This is how to make an unforgettable BLT sandwich that will leave you begging for seconds! The ingredients are simple, but with a few tricks, you will know how to make a BLT that really stands out in looks and flavor.
Ok. So maybe I’m not a professional BLT magic maker in the strictest sense of the word professional. A professional BLT magic maker is a good-hearted line cook who sneaks extra bacon into your sandwich.
I’m just an enthusiast. A professional enthusiast – can we leave it at that?
I mean, can you blame me? Thick slices of salty bacon, juicy tomatoes, and crispy lettuce in between two warm pieces of bread… This BLT is dream-worthy!
What is a BLT?
In case you never had a chance to try a BLT (seriously, try it if you haven’t), a traditional BLT stands for:
- Bacon
- Lettuce
- Tomato
There are so many different BLT recipes- from vegan to keto sandwiches and to recipes that even add like ten different ingredients on top of the lettuce and tomatoes.
A popular version I have seen at restaurants is a BLTA, with the addition of avocados.
In my recipe, I kept it simple! This is your classic BLT. The only thing I added to it is mayonnaise.
My motto: The simpler you keep your BLT, the better it will taste.
How to make a BLT
Here are my top seven tips for making the best BLT! In the following tips, I’ll share how to make a BLT sandwich that tastes as if you got it from a bakery!
1. Pick the best bread for BLT
Bread should either be perfect or perfectly horrible… Let me explain.
The best BLTs are made on fresh bakery-baked bakery bread. The more times you mention the word ‘bakery,’ the better the bread. I chose a soft loaf of bakery-baked white bread from Willa Jean Bakery in New Orleans.
If you can’t (or don’t want to) get your hands on bakery fresh bread, then go with the grocery store sliced white bread. Yes, I’m talking like Wonder Bread! It’s so soft and fluffy that it almost melts in your mouth.
Choose a healthier whole-grain bread or a few pieces of white bread – do what makes you happy. That’s what makes the best BLT sandwich!
2. Make sure to toast the bread
Toasting your bread adds a layer of complexity to this simple sandwich. It gives it a delightful crunch as you sink your teeth into the crispy bacon, juicy tomatoes, and crunchy lettuce.
You can toast your bread in the toaster oven to your desired shade of golden brown. If you want to toast bread in the oven, keep a close eye on it – Bread burns very quickly if you forget about it!
You can be like me and rub your sliced bread in lard and sizzle them in a cast iron skillet until mostly browned and a little burnt on both sides. I mean… I just said lard and meant it.
3. Choose the best tomatoes for BLTs
Heirloom tomatoes are the freshest, juiciest, and best kind of tomatoes for BLTs. Of course, you can’t beat the taste of sweet sun-ripened tomatoes from your backyard.
Let’s be real, though… it’s ok to buy tomatoes from Whole Foods because who has time for a garden? (If you do, then you are amazing).
4. Don’t skimp on the fresh, green lettuce
Don’t play. There is only one suitable lettuce for a proper and perfect BLT sandwich: iceberg lettuce.
We need a light, crisp, consistent crunch from our lettuce. Nothing less, nothing more. I will accept no argument to the point.
Bib lettuce will do in a pinch. Spinach… if you’re nasty.
Again, don’t play.
5. Layer on those BLT condiments
We’re going to talk about condiments because you want to get fancy, don’t you? Experiment with an aioli? Add some mustard? This would be your greatest mistake so just stop right there!
Let me save you from yourself. Mayonnaise is the only condiment to add to a BLT.
You don’t like mayonnaise? Yes, you do.
6. Grab that thickkkk bacon
Ain’t no BLT without some bacon. Yes, we can. Yes, we will.
If we’re going to use bacon, we are obligated to make it the real deal. Thick sliced, fatty, salty, perfect.
If you’re thinking about bacon made from a turkey, I’m sorry… no. I like the deliciously thick bacon portioned from the meat counter at Whole Foods. And if they have the black forest bacon, it’s your lucky day!
