess liquid and prevent a soggy sandwich.
Prepare the lettuce: Wash lettuce leaves under cold water and dry them thoroughly - wet lettuce makes soggy sandwiches! Use a salad spinner or pat very dry with paper towels. Iceberg lettuce is traditional and provides the most crunch. Romaine adds more flavor and nutrition. Butter lettuce is tender and sweet. Choose based on your preference, but whatever you choose must be dry and crisp!
Step 3: Toast the Bread
Choose the right bread: The bread matters more than you think! White bread is classic and traditional. Sourdough adds tangy flavor and sturdy texture. Whole wheat is healthier and nutty. Texas toast is thick and substantial. Brioche is rich and buttery. Avoid bread that's too soft or thin - it needs to stand up to the fillings without getting soggy.
Toast to golden perfection: Place bread slices in a toaster or toaster oven and toast until golden brown and crispy. The toast should have some color and crunch but not be so dark it's burnt or bitter. Pro tip: For even better flavor, butter the bread lightly before toasting, or toast it in a skillet with butter for ultimate richness!
Cool slightly: Let the toast cool for 30 seconds to 1 minute before assembling. This prevents the mayo from melting and getting runny. You want warm toast, not hot toast.
Step 4: Assemble Your Perfect BLT
Set up your assembly station: Lay out both slices of toasted bread on a cutting board or plate. Have your mayo, cooked bacon, tomato slices, and lettuce ready to go.
Apply mayo generously: This is not the time to be stingy! Spread 1 to 1 1/2 tablespoons of mayonnaise on one side of each toast slice. Go all the way to the edges - this creates a moisture barrier that prevents the bread from getting soggy from the tomatoes. The mayo is essential for both flavor and structural integrity. Pro tip: Some people prefer mayo on both slices, others on just one. I recommend both for maximum flavor and protection!
Layer the lettuce first (bottom slice): On one mayo-coated slice (this will be the bottom), place 2-3 lettuce leaves. The lettuce acts as another barrier between the juicy tomato and the bread. This is the key to preventing sogginess! Press the lettuce down gently so it adheres to the mayo.
Add the tomato: Layer 2-3 seasoned tomato slices on top of the lettuce. If you have extra tomato juice on the plate, leave it behind - you only want the tomato slices, not excess liquid. Arrange them to cover the bread evenly.
Add the bacon: Layer 4-6 slices of crispy bacon on top of the tomatoes. Arrange them in a single layer, slightly overlapping if needed. You can lay them all in the same direction for neat slicing, or crisscross them for aesthetic appeal. Make sure the bacon covers most of the surface so every bite includes bacon!
Season if desired: Add an extra small pinch of salt and a grind of black pepper on top of the bacon if you want even more flavor.
Close the sandwich: Place the second mayo-coated slice of toast on top, mayo-side down. Press down very gently to compress the sandwich slightly and help everything stick together. Don't press too hard or you'll squeeze out the tomato juices!
Step 5: Cut and Serve
Let it rest (optional but helpful): Let the sandwich sit for 30 seconds to 1 minute before cutting. This allows everything to settle and makes cutting cleaner.
Cut properly: Using a sharp serrated knife, cut the sandwich diagonally from corner to corner, creating two triangular halves. Why diagonal? It's not just for looks - diagonal cuts expose more of the interior, make it easier to bite, and just somehow taste better! For extra-thick sandwiches, you can cut into quarters.
Secure if needed: For very tall or overstuffed BLTs, secure each half with a toothpick or small sandwich pick to keep everything together.
Serve immediately: BLT sandwiches are best eaten fresh while the bacon is still slightly warm, the toast is crispy, and the vegetables are cold and crunchy. Serve with potato chips, french fries, pickles, or a simple side salad.
Pro serving tip: Cut a few extra bacon strips into pieces and sprinkle on top of the sandwich for garnish and extra bacon in every bite!
Variation 2: BLAT (BLT with Avocado)
Additional Ingredients:
1/2 ripe avocado, sliced
Squeeze of fresh lime juice
Pinch of red pepper flakes (optional)
Instructions:
Prepare classic BLT through step 18.
Slice the avocado and arrange slices on top of the bacon.
Sprinkle avocado with a squeeze of lime juice, pinch of salt, and red pepper flakes if desired.
Close and serve as directed.
The creamy avocado adds richness and makes this even more satisfying!
The lime brightens everything and prevents avocado from browning.
Variation 3: Fried Egg BLT (Breakfast BLT)
Additional Ingredients:
1 large egg, fried
1 tablespoon butter for frying egg
Hot sauce (optional)
Instructions:
Cook bacon as directed and set aside.
In the same pan with a bit of bacon fat (or use butter), fry an egg over-easy or over-medium - you want the yolk slightly runny.
Toast bread and spread with mayo.
Layer: lettuce, tomato, bacon, fried egg (yolk side up for maximum flow when you bite!).
Add hot sauce if desired.
Close sandwich and serve immediately.
When you bite in, the runny yolk becomes an additional "sauce" - absolutely divine!
Perfect for brunch or hearty breakfast.
