Classic BLT Sandwich
The key to a perfect, classic BLT sandwich is to keep simple with in-season tomatoes stacked between toasty bread with thick-cut bacon, lettuce, and a smear of mayo.
Servings 1 sandwich
- 3 slices naturally cured bacon thick-cut
- 2 slices sourdough bread
- 2 Tbsp Japanese mayo Kewpie or your favorite brand
- 2 leaves iceberg lettuce
- 3 slices ripe tomato best-quality (such as an heirloom varietal)
- flaky, crunchy salt such as Fleur de Sel or Maldon
- Freshly cracked black pepper
Fry the bacon in a cast-iron skillet over medium-low heat until the bacon is browned on both sides and the fat has rendered, about 3-4 minutes per side. Transfer the bacon to a paper towel–lined plate and set aside.
Toast the bread in the same skillet with the bacon fat over medium-low heat until golden brown. Flip and brown the second side.
Move the bread to a cutting board and spread the mayonnaise on both pieces. Stack the lettuce on one piece of bread and then top with the tomato slices before sprinkling generously with coarse salt and freshly cracked pepper. Layer the bacon onto the sandwich, breaking the pieces in half if they don't fit. Top with the remaining slice of bread and cut in half diagonally.
Calories: 743kcal | Carbohydrates: 74g | Protein: 24g | Fat: 38g | Saturated Fat: 10g | Cholesterol: 57mg | Sodium: 1496mg | Potassium: 164mg | Fiber: 3g | Sugar: 4g | Vitamin A: 80IU | Calcium: 56mg | Iron: 5mg