I’ve had the most success baking my bacon in a 375°F oven for about 15 minutes, removing the bacon from the pan, and lightly dipping my bread slices in the bacon fat before toasting.
TIP: Whatever you do, cook bacon with a shirt on. Don’t come home from Pilates, take your shirt off, and cook bacon in your sports bra and think that’s a good idea because I’ll tell you what… hot bacon fat comes atcha fast!
Trust me. Still hurts.
7. Keep it simple
Last but not least- Don’t add other things to it. When you think you want to add things to this sandwich, slow your roll. You’re messing with perfection!
Tread lightly. Ripe, sliced avocado is a suitable addition to this sandwich. Nothing else belongs!
You might also like these Praline Bacon BLT Sandwiches!
Print
How To Make The Best BLT Sandwich
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: as many sandwiches as you'd like
- Category: brunch, lunch, dinner
Description
Make as many of these perfect sandwiches as you need all summer long!
Ingredients
- Thick cut bacon
- Thick sliced sandwich bread
- Mayonnaise
- Sliced heirloom tomatoes
- Sea salt and fresh cracked black pepper
- Iceburg lettuce
Instructions
- Turn the oven on to 375°F and line a baking sheet with foil. If you forget or don’t have foil, don’t worry, it won’t matter anyway because bacon fat gets all over the pan so much that the foil doesn’t do much.
- Lay bacon in a single layer. Place in the oven, whether the oven is properly preheated or not. Bake for about 15 minutes or until the pieces towards the back of the oven are mostly burnt. Remove from the oven and place the slices on a paper towel to drain some of the fat. Then, eat a slice of bacon.
- Place a cast iron skillet over medium heat. Lightly dip both sides of your sliced bread in hot bacon fat. Place in the warm skillet, flipping once or twice to brown on each side. Remove from the pan and smear generously with real mayonnaise. Spread the other slice of bread with mayonnaise too. Just, really do it.
- Layer warm, cooked (obviously) bacon over one slice of bread. Top with sliced tomatoes.
- Season the tomatoes with salt and pepper. Be civilized. Top with the exact right amount of clean iceberg lettuce. Another slice of bread goes on top. Slice that bad boy in half.
- That’s it – You’ve done it.
- Now what? EAT IT!
Can you make a BLT ahead of time?
Honestly, no, you cannot. If you try to make a BLT and store it in the refrigerator, the juice from the tomatoes will soften the toast and the lettuce.
If you are running short on time, store each ingredient separately and skip toasting the bread. Then, all you have to do is build the BLT and eat it!
What to serve with BLT sandwiches
A bacon lettuce tomato sandwich is the perfect lunch. They are light, filling, and actually pretty nutritious, too (looking at you, lettuce). Serve it with other healthy sides for a lunch that will fill you up without dragging you down!
You can never go wrong with some baked chips or sweet potato fries.
On the other hand, if you are in the mood for lots of tomatoes, then add a bowl of tomato zucchini soup. You can’t even taste the zucchini, trust me! It’s full of fiber and nutrients and all those good-for-you-vitamins.
I hope you enjoy this BLT sandwich recipe. Let me know what you think in the comments below. I gotta know!
125 Responses
Butter lettuce is amazing on a BLT
Hey people! Get real. Do NOT throw away that beautiful bacon fat left from oven baked bacon. Pour it into a small glass jar with a lid and say it. Great with German style warm potato salad. Excellent to fry eggs. An added fat to to flavor any salad dressing. Have I convinced you yet? Worried about the health impacts? None of you are sensible. You don’t eat it every day. Run an extra 3 miles or walk an extra 2 hours. Life is about joy and balance.
My dad always fried white bread in the bacon fat after he made bacon. We ate it hot sprinkled with salt. No, we weren’t poor, we just loved the stuff. I still love doing that but I never though of making a BLT with it. Great idea! Going to make one right now.
