🥓 Classic BLT sandwich (loaded and juicy)
Serves: 1 hearty sandwich (can easily be doubled)
Ingredients:
4–6 slices of thick-cut bacon
2 slices of white bread, sourdough or sandwich bread
1 ripe tomato, sliced thickly
2–3 leaves of iceberg or romaine lettuce
2 tablespoons of mayonnaise (or more to taste).
Freshly ground black pepper
Salt (lightly, if needed).
Optional:
Butter (for extra-crispy toast).
A pinch of sugar or smoked paprika for seasoning the bacon
Instructions:
1. Cook the bacon.
Place the bacon in a cold frying pan.
Turn the heat up to medium and cook slowly, flipping occasionally.
Cook until deep golden brown and crispy (about 8–12 minutes).
Transfer to kitchen paper to drain.
Optional: Sprinkle black pepper over the hot bacon.
(Oven method: Bake at 205°C/400°F for 15–20 minutes on a rack over a baking tray.)
2. Toast the bread.
Toast the bread until golden and crispy.
Optional upgrade: Lightly butter the bread before toasting for extra flavour.
3. Prepare the vegetables:
Wash and dry the lettuce thoroughly.
Slice the tomato thickly.
Lightly season the tomato slices with salt and black pepper.
4. Assemble the BLT.
Spread mayonnaise generously on both slices of toast.
Add the lettuce to the bottom slice.
Layer the tomato slices on top of the lettuce.
Pile on the crispy bacon.
Finish with an extra sprinkle of black pepper.
Place the second slice of toast on top.
5. Serve.
Cut diagonally.
Serve immediately while the bacon is still hot and crispy.
Tips for the best BLT:
Use ripe summer tomatoes – they can make or break the sandwich.
Iceberg lettuce provides the best crunch.
Don’t skimp on black pepper — it’s essential.
The mayo should lightly coat the bread, edge to edge.
Optional add-ons that are still BLT-friendly:
Avocado slices
Fried egg
Pepper jack or cheddar cheese
Or try a drizzle of bacon grease mixed into the mayo.
