Chef John's Tips for the Perfect BLT

Ingredients

• 4 slices Bread (white or whole‑wheat, toasted)
• 6 slices Bacon (thick‑cut, cooked until crisp)
• 6 large leaves Lettuce (Iceberg or romaine, washed and patted dry)
• 1 large Tomato (super‑ripe, sliced about 1/4‑inch thick)
• 2 tablespoons Mayonnaise (regular or light, room temperature)
• to taste Salt
• to taste Black Pepper

Instructions

1. Cook the Bacon

   Heat a skillet over medium heat. Lay the bacon strips in a single layer and cook, turning occasionally, until crisp and golden, about 5 minutes.

   Time: PT5M

   Temperature: medium heat

2. Toast the Bread

   While the bacon cooks, toast the bread slices until lightly golden. If using a toaster, set to medium; if using a pan, toast each side for about 1 minute.

   Time: PT2M

   Temperature: medium heat

3. Prepare the Vegetables

   Wash lettuce leaves and pat dry. Slice the tomato into 1/4‑inch thick rounds. Lightly season the tomato slices with salt and pepper.

   Time: PT5M

4. Spread Mayonnaise

   Evenly spread a thin layer of mayonnaise on one side of each toasted bread slice.

   Time: PT2M

5. Assemble the Sandwich

   On the bottom slice, place lettuce first, then the crisp bacon strips, followed by tomato slices. Top with the second slice, mayo side down.

   Time: PT1M

6. Slice and Serve

   Cut the sandwich diagonally in half with a sharp knife and serve immediately.

   Time: PT1M

Nutrition Facts

Calories

460

Protein

20g

Carbohydrates

35g

Fat

25g

Fiber

3g