Agree 100%. Knew this was the real deal when I read what you wrote about the mayo, the iceberg lettuce and most of all the tomatoes and real bacon. That aside, your bacon fat-toast bit made me realize you operate on a higher level than a simpleton looking for flavor but with an easy way out. Sometimes I go thick with one layer each, sometimes I’ll go a tad thinner cut on the tomatoes and lettuce, and do a “blt-blt” double layer stack sandwich. Regardless how stacked, I always have the tomatoey-mayo-bacon fat juiciness running down my hands. Which of course is not wasted.
THE MOST AMAZING BLT!!! I used Texas Toast, and followed the recipe to a “T”. My husband ate two and a half sandwiches… That’s how wonderful they were! Thank you for the beautifully hilarious article!
Bro, green leaf lettuce is where it’s at lol. Iceberg is so… watery? Idk it just ruins the goodness for me lol. And mayo- ugh god no lol. I make up for the mayo with extra bacon and not overcooking the bread. You’re spot on about seasoning the tomatoes, makes ALL the difference! Thanks!
You made me laugh. Love your candidness and it’s so true. Thanks for sharing. Bon appétit.
I loved when you talked about how the best sandwiches are made with the freshest bread. It makes sense that doing this can help you make sure you get quality food and good tasting sandwiches. Unfortunately, I have no time to make delicious food like this but I’ll make sure I choose a sandwich shop that uses fresh ingredients like you said.
This recipe is AWESOME. I’m almost 16 and one of the best cooks in my family, only second to my father, aka the BLT master, and my family like these over his. Take that Dad!
Love your enthusiasm Thomas! Your reply made me smile! Keep cooking! I bet your dad is proud of you!
Creole tomatoes best! from plaquemines parish available at rouses and Roberts.
Last night I was craving a BLT at about 2:00 AM (Yes I might have drank a little)…
So I decided to google “How to make the best BLT”. This is what popped up! I must say, I love you already! I was laughing hysterically at the condensed version of the recipe. You have such a great voice in your writing — so much energy! I am hooked. So glad I found you, Joy!
I know the craving, though I’m too young to drink, I often wake up finding myself longing for food, and then thinking of BLTs
Green Leaf lettuce makes a superior BLT. Bibb is an acceptable substitute. Iceberg? Yuck.
toasting ruins a blt imo
This looks delicious – great site by the way!
Loved this article, thanks!
i enjoyed reading your recipe more then today’s BLT cooking. Yep.
You are a gem when it comes to writing an article like this. I love your humor and how you incorporate it into making the best suggestions. Everything you wrote here is the absolute truth, too.
I can’t even think about anything BUT a BLT right now!????????
Now you have done it! This is a proper sandwich. It is not a throw together, It was made with love. There is one caveat: You make the mayonnaise yourself. How do you do that? With the warm bacon fat. Yes, you do exactly that. Do not argue. You do. One whole egg, the bacon drippings leftover after dipping the bread, Colman’s dry mustard powder. one teaspoon, the juice of half a ripe lemon, salt, pepper (white) and at least half a cup or more (preferably more , up to a full 8 ounces) of the bacon drippings. Place egg in blender and add seasonings and lemon juice Then at high speed drizzle in the bacon fat, while still warm, until an emulsion forms. You will thank me by actually bowing down to the blender. Spread on the toasted bread and stack the sandwich. Enjoy, you must.
thanks I will have to try this sometime.
Try Durkee’s slathered over thick beefsteak tomatoes yes plural tomato.
Thanks (our diets require us to say no thanks, but seriously, thanks) for the article. Now all of us here at the station are having BLTs for lunch. Great. I will be singing your praises at lunch, yet grumbling about your culinary siren call (no pun intended) for the extra time on the treadmill.
Enjoyed your style of writing in this article about a pretty simple recipe.
keep it simpler..
Just have a single layer normal sandwich, use toasted bagels..
If that’s a ”thinly sliced” tomato then what is your idea of a thick slice? A whole one!?
Too much tomato will turn the sandwich into a ”fresh water” sandwich rather than a BLT..
