A Classic BLT Sandwich built on mayo-toasted bread with crispy oven-baked bacon, fresh lettuce, and ripe tomatoes. The standout technique is pan-searing the mayonnaise-spread bread until golden and crisp, then assembling while warm.
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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!
Store assembled sandwich wrapped in foil for up to 2 hours; best eaten fresh. Cooked bacon keeps refrigerated for 5 days and can be rewarmed in a 350°F oven.
Assemble just before serving to avoid sogginess. You can cook bacon and toast bread up to 2 hours ahead, then assemble when ready to eat.
Bake at 400°F for 20–25 minutes until crispy. Line a baking sheet with foil for easy cleanup.
Blot tomato slices with paper towel before adding them, use mayo as a moisture barrier on both bread slices, and assemble right before eating.
Yes. Sourdough, ciabatta, or whole wheat work well. Avoid soft breads that won't crisp up when pan-seared.
Aioli, Greek yogurt mixed with garlic, or a thin layer of soft butter work as alternatives, though they'll change the flavor.