Variation 4: Club-Style Triple-Decker BLT
Additional Ingredients:
3 slices toast (instead of 2)
4-6 ounces sliced turkey or chicken breast
1 slice Swiss or cheddar cheese
Extra lettuce and tomato
Instructions:
Prepare bacon and toast 3 slices of bread.
Mayo on all 3 slices.
First layer (bottom): lettuce, tomato, bacon
Middle slice: add turkey/chicken and cheese
Top layer: more lettuce and tomato
Close with third slice of toast.
Secure with 4 toothpicks (one near each corner).
Cut into 4 triangular quarters.
This towering sandwich is restaurant-worthy and incredibly filling!
Variation 5: Grilled BLT (Warm and Melty)
Additional Ingredients:
2 slices cheddar or American cheese
2 tablespoons butter (for grilling)
Optional: caramelized onions
Instructions:
Cook bacon and set aside.
Butter the OUTSIDE of both bread slices (not the inside).
On the non-buttered sides, spread mayo, then layer: cheese, lettuce, tomato, bacon, more cheese.
Close sandwich with second slice (butter-side out).
Heat a skillet over medium heat.
Grill the sandwich for 2-3 minutes per side, pressing gently with a spatula, until golden brown and cheese is melted.
The warmth wilts the lettuce slightly and creates a different but delicious experience!
This is like a BLT meets grilled cheese - the best of both worlds!
Variation 6: BLT Salad (Low-Carb/Keto)
Additional Ingredients:
4 cups chopped romaine lettuce
1/4 cup ranch or blue cheese dressing
1/4 cup shredded cheddar cheese
Croutons (optional)
Instructions:
Cook bacon until crispy, let cool, then crumble or chop.
In a large bowl, combine chopped romaine lettuce, cherry tomatoes (halved), and crumbled bacon.
Drizzle with ranch or blue cheese dressing (or thin mayo with a bit of lemon juice).
Top with shredded cheddar and croutons if using.
Toss and serve immediately.
All the BLT flavors in a fresh, low-carb salad form!
Perfect for those avoiding bread or wanting something lighter.
Chef's Tips & Pro Secrets:
Season the tomatoes: This single step elevates your BLT from good to amazing! Salt and pepper on tomatoes draws out flavor and sweetness.
Mayo is non-negotiable: Don't substitute with mustard, hummus, or butter. Mayo is essential to authentic BLT flavor and texture. It provides richness, moisture, and a barrier against sogginess.
Dry everything thoroughly: Wet lettuce or watery tomatoes = soggy sandwich. Pat everything dry before assembly!
Quality ingredients matter: Since there are only 4 main ingredients, each one needs to be good quality. Don't use cheap mayo, tasteless tomatoes, or limp lettuce.
Toast while bacon cooks: Time it so your toast and bacon finish at the same time. Warm bacon + warm toast = the best BLT.
Lettuce is a structural element: Don't skip it! It's not just for crunch - it protects the bread from tomato moisture.
Use thick-cut bacon: It provides more substance and better bacon-to-bite ratio. Thin bacon can get too crispy and shatter.
Room temperature tomatoes: Never use cold tomatoes from the fridge - they have almost no flavor. Let them come to room temperature for at least 30 minutes.
The ratio matters: You want bacon in every bite, enough mayo to taste it, and a good balance of all components. Don't overload with any single ingredient.
Cut with confidence: Use a sharp serrated knife and one smooth, decisive motion. Don't saw back and forth or you'll squish the sandwich.
Serve immediately: BLTs don't hold well. The toast gets soggy, the bacon loses crispiness. Make them fresh and eat right away!
Make it portable: If packing for lunch, keep components separate and assemble when ready to eat. Pack toast, bacon, mayo separately; add tomato and lettuce fresh.
Nutrition Information (Per Sandwich - Classic BLT):
Calories: 520
Protein: 18g
Carbohydrates: 32g
Fiber: 3g
Sugar: 5g
Fat: 35g
Saturated Fat: 10g
Cholesterol: 50mg
Sodium: 1,180mg
Potassium: 380mg
Vitamin A: 15% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 15% DV
Health Benefits - Making BLT Sandwiches Healthier:
While the classic BLT is definitely an indulgent treat, it does provide some nutritional value. Tomatoes are excellent sources of lycopene, a powerful antioxidant that supports heart health and may reduce cancer risk. They also provide vitamins C and K, potassium, and folate. Lettuce adds fiber, vitamins A and K, and hydration with very few calories.
The bacon provides protein and B vitamins, though it's also high in sodium and saturated fat. Even the mayo, while caloric, provides healthy fats that help your body absorb the fat-soluble vitamins in the vegetables.
To make BLT sandwiches healthier: use turkey bacon or Canadian bacon instead of regular bacon (less fat and sodium), choose whole wheat or multigrain bread for extra fiber, use light mayo or make your own with olive oil, add extra vegetables like cucumber or sprouts, use more lettuce and less bacon, add avocado for healthy monounsaturated fats, or try the BLT salad version for a low-carb option.