Nobody is a fan of wet bread.. in fact there isn’t much on Earth more disgusting than wet bread.. Keep that for ducks and carp
I love rubbing garlic that I’ve cut in half on the toasted bread. So yummy!
The oven cooking of bacon is good, been doing it for years, but I have found something better. Don’t see them advertised on TV at the moment, but the rack that skewers the strips between upright fingers that cooks in the microwave does a phenomenally good and consistent job. The rack holds a full pound of thick cut bacon.
I laughed out loud at the “don’t cook bacon without a shirt” line. My whole life my dad taught me to never pan fry pierogies without a shirt on. I’ve never heard anyone else mention that life lesson!
xo
Diana
https://unusuallylovely.com
Love it! Few things are better than a BLT done right.
I’ve never read such a funny post about making a BLT! Thanks :) Now I’m going to go make a BLT.
Needs more bacon! And the pictures of those other sandwiches! I’m starving now!
Bacon is without a doubt a guilty pleasure of mine, and I do so love a perfect BLT. This one looks like one of the best! This post keeps popping up at me from different places so I guess I’m going to have to make it!
Now – stand over the sink to eat! Yum
Yummmm. I love BLTs. This post made me so hungry!
– Kaitlyn | http://www.TheCrownFox.com
This post made me giggle several times.
But, can I be your editor? There’s, like, at least 4 spelling errors :-( (ugh, let me find a way to not sound bitchy telling people they’ve spelled something wrong. I aspire to find that way)
Haha. Thank you! I will go through and correct the mistakes.
Joy- I tried baking my bacon at the temperature and time you suggested and it didn’t even come close to cooking it. It took a good 45 min before it cooked. Any suggestions?
Hello! I’m sorry to hear it didn’t come out right the first time. I would suggest trying to bake it for a longer amount of time.
I love the idea of lathering the bread in bacon fat before toasting!! Such a great foodie addition to the sandwich
You are wrong about mayo. BLTs should be on buttered bread, no other condiments, forever and always, amen. Looks delish and flawless otherwise ;)
No, the tang of the vinegar is a quintessential flavor in the build! And it must be good real mayo. Hellmanns/Best Foods(one in the same) is the best.
That was the most hilarious yet helpful set of instructions I have ever read. And I am dying for a BLT now, thanks to you!
Gahh I knew there was something I could do with all that pork lard I have! Thanks Joy!!
This is the best BLT tutorial I have ever read! You’re very serious about your BLT-I love it!
https://thegingerlife1.wordpress.com
Omg. Can you come and live with me and cook all our meals? I’m polite and rarely late.
There is also the not quite camping technique “make a little foil boat, place your bacon on it, put the boat on your grill, close the lid avoid the splatter, grill that bread”. Continue with Joy’s method as directed.
I’m digging the fast iron skillet technique, but bacon on the grill just saves my kitchen cupboards
love this delicious, sassy post.
I love how you use bacon as a verb. Choice. Now… what the heck-a-roonie is black forest bacon? I must Google. And probably move to America. Now I want a BLT… (with chicken too, I know, banish me, but meh, I like a little more of the barnyard with my bacon).
Flaw in construction…tomatoes and mayonnaise should mingle. Yes your bread gets a little soggy, but it’s soggy with mayo and tomato juice so that’s a win. Bread, mayo, tomato, bacon, lettuce, mayo, bread.
False.
I wonder if cooking sliced potatoes in the bacon fat pan would ease cleanup. I’m all about oil management, which is how I started down the slippery slope of frying potatoes, then following it with making a quesadilla because it used up all the oil in the pan.
Holy Taste Buds!!!!! What are you trying to do to me?! My all-time favorite sandwich is the BLT and I really thought I made the best one…..but now? Now, I have to bow down to the Great BLT Master. You have transformed the lowly, simple, but oh-so-good poor-man’s sandwich into the most glorious, hand-held mouth-orgy that I’ve EVER come across! :) (And yes, I said mouth-orgy.) I believe I will be making this masterpiece of yours tomorrow and every single day for the rest of my life!
