A Classic BLT Sandwich doesn’t need any bells or whistles to be amazing, which is kind of the point. When there are only five ingredients, you pay attention to each one, and I try to make sure every piece really shines. The salty bacon, juicy tomato, and crisp lettuce sandwiched between perfectly toasted bread feels like it was always meant to be. AND it’s hard to beat the fact that you can make TWO whole BLT sandwiches at home for less than what you’d spend on just one somewhere else!
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Easy and Delicious BLT Sandwiches
BLT stands for bacon, lettuce, and tomato, which are the backbone of this classic sandwich. Whenever I make one at home, I oven cook the bacon so it’s evenly crisp with a shattering crunch. I also use mayo to toast the bread for superior browning (it has a higher smoke point than butter!) and extra flavor. And since I’m firmly in the “more mayo is better” camp, I really pile it on, though you can keep it light if you prefer. Add in crisp lettuce and ripe tomato, and you’ve got an easy BLT sandwich that’s simple but totally unforgettable.
Classic BLT Sandwich
Servings 2 sandwichesIngredients
- 6-8 slices bacon ($1.68)
- ¼ cup mayonnaise (divided, $0.22*)
- 4 slices bread (2 per sandwich, $0.96)
- 4-5 leaves iceberg lettuce (removed from the head and torn into smaller pieces, $0.22)
- 1 slicer tomato (sliced, $1.43)
- salt (to taste. $0.02)
- black pepper (freshly cracked, (to taste) $0.03)
Instructions
- Gather ingredients. I’m only making 2 BLTs today, but gather the ingredients for whatever size army you’re preparing to feed! :)
- Cook the bacon in a 400ºF oven for 20-25 minutes until it’s nice and crispy using our oven-baked bacon method. I like to reserve my bacon fat for later use so nothing goes to waste (like warm bacon vinaigrette!)
- Meanwhile, lightly spread mayonnaise on all sides of 4 pieces of bread. Front and back! I LOVE mayonnaise, but you need to show restraint here— don’t worry, you add more later! I used about 1 Tbsp per 2 slices of bread.
- Tear the iceberg lettuce leaves into pieces that resemble the size of your bread. I go heavy on the lettuce in my BLTs! Slice the tomatoes.
- In a hot pan over medium heat, sear both sides of the prepared bread until toasty and crisp, about 3 minutes per side.
- Remove toasted bread from the skillet and start assembling your sandwiches! First, spread the remaining mayonnaise onto one side of each slice of toasted bread.
- Next, add lettuce.
- Then, add bacon. (I used 3-4 slices per sandwich, crumbled up.)
- Last, add your tomato and a sprinkle of salt and pepper. Blot your tomato slices with a paper towel if they're really ripe and juicy and you’re making this for lunch at work later…it will help you avoid a soggy sandwich. I used 2 slices per sandwich.
- Put a lid on it (aka the second slice of toasted bread, mayo side down!) and enjoy!
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Equipment
- Baking Sheet
- Skillet
Notes
Nutrition
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Gather all of your ingredients.
Cook the bacon: Follow our oven baked bacon method to cook 6-8 slices of bacon (in a 400ºF oven for about 20-25 minutes) until nice and crispy.
I like to reserve my bacon fat for later use so nothing goes to waste (like the warm bacon vinaigrette I make in my BLT avocado salad)
Prep the other ingredients: While your bacon cooks, lightly spread mayonnaise on all sides of 4 pieces of bread (front AND back!) I used about 1 Tbsp per 2 slices of bread here.
Tear 4-5 leaves of iceberg lettuce so they’ll fit nicely in your bread, and slice 1 tomato.
Toast the bread: Heat a pan over medium heat and add the prepared bread. Toast on one side for about 3 minutes until toasty and crisp. You may need to work in batches (as I did here), depending on the size of your pan.
Now flip the bread and toast on the other side for about 3 more minutes.
Assemble the sandwiches: Remove the toasted bread from your skillet and make your sandwiches. Start by spreading the remaining mayo over one side of each slice of bread (I LOVE mayo, so add as much as you want!)
Then top one slice with the torn lettuce.
And top the lettuce with the cooked bacon (I used 3-4 slices per sandwich, crumbled to fit the bread)
Lastly, add the sliced tomatoes (I used 2 slices per sandwich). If your tomatoes are especially juicy, you can blot them with a paper towel first to avoid a soggy BLT. Sprinkle the tomato slices with salt and black pepper to taste.
Top the tomatoes with the remaining slices of bread, and enjoy!
Tips for the Best BLT Sandwich
I think any way you stack bacon, lettuce, tomato, and mayo between toasted bread is going to make a pretty darn good sandwich. But if you want a BLT that’s extra flavorful and perfect for you, it’s the little choices with each ingredient that make the biggest difference:
- Go with the bacon you usually buy. I went for hickory smoked bacon because it’s smoky, salty, and adds a ton of flavor without needing anything extra. It’s also a classic choice and a great budget-friendly option. If you love maple, applewood, or a thicker cut bacon for a chewier texture, go with that. You can also use a veggie/vegan bacon alternative!
- Choose a crisp lettuce. Iceberg lettuce offers the best crunch for your money. It’s also got a really nice sweetness that balances the salty bacon. It’s my lettuce of choice and I’m sticking with it! Other good options are romaine or butter lettuce.
- Use ripe tomatoes (and blot them if they’re extra juicy). I like big slicer tomatoes, but heirlooms are great for extra flavor, and nothing beats a garden-grown one in peak season!
- The best bread for a BLT is whatever you have to work with. Seriously. White sandwich bread is simple and classic, but I’ll happily use sourdough or wheat if that’s what’s around!
- Make it ‘gourmet’. Add avocado for a BLAT (bacon, lettuce, AVOCADO, and tomato), swap in candied bacon, or pile on sliced chicken for a chicken club sandwich-style BLT stack. You do you!!
Serving Suggestions
Potato chips and a pickle spear are always an easy win with a classic BLT sandwich. But if you’re a fellow pickle lover, our dill pickle pasta salad is another fun option for a super filling lunch! I also sometimes make a batch of air fryer French fries while the bacon cooks. If I’m in the mood for something lighter, I’ll add a simple side salad or a bowl of fresh fruit.
I’ve never grilled this sandwich before–usually just toast the bread in the toaster, but grilling adds an extra deliciousness factor. No summer is complete without this sandwich and using a perfectly ripe locally grown tomato–definitely go to a local farmers’ market if you don’t grow your own. I always cook bacon in the oven to get perfect flat and even slices every time. I think just about any lettuce works, but iceberg has the crunch! And while I’m a committed whole grain bread person, this sandwich just isn’t the same without some version of white bread. I favor a rustic type. As a southerner, it has to be Duke’s mayo for me! Hellman’s is 2nd choice. Thanks, Jess!