BLT Sandwich
Crispy bacon, juicy ripe tomato, and cool lettuce on toasted bread slicked with creamy mayo.
Ingrédients
- 6 piece thick-cut bacon
- 4 piece sandwich bread · white or sourdough
- 1 piece ripe tomato · large, sliced 1/4-inch thick
- 4 piece iceberg or romaine lettuce · leaves washed and dried
- 3 tbsp mayonnaise
- salt · to season tomato
- black pepper · freshly ground
Préparation
- 1
Cook the bacon
Lay bacon strips in a cold skillet in a single layer. Cook over medium heat for 4-5 minutes per side until deeply golden and crispy. Transfer to a paper-towel-lined plate to drain.
- 2
Toast the bread
While the bacon drains, toast all 4 bread slices until golden brown and firm enough to hold the fillings without going soggy.
- 3
Season the tomatoes
Slice the tomato into 1/4-inch rounds. Lay them on the paper towel for 30 seconds, then season lightly with salt and black pepper.
- 4
Spread the mayo
Spread a generous layer of mayonnaise on one side of each slice of toast, going all the way to the edges.
- 5
Build the sandwich
On the bottom slice, layer lettuce leaves first, then tomato slices, then 3 strips of crispy bacon. Set the top slice mayo-side down and press gently.
- 6
Cut and serve
Cut diagonally corner to corner and serve immediately while the bacon is still warm and crispy.