Dip the bread in bacon fat. Toast in cast iron skillet. Unbelievable. Just unbelievable.
I am in your debt forever. <3
This looks incredible! I would love to eat this right now.
Kari
http://www.sweetteasweetie.com
Sadly we keep kosher at home. If I come to your house, will you make me one?
Funny, funny post. I can just picture the burn marks on your abdomen from frying in your sports bra!!
Hi Joy, I’ve been a silent lurker/baker of your blog for at least 3 years now. I must say your blog is gorgeous and so full of tried and true yummy recipes!
Every fall for the last 3 years, I would make the cranberry orange& pecan coffee cake for family, friends, the ladies in my kid’s elementary school. The recipe never fails to elicit such positive comments from my friends and family. My greatest enthusiast was my father. Fall season is when you can get your hands on fresh cranberries! My father loved the coffee cake so much that I made sure he either got a few slices from me or a whole loaf of freshly made coffee cake. He absolutely loved it! Unfortunately, he passed away in his sleep recently and while the pain is immeasurable, I am so very thankful to you for sharing this recipe with the world! I don’t recall how I came across your blog but I am so very glad I did! I can still see my dear father’s big smile when I brought the coffee cake over to his house. Did you know that he would freeze the slices individually so he could have them for breakfast?
I am going to run out and buy your cookbook in tribute to my father for instilling in me the love of cooking and baking. I bet you’d never guess that your blog would affect someone like me in such a personal way but it did and I thank you for it! I will never ever forget my dad’s smile as he enjoyed the cranberry orange & pecan coffee cake. Thank you!
Don’t forget to save that bacon grease for fried green tomatoes, fried okra, cornbread, etc. etc
You’re right!
I don’t eat bacon or blue cheese dressing, but the best version of a BLT – and maybe best sandwich – was when my friends made me one (ok I had two) using home grown tomatoes, blue cheese dressing (the refrigerated kind Whole Foods sells in the produce section), and real bacon. So no, not strictly a BLT (there wasn’t even lettuce, but I imagine it would do well), but I am sharing this for the good of humans.
I loved reading this!
Oh my stars! Hysterical! Best line: “We’re not heathens (well… we are, but we’re still going to toast our bread like civilized people).” I can’t even imagine how gross a BLT would be on untoasted bread! Thanks for the laugh. I really needed it today.
Thank you for, “You don’t like mayonnaise? Yes you do.” It’s what I try to tell my husband all the time. (He doesn’t like mayo or mustard, but wait aoli is delicious? Guess what, that’s mayo!)
Since you are a transplant to the South, I must recommend Blue Plate mayo. It’s the best mayo there is–people outside of their distribution area special-order it. Kick your BLT up and use Blue Plate. You’re welcome.
:) Don’t lament the bacon fat laden pan :) Pour it off while it’s hot, save it, and then pan fry steaks in it along with a little (or a lot) butter in your cast iron skillet :)
Love BLT’s and love your tips! Photos are especially lovely….perhaps b/c I’m just especially hungry after reading this…
make mine with cheese please.
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I’m glad I’m not alone in suddenly wanting a BLT even though its not even 6 AM yet…. love it.
Maybe it is my NorCal roots, but a good sliced, always toasted, sourdough is my go to BLT base. Everything else is completely on target.
Girl you are so hilarious lol… You are spot on with this BLT! I use the bacon fat to pan toast my bread and it gets nice and crisp and adds more bacon flavor…. Mmm.
Bread dipped in bacon fat then fried…. one of your best tips E.V.E.R.
One thing I’d do differently though is use Miracle Whip instead of mayonnaise ’cause that’s what I was raised on. Is it acceptable to add a fried egg? (Especially before bed after a night on the town.)
I had the best BLT ever at one of the stands in the French Market last month in NOLA. Best part = the bread. This looks like a good sub, since I can’t go there weekly.