The BLAT version with avocado adds heart-healthy fats, fiber, and potassium. Using thick beefsteak tomatoes instead of multiple thin slices gives you more tomato nutrition with the same volume.
Frequently Asked Questions (FAQ):
Q: What's the best bread for a BLT sandwich?
A: Classic white bread is traditional, but sourdough is excellent for its tangy flavor and sturdy texture. Whole wheat adds nutrition, Texas toast is substantial, and brioche is rich. Choose bread that's sturdy enough to hold ingredients without getting soggy.
Q: How do you keep a BLT from getting soggy?
A: Mayo on both slices creates a moisture barrier, lettuce layer between bread and tomatoes acts as protection, salt and pat dry the tomatoes to remove excess moisture, toast the bread well, and assemble just before eating. Don't make them ahead!
Q: Can you make BLT sandwiches ahead of time?
A: Not recommended! BLTs are best eaten fresh. For meal prep, store components separately - keep bacon, tomatoes, lettuce, and toast separate. Assemble when ready to eat (takes 2 minutes).
Q: What can I use instead of mayonnaise on a BLT?
A: While mayo is traditional and essential for authentic BLT flavor, alternatives include: aioli (garlic mayo), avocado (mashed), ranch dressing, or cream cheese. However, these change the flavor profile significantly. Butter is not a good substitute.
Q: Should BLT have cheese?
A: Traditional BLTs don't include cheese, but adding a slice of cheddar, Swiss, or American cheese makes it heartier and adds flavor. It's a personal preference! The club-style or grilled versions work especially well with cheese.
Q: What type of bacon is best for BLT?
A: Thick-cut bacon provides the best texture and bacon flavor. Regular-cut works fine too. Avoid thin-cut bacon as it can get too crispy and shatter. For healthier options, try turkey bacon or Canadian bacon.
Q: How do you eat a BLT without it falling apart?
A: Cut diagonally for easier handling, don't overfill, press gently after assembly to compact slightly, use toothpicks for extra-thick sandwiches, and hold firmly but gently from the bottom when eating.
Q: Can you freeze BLT sandwiches?
A: No! Fresh vegetables and mayo don't freeze well. The lettuce and tomatoes become watery and mushy when thawed. You can freeze cooked bacon separately for up to 1 month.
Q: What's the difference between a BLT and a club sandwich?
A: A BLT has bacon, lettuce, and tomato on 2 slices of bread. A club sandwich typically has 3 slices of bread (triple-decker), includes turkey or chicken, may have cheese, and is cut into quarters and secured with toothpicks.
Q: Why is my bacon not crispy enough?
A: Heat too low, cooked too quickly on high heat (outside burns before fat renders), or removed from heat too early. Cook low and slow, flip frequently, and cook until you see crispy edges and rendered fat.
Storage & Serving Instructions:
Assembled BLT Sandwiches:
Not recommended for storage
Best eaten immediately after assembly
Will become soggy within 30-60 minutes
Component Storage (For Meal Prep):
Cooked Bacon:
Cool completely, store in airtight container between paper towels
Refrigerate for up to 5 days
Freeze for up to 1 month
Reheat in microwave for 15-20 seconds or in toaster oven
Sliced Tomatoes:
Store at room temperature for best flavor (never refrigerate!)
Use within same day after slicing
Salt and pat dry right before assembly
Lettuce:
Wash and dry thoroughly
Store in container lined with paper towels
Refrigerate for 2-3 days
Don't chop/tear until ready to use
Toast:
Best made fresh
Can be made 10-15 minutes ahead (will lose some crispness)
Store in paper bag briefly if needed (not plastic - gets soggy)
Mayo:
Store in refrigerator, keeps for months
Bring to room temperature before spreading for easier application
Packed Lunch Strategy:
Pack toast or bread separately wrapped
Pack bacon in container
Pack mayo in small container
Pack tomato and lettuce separately
Assemble fresh when ready to eat (2 minutes)
Troubleshooting Common Problems:
Sandwich is soggy? Tomatoes weren't patted dry, lettuce was wet, no mayo barrier between bread and ingredients, or made too far in advance.
Bacon isn't crispy? Cooked too fast on high heat or removed too early. Cook slowly over medium heat until fat is rendered and edges are crispy.
Can't bite through sandwich? Bacon is overcooked (too hard), bread is toasted too dark, or sandwich is overstuffed. Cook bacon until crispy but not brittle.
Ingredients slide out when eating? Not enough mayo to "glue" things, sandwich not pressed gently after assembly, or cut while still hot (let rest 30 seconds).
Tomatoes are bland? Not in season, not ripe enough, or stored in refrigerator. Use room temperature, ripe, in-season tomatoes and season with salt!
Toast gets cold? Timing off. Toast while bacon is finishing so both are warm at assembly time.
What to Serve with BLT Sandwiches:
Classic potato chips (kettle-cooked or regular)
French fries or sweet potato fries
Homemade coleslaw
Dill pickles or pickle spears
Tomato soup (for dipping!)
Simple green salad
Macaroni salad or pasta salad
Fresh fruit salad
Lemonade, iced tea, or beer
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