BLT Sandwich with Crispy Bacon

Sunday afternoon, light streaming through the kitchen window, bacon popping in the skillet. My roommate stood beside me, watching with that specific hunger that only hits around 3 PM when youve skipped lunch. She told me her grandmother made BLTs every Saturday, religious, unchanging, and wed both forgotten how something so simple could feel like an event.

Last summer I made these on the beach, camping stove hissing in the wind, sand everywhere. My friends were skeptical about cooking bacon outdoors but something about eating hot sandwiches with salty air made them taste better than anything from a restaurant. Sometimes the setting makes the food.

Ingredients

• Bread: White or whole wheat, toasted until golden creates the essential foundation that holds everything together without getting soggy
• Bacon: Six slices, cooked until completely crispy because limp bacon ruins the entire architecture of a good BLT
• Lettuce: Romaine or iceberg, something with crunch that stands up to the other textures
• Tomato: One large ripe tomato, sliced thin but substantial enough to provide that burst of freshness
• Mayonnaise: Two tablespoons, spread generously on both slices to bind the layers together
• Freshly ground black pepper: The final touch that wakes everything up, optional but recommended

Instructions

Cook the bacon:

Heat a skillet over medium heat and cook bacon about 4 to 5 minutes per side until crispy, then drain on paper towels

Toast the bread:

Get your bread golden and crunchy in a toaster or under the broiler, watching closely so it doesnt burn

Spread the mayonnaise:

Coat one side of each toasted slice with about a tablespoon of mayo, right to the edges

Build the base:

Layer lettuce leaves on two of the slices, followed by tomato slices and a grind of black pepper

Add the bacon:

Place three crispy bacon slices on each sandwich, breaking them if needed to fit the bread

Close it up:

Top with the remaining bread slices, mayo side down, press gently, then cut each sandwich diagonally and serve immediately

Save

My dad insisted on cutting BLTs diagonally, said they tasted better that way. For years I thought it was nonsense until I realized the angle changes how your teeth hit each layer. Small rituals, maybe, but they add up to something that feels like home.

Making It Your Own

Avocado turns this into something else entirely, creamy where it was sharp, rich where it was light. A friend adds sliced red onion for bite, another swears by a dash of hot sauce cutting through the mayo. The classic version earns its reputation, but variations keep it interesting.

Sides That Work

Potato chips, preferably slightly crumbled over the top so you get that extra salt in every bite. Pickles on the side, sharp against the richness. Sometimes simple is exactly what the meal needs.

Timing Matters

Eat these immediately after assembly, while the bread still holds its toast and the bacon keeps its crunch. A BLT waits for no one, and trying to save one for later never works out quite right.

• Keep the bacon warm while you prep the vegetables
• Have everything ready before you start toasting the bread
• Cut right before serving to maintain structural integrity

Save

Some Sundays I still make BLTs, thinking about kitchens Ive cooked in and people Ive fed. Good food travels well across time and memory.

Recipe FAQs

→ What type of bread works best?

White or whole wheat sandwich bread both work perfectly. Slightly sturdy bread holds up better against the juicy tomatoes and mayonnaise without getting soggy too quickly.

→ How do I keep the sandwich from getting soggy?

Toast your bread until golden and crisp. Spread mayonnaise to the edges creating a seal, and place lettuce between the bread and tomato to protect the bread from moisture.

→ Can I make this ahead of time?

For best results, assemble right before serving. You can cook bacon and wash lettuce ahead, but build the sandwich just before eating to maintain the crunchy texture of the toasted bread.

→ What lettuce variety should I use?

Romaine offers great crunch and structural support, while iceberg provides classic crispness. Both work beautifully—choose based on your preference for texture and flavor.

→ How do I get perfectly crispy bacon?

Cook over medium heat for 4–5 minutes per side. Don't overcrowd the pan. Drain immediately on paper towels to remove excess grease while preserving that satisfying crunch.

→ What variations can I try?

Add sliced avocado for creaminess, swap turkey bacon for a lighter option, or add a dash of hot sauce for extra kick. Some enjoy a thin layer of cheese or arugula instead of lettuce.