The only addition I might suggest, because I just discovered it while on vacation and it came on a sandwich that was grilled and had bacon on it, add a bit of REAL maple syrup to your mayo befor slathering it on that perfect BLT. Trust me, it’s amazing! I’ve been making sandwiches just so I can put that mayo on it. And Joy, you are the best.
Read this post at 9 am, hit whole foods at 1 pm (Black Forest bacon, sliced sourdough, gigantic beefsteak tomatoes), had BLTs w the family at 8 pm. You are THAT inspiring and persuasive! And hilarious.????
I recommend making a bacon weave, but that’s just me! Bacon in every bite and none falling off the sandwich. Taking BLT to a whole ‘nother level.
I was craving a BLT and then I go and read your ridiculously perfect professional tips on making one! Keep being your cool self, Joy!
Am I the only person who puts a schmear of mayo on one slice of toasted bread and a schmear of peanut butter on the other ? I then put the bacon on top of the peanut butter!!!! So good!
You missed one thing (sorry). The mayonnaise must be Hellman’s or Duke’s. Those are the only acceptable choices. I personally am a Hellman’s fan, but accept Duke’s as a viable alternative.
LOL this is probably the best food-related post I’ve read in a long time. It made me laugh so hard, but also has some really great info. Who knew something as simple as a BLT could go so wrong?!
I need this. Now.
Incredible. Your bacon looks incredible and charred on the edges and everything. I love all the attitude you are throwing in this post, because BLT’s are serious business.
I bake my bacon too. On a cooling rack set on top of a baking sheet lined with foil. Easy clean up. A little healthier without the grease. But then I sprinkle brown sugar on it the last few minutes of baking. ;) I’m telling you though – one of the best blts. Sweet/savory.
BLT’s are by far, one of my all time favorite sandwiches! Toasting the bread in the bacon grease is pure genius!! Can’t wait to try!
We’re having BLTCCO’s tonight! We love to add some sharp Cheddar, thinly sliced, a bit of red Onion, and some garden-fresh (and crisp!) cucumber. Deluxe and divine.
This is the best post ever about the best sandwich ever!
This amused me greatly! BLTs are delicious, and some things are meant to be simple, which is why I love your approach. Even though you’re not crazy about additions, I love creamy avocado on BLT. And maybe make it more breakfast-like with a runny fried egg. (I love those fried eggs with bacon!)
Oh my, that looks incredible! Having serious cravings for this now! x
http://www.missamyguest.blogspot.co.uk
This post is the perfect amount of bossiness and comedy. Wish we had more Whole Foods in the UK. But then I would have NO MONEY.
No no no no no, you’ve got to pan-fry the bacon, slowly, until it’s near burnt and you’ve got a good puddle of melted fat, and then you pour some of it off (or not, you heathen, I like you) and fry the bread in that bacon fat. IT IS THE ONLY WAY.
Spot on with everything else though, especially avocado being the only reasonable addition. That, of course, is not a BLT, it’s a BLAT, which is far more fun to say.
never have i felt so connected to a BLT. I DON’T EVEN LIKE BACON!! there. i said it. i will eat it if it’s with other things (like Panera’s turkey avo blt… which breaks ALL your rules) but i feel the need to stop by the store on my way home and get bacon, stop by the wonder bread store (yes, we have an actual STORE in houston) and go to town.
Those toothpicks with the ponies on them?! Adorable. You’re the cutest ever.
Try baking your bacon on parchment paper–makes clean up a snap :)
Never thought to dip the bread in bacon fat – Brilliant! We had company a few weeks ago and someone mentioned that every meal I make has bacon or bacon fat in it in some way…never realized this but no reason to change that, I’ll take it as a compliment.
I’m with you that adding mustard or not toasting your bread are the quickest ways to ruin a BLT. Hands down my favorite sandwich in the whole world! I personally like good, super sour San Fransciso style sourdough or the Oroweat potato bread for mine. I’m a big fan of using butter/bibb/whatever you call it lettuce – a little more flavor and just as much crunch as iceberg. I have serious lunch envy right now!
AWESOME!
Your writing makes me so happy as does the photo of a killer BLT. Thanks for both!
