This 5-ingredient BLT recipe is everything a BLT should be — with smoky bacon, perfectly toasted white bread, crisp iceberg lettuce, and juicy ripe tomatoes.
Course Sandwich
Cuisine American
Keyword BLT
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2
Calories 622kcal
Ingredients
6slicesbacon
4slices white bread
4tablespoonsmayonnaise or Miracle Whip
1largetomato
1cupiceberg lettuce
kosher salt and freshly ground black pepper
Instructions
Layer the bacon in a heavy bottom or cast iron skillet and heat to medium. Cook for 4-5 minutes or until desired crispness then drain on a paper towel-lined plate. While the bacon is cooking, thickly slice the tomato and tear off large chunks of lettuce from the head. Season the tomato slices with kosher salt and freshly ground black pepper.
Once the bacon is done, toast the bread. Slather one side of each piece of toast. Tear or cut the bacon pieces in half. Layer 6 half slices of bacon in two layers on two of the four mayo-ed toasts, alternating the direction of each layer. Top with 1 or 2 slices of tomato, and several layers of lettuce. Top with the two other slices of toast. Slice the sandwich in half and serve with potato chips.
Notes
• Cook the bacon ahead of time, refrigerate for up to 4 days, and assemble the sandwiches on the fly. • For even more decadence, add a slather of butter to each piece of toast before adding the mayonaisse.