BLT

A simple, satisfying favorite.

Why You'll Love This Recipe

• A 3-ingredient classic done right.
• Peak-tomato season showcase.
• Crunchy, salty, fresh, creamy — all four in one bite.
• Faster than a deli sandwich.
• Endlessly upgradable (avocado, fried egg, chipotle mayo).

Ingredient Notes

• Use the best tomato you can find — a watery winter tomato will disappoint.
• Thick-cut bacon stays crisp under the toppings.
• Mayonnaise quality matters; Duke's or Hellmann's is worth it.

Ingredient Substitutions

• Bacon → pancetta or turkey bacon.
• Mayo → garlic aioli or chipotle mayo for an upgrade.
• Bread → brioche bun or thick-cut Texas toast.

Equipment Needed

• Skillet or sheet pan
• Toaster
• Sharp serrated knife
• Paper towels

Prep Tips

• Dry the lettuce thoroughly in a salad spinner — wet leaves wreck the sandwich.
• Slice tomatoes just before building.

Instructions

1. 1

   Gather and prep: 1 bacon, 4 cups chopped romaine lettuce, 1 medium tomato, diced, 4 slices bread, 1 tbsp mayonnaise, 1 tsp salt, 1/2 tsp black pepper. Measure everything before you start cooking so the cook moves quickly.

2. 2

   Cook bacon crisp.

3. 3

   Toast bread, spread mayo.

4. 4

   Layer lettuce, tomato, bacon.

Artsi Pro Tips

• Salt and blot the tomato — soggy BLTs are a tragedy.
• Lettuce next to the bread on both sides protects it from moisture.
• Toast on the warmer side; the bread softens slightly under the fillings.

Common Mistakes

• Not toasting the bread enough.
• Soggy lettuce or tomato.
• Skimping on mayo — it's the binder.

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