Such a fabulous post!!! You don’t like mayo? Yes you do. :) Perfection!
Joy, you are a genius! In my mind the perfect meal. I love your blog, especially ” let it be Sunday”, which I read every week on Sunday mornings with my coffee. I wondered if you have any advice for a first time blogger? Do it yourself or hire someone? I’m not sure where to start. Thanks so much for evil deliciousness you bring to the world. :)
I’d there a farmer’s market near you? Get your tomatoes there–cheaper, fresher, riper and supporting your local farmer
I don’t know – freshly baked, pillowy loaves of bread taste great untoasted. But I won’t argue with you on the point about fresh tomatoes – those are key to any BLT. Spoken like a true professional, Joy!
That little cocktail stick with the little horse on it is the CUTEST thing ever. I’ll be sure to pick up some bakery-baked bakery bread ASAP.
I think your BLTs are my spirit animal. Or maybe you are! ;) Love this!
god, that bacon looks good!
You made the simplest thing gorgeous. If just I could find decent bacon in Turkey… :(
YUM!
xoxoBella | https://xoxobella.com
I love that you have your sassy pants on for this post!
You don’t like mayonnaise? Yes you do. best.line.ever
Oh my goodness…dip the bread in the bacon fat and toast in a cast iron pan…I am so going to try this! Everything’s better with bacon and bacon fat! And yes, the bacon at WF is the bomb…love your writing, always makes me smile. You write like I talk!! :•))
GIRL. You crack my shit up with these solid tips. My two cents: I add turkey to mine sometimes, and I lightly dust my to’maters with sugar. I really loved this post. Bravo Miz Joy.
Yes please! Feel free to share any leftovers, I won’t mind:)
Have you tried reversing the order of the lettuce and tomato? There is just something so right about tomato next to the mayo.
Great suggestion!
Yes…and you are so absolutely right on that!!
Wow! Cute article! I loved it.
(and I thought I was the only one who knew these “secrets.”
YES! We’ve been eating BLTs weekly here, and I agree with all of the above (though I do like to add a little harissa powder to the mayo to give it a little kick). A total KISS meal, and nobody wants to be stupid.
Wonder Bread? Really? You’re right, it would make a great pillow. But put it in my mouth? No thanks. There’s absolutely nothing to recommend it!
this should be distributed as a PSA. very similar to my approach to the perfect summer sandwich and yet another reminder of how much i love your writing.
I never knew about the bacon at WF meat counter….game changer for sure.
those tomatoes in your BLT look wickedly delicious!
Hee – “fast iron” skillet! P.S. – you can also get delicious heirloom tomatoes from Hollygrove Market over off of Carrollton. Locally grown and less pricy than Whole Paycheck Foods.
those things are speedy.
Oh my goodness…this looks soooo good! I love BLT’s.
In my humble opinion, you’re 100% a professional– I’d trust your opinion on anything food-related! This is without a doubt, a perfect BLT. The heirloom tomatoes. The bacon fat-fried bread. THE MAYO! You get it. Is it acceptable to make a BLT for breakfast? cause I just don’t think I can wait until a more civilized hour to wrap my hands around one of these.. xo
I love the item on bread! Perfectly horrible bread is my favorite choice for BLT’s, grilled cheese and PB&J.
That’s the way I make my BLTs! Super delicious! One time I was making them at my MIL’s house and she was preparing the bread, and she didn’t toast it! Noooo!!! The sacrilege!
Anyway, one tip about the bacon… Line the pan with foil and then all you have to do is ball up the foil once the fat is no longer hot, and throw it away! OR, carefully lift up the foil and pour the bacon grease into a jar in your fridge, because you save the bacon grease, right? Of course you do! It makes the best retried beans, scrambled eggs, etc… ????
I now have the most ridiculous craving for a BLT :(
You are so preaching to the choir! That’s the way we make our BLT’s and it’s perfection. Thanks for stating it so perfectly!
Pure brilliance. The way you write always makes me smile!