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BLTs come together fast, making any hectic lunch or chill dinner a total treat. Imagine crispy bacon, bright juicy tomatoes, crunchy cool lettuce, and tender toasted bread—all slathered with creamy mayo. That's the sandwich I keep craving. Every bite takes me back to fun summer afternoons and those workdays where nothing else hits the spot.
I whipped this up for a chill Saturday lunch with friends, and everyone wanted seconds. Whenever I need a quick meal that's packed with flavor, this is my standby.
Tasty Ingredients
- Romaine lettuce: keeps things crisp and stops the bread from getting soggy grab those super crunchy outer pieces
- Mayonnaise: adds that smooth creamy feel pick a good store-bought jar or make it yourself if you want it richer
- White sandwich bread: soft and buttery makes the perfect base fresher loaves toast up cleaner and tastier
- Kosher salt and black pepper: a little sprinkle makes tomatoes pop with flavor
- Tomato: brings juicy brightness use a firm ripe one and let the natural sweetness do its thing
- Bacon: smoky crispy magic thin strips are best look for a nice balance of fat and meat
Simple Step Guide
- Press and Serve:
- Gently press your sandwich so it sticks together, then cut straight through with your serrated knife. Enjoy it while everything’s still crisp and warm.
- Layer it All Up:
- Spread mayo edge-to-edge on both bread slices. Set a lettuce leaf on the first slice, rip it if you need to cover the whole piece. Lay the tomato slices over the lettuce. Bacon goes on top—snap some pieces so each bite has a bit of everything. Top it all off with the second slice, mayo side down.
- Crisp Up the Bread:
- Pop your bread slices in the toaster or slide them under the broiler. Get them just golden and toasty, but not hard. Warm bread holds the sandwich together best.
- Slice and Season Tomatoes:
- Grab a sharp bread knife and cut up your tomato into thick rounds. Put the slices on paper towels to soak up extra juice. Sprinkle on a pinch of salt and fresh pepper. Let them chill there while you toast the bread.
- Fry Up the Bacon:
- Toss bacon strips in a skillet over medium heat, flip ‘em around so every side gets crunchy and golden. Once they’re done, move to a paper towel to blot off the grease.
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The best bit for me is always that first crispy bite—the bacon’s smoky crunch, juicy tomato, and rich mayo all at once. My kids say it's the top handheld lunch, and honestly, we all end up fighting for the last bite every time.
Storing Leftovers
Got extra bacon? Pop it in a sealed container in your fridge and it'll last up to a week. Only slice and salt your tomatoes right before you eat, or they'll get watery. BLTs are best fresh, but if you're packing one, blot those tomatoes really well and wrap up the sandwich tight with parchment.
Swap Outs
No romaine handy? Iceberg or green leaf lettuce works great too for that crunch. Swap in whole wheat or oat bread for a little more bite. Want to get creative? Try avocado in place of mayo or toss on a slice of cheddar for a twist.
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How to Serve It
Serve your BLT with crunchy kettle chips or a big pickle for an old-school vibe. Prefer it lighter? Try a big leafy salad on the side. If you’re doing breakfast, add a fried egg for a tasty morning version.
Tiny BLT History
BLTs started popping up in American kitchens in the early 1900s when bacon, lettuce, and tomato were big salad hits. Someone slapped them on bread with mayo, and a new favorite was born. Some folks say it even goes back to little sandwiches at tea parties in Victorian times. Now, everyone seems to make it their own way.
Frequently Asked Questions About Recipes
- → How can I keep bacon crispy all over with no burnt spots?
Spread out bacon strips in a pan or bake them so they don’t overlap. Flip them as they cook. When they’re done, lay them on paper towels so extra grease goes away.
- → Which tomatoes taste best in a BLT?
Go for thick slices of ripe, sturdy tomatoes like beefsteak or heirloom. Add a dash of salt and pepper before building your sandwich for a real flavor boost.
- → Is toasting the bread a must for a BLT?
Definitely. A little toasting gives your sandwich a sturdy bite and keeps the mayo and tomato from soaking the bread.
- → Can bacon be made ahead of time?
Yep. Cook bacon up to a week in advance and store in the fridge. Let it sit out a bit before making your sandwich so it’s not cold and stiff.
- → Which lettuce should I grab for this sandwich?
Romaine brings great crunch and keeps things fresh. Tear or fold the leaves to fit your bread—no sad, limp lettuce here.
- → Any tips to stop my sandwich from turning soggy?
Let tomato slices hang out on some paper towels to lose extra juice before you use them, and always toast your bread for a bit of protection.