📝 About This Recipe
The BLT is a masterclass in simplicity, tracing its roots back to the tea sandwiches of the Victorian era before becoming an American diner icon. This version elevates the humble classic by balancing salty, thick-cut applewood bacon with the juicy, umami-rich sweetness of peak-season heirloom tomatoes. With a hint of lemon-herb aioli and perfectly toasted sourdough, it is the quintessential summer sandwich that defines the harmony of crunch and freshness.
🥗 Ingredients
The Foundation
- 4 slices Sourdough Bread (thick-cut, artisanal quality)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Proteins and Produce
- 8-10 strips Thick-cut Applewood Smoked Bacon (center-cut preferred)
- 1 large Heirloom Tomato (ripe, sliced into 1/2 inch rounds)
- 4 leaves Iceberg Lettuce (cold and crisp, rinsed and dried)
- 1 pinch Flaky Sea Salt (for seasoning the tomatoes)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Signature Spread
- 1/2 cup Mayonnaise (high-quality or homemade)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1 tablespoon Fresh Chives (finely minced)
- 1/4 teaspoon Garlic Powder
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Cooking bacon in the oven ensures perfectly flat, evenly cooked strips with minimal mess.
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2
Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top. Arrange the bacon strips in a single layer on the rack.
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3
Bake the bacon for 15-20 minutes, or until it reaches your desired level of crispiness. Transfer to a paper towel-lined plate to drain.
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4
While the bacon cooks, slice your heirloom tomato into thick, 1/2-inch rounds. Place them on a paper towel and sprinkle lightly with flaky sea salt and cracked black pepper. Let them sit for 5 minutes to intensify the flavor.
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5
In a small bowl, whisk together the mayonnaise, lemon juice, minced chives, and garlic powder until smooth. Set aside in the refrigerator.
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6
Prepare the lettuce by removing the core and separating large, vibrant leaves. Submerge them in ice water for 2 minutes, then spin or pat them completely dry for maximum crunch.
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7
Generously butter one side of each sourdough slice. Heat a large skillet over medium heat and toast the bread butter-side down until golden brown and crispy, about 2-3 minutes.
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8
Lay the toasted bread slices on a clean board, toasted side down. Spread a generous layer of the herb aioli on the soft, non-toasted side of all four slices.
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9
On two of the slices, layer the lettuce first. Folding the leaves to fit the bread creates a stable base that prevents the other ingredients from sliding.
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10
Place 2-3 thick slices of seasoned tomato over the lettuce.
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11
Stack 4-5 strips of bacon on top of the tomatoes. For the best bite, break the bacon strips in half so they fit perfectly within the borders of the bread.
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12
Close the sandwiches with the remaining bread slices, aioli-side down. Press down gently to marry the layers.
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13
Using a serrated knife, slice the sandwiches diagonally. Serve immediately while the bacon is warm and the bread is crunchy.
💡 Chef's Tips
Always season your tomatoes directly; it transforms the sandwich from good to unforgettable. Use a wire rack for the bacon to allow heat to circulate, ensuring it stays crispy rather than greasy. Don't skip drying the lettuce—excess water is the enemy of a good sandwich and will make the bread soggy. If heirloom tomatoes aren't in season, use Roma or Campari tomatoes for the best flavor-to-moisture ratio. For a spicy kick, add a teaspoon of Sriracha or chipotle adobo to the mayonnaise mixture.
🍽️ Serving Suggestions
Serve with a side of kettle-cooked sea salt and vinegar chips for an extra crunch. Pairs beautifully with a chilled glass of dry Rosé or a crisp Pilsner. A small side of creamy coleslaw or a dill pickle spear provides the perfect acidic contrast. For a lighter meal, serve alongside a cup of chilled gazpacho or creamy tomato basil soup.