Classic BLT Sandwich with Oven-Baked Bacon | CookOS

Classic BLT Sandwich

Name: Classic BLT Sandwich with Oven-Baked Bacon
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 lb bacon; 1 large tomato; 2-3 leaves iceberg lettuce; 2 slices thick-cut brioche bread; 2 tbsp butter; 2 tbsp mayonnaise; potato chips, for serving

A classic BLT sandwich featuring oven-baked bacon for consistent crispiness, fresh tomato and iceberg lettuce, served on buttery toasted brioche bread. This method eliminates stovetop splatter while cooking a full pound of bacon evenly.

🌍American 🏷️Blt 🏷️Sandwich 🏷️Bacon 🏷️Classic sandwich Lunch

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

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Ingredients

1 lb bacon
1 large tomato
2-3 leaves iceberg lettuce
2 slices thick-cut brioche bread
2 tbsp butter
2 tbsp mayonnaise
potato chips, for servingoptional

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Instructions

1
Preheat oven to 350°F.
2
Line a baking sheet with bacon in a single layer.
3
Place the bacon in the preheated oven and set a timer for 30 minutes.
4
Halfway through cooking (at the 15-minute mark), flip the bacon over and return it to the oven to finish cooking.
5
While the bacon is cooking, prepare the vegetables. Thinly slice the tomato and wash the lettuce leaves.
6
Once the bacon is crispy, remove it from the oven and transfer it to a paper towel-lined plate to drain excess grease.
7
Melt butter in a skillet over medium heat.
8
Place the bread slices in the skillet and toast one side until golden brown.
9
Flip the bread and toast the other side.
10
To assemble the sandwich, spread mayonnaise on the inside of both slices of toast.
11
On one slice of toast, layer the lettuce, tomato slices, and about 8 slices of cooked bacon.
12
Top with the second slice of toast, press down gently, and serve immediately.

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Tips & Notes

Pro tips

Pat tomato slices dry with paper towels before assembling to prevent the sandwich from becoming soggy.
Use thick-cut bacon for better texture and easier handling; thin bacon can shatter when crispy.
Spread mayonnaise on both bread slices to create a moisture barrier between the bread and tomato.
Toast brioche until golden and still warm so it holds up to the fillings without becoming mushy.

Substitutions

Iceberg lettuce → Romaine or butter lettuce (adds more flavor)
Brioche → Sourdough or Texas toast (for earthier taste)
Mayonnaise → Aioli or herb mayo (adds complexity)
Bacon → Turkey bacon or tempeh strips (for lower fat content)

Storage & make-ahead

Assemble sandwiches fresh for best texture. Store cooked bacon in an airtight container in the refrigerator for up to 5 days; reheat in a 350°F oven for 5 minutes before using.