📝 About This Recipe
The BLT is the undisputed king of the summer sandwich canon, a masterclass in the balance of salt, acid, crunch, and creaminess. This elevated version honors the classic roots while maximizing flavor through thick-cut, oven-rendered bacon and sun-ripened heirloom tomatoes. It’s more than a sandwich; it’s a seasonal celebration of simple ingredients treated with professional respect.
🥗 Ingredients
The Foundation
- 4 slices Sourdough Bread (thick-cut, artisanal loaf preferred)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Protein
- 8 strips Thick-Cut Smoked Bacon (applewood or hickory smoked)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 teaspoon Maple Syrup (optional, for a hint of glaze)
The Produce
- 1 large Heirloom Tomato (sliced 1/2 inch thick, at room temperature)
- 4 leaves Iceberg Lettuce (cold and crisp, inner leaves preferred)
- 1 pinch Flaky Sea Salt (Maldon or similar for seasoning tomatoes)
The Signature Spread
- 1/4 cup High-Quality Mayonnaise (such as Duke's or Hellmann's)
- 1/2 teaspoon Lemon Juice (freshly squeezed)
- 1 teaspoon Fresh Chives (finely minced)
- 1/8 teaspoon Garlic Powder (just a hint for depth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with aluminum foil and place a wire cooling rack on top to ensure the bacon gets crispy on both sides.
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2
Lay the bacon strips across the wire rack in a single layer. Sprinkle with freshly cracked black pepper and a tiny drizzle of maple syrup if using.
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3
Bake the bacon for 15-20 minutes. Check at the 15-minute mark; you want it deeply browned and crisp but not charred. Remove from oven and let drain on paper towels.
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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 to draw out excess moisture and intensify 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 to let the flavors marry.
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6
Prepare the lettuce by washing the leaves in ice-cold water. Pat them completely dry with a kitchen towel; moisture is the enemy of a crisp sandwich.
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7
Butter one side of each bread slice generously. Heat a large cast-iron skillet or griddle over medium heat.
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8
Place the bread butter-side down in the skillet. Toast for 2-3 minutes until the surface is a deep golden brown, then flip and toast the other side for just 30 seconds to warm it through.
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9
Begin assembly: Spread a thick layer of the seasoned mayonnaise on the toasted side of all four slices of bread.
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10
Place the lettuce on the bottom slices first. This creates a moisture barrier that prevents the bread from getting soggy from the tomato juices.
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11
Layer the salted tomato slices over the lettuce. Use two slices per sandwich, slightly overlapping.
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12
Pile 4 strips of bacon onto each sandwich, breaking them in half if necessary to ensure every bite contains bacon.
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13
Close the sandwich with the top slice of bread. Press down gently to help the layers adhere.
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14
Using a sharp serrated knife, slice the sandwich diagonally. This classic cut makes it easier to handle and reveals the beautiful internal layers.
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15
Serve immediately while the bacon is still warm and the bread is perfectly crunchy.
💡 Chef's Tips
Always salt your tomatoes 5 minutes before assembly to unlock their full sweetness and prevent a watery sandwich. Oven-baking bacon ensures perfectly flat, evenly cooked strips that won't curl up on your bread. Use Iceberg or Romaine hearts for the 'L'—tender greens like spinach or arugula lack the structural crunch needed for a BLT. Don't skimp on the mayo; it acts as the glue and the primary fat source that balances the acidity of the tomato. Ensure your bread is toasted but still has a bit of 'give' in the center so it doesn't scratch the roof of your mouth.
🍽️ Serving Suggestions
Pair with a side of kettle-cooked sea salt and vinegar chips for maximum crunch. Serve alongside a chilled glass of dry Rosé or a crisp Pilsner to cut through the richness of the bacon. A small bowl of creamy coleslaw or a spicy pickle spear makes for the perfect deli-style accompaniment. For a spicy twist, add a few dashes of hot sauce to the mayo spread. Top with a fried egg (over-easy) to transform this into an incredible 'BELT' brunch sandwich.