📝 About This Recipe
A cornerstone of American diner culture, the BLT is a masterclass in contrasting textures and temperatures. This version elevates the humble sandwich by pairing salt-cured, oven-rendered thick-cut bacon with juicy heirloom tomatoes and a zesty herb-infused aioli. It is the quintessential summer comfort food, celebrating the peak of harvest season with every crunch and savory bite.
🥗 Ingredients
The Foundation
- 8 strips Thick-cut smoked bacon (hickory or applewood smoked)
- 4 slices Sourdough bread (large, 1/2-inch thick slices)
- 2 tablespoons Unsalted butter (softened)
The Produce
- 2 large Heirloom tomatoes (ripe, sliced into 1/2-inch thick rounds)
- 4 large leaves Iceberg lettuce (cold and crisp, washed and dried)
- 1/2 teaspoon Flaky sea salt (for seasoning tomatoes)
- 1/4 teaspoon Freshly ground black pepper (to taste)
The Signature Aioli
- 1/2 cup High-quality mayonnaise (such as Duke's or Hellmann's)
- 1 teaspoon Lemon juice (freshly squeezed)
- 1 clove Garlic (finely grated or minced into a paste)
- 1 tablespoon Fresh chives (finely minced)
- 1 pinch Smoked paprika (for a subtle depth)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or a wire rack for maximum airflow.
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2
Lay the bacon strips in a single layer on the prepared baking sheet. Bake for 15-20 minutes, or until deep golden brown and crispy, but still slightly pliable.
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3
Transfer the cooked bacon to a paper-towel-lined plate to drain. Reserve 1 tablespoon of the warm bacon fat for the bread if desired.
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4
While the bacon cooks, slice the heirloom tomatoes into thick rounds. Place them on a paper towel and sprinkle both sides with flaky sea salt and 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, grated garlic, minced chives, and a pinch of smoked paprika until smooth. Set aside.
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6
Prepare the lettuce by removing the tough ribs and tearing the leaves into pieces that roughly match the size of your bread slices.
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7
Heat a large skillet or griddle over medium heat. Lightly butter one side of each bread slice.
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8
Toast the bread in the skillet, buttered-side down, until beautifully golden brown and crisp, about 2-3 minutes. The other side should remain soft.
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9
Lay the toasted bread slices on a clean board, toasted-side down. Liberally spread the signature aioli on the soft, upward-facing sides of all four slices.
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10
On two of the slices, layer the crisp iceberg lettuce. Use enough to create a sturdy, crunchy base.
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11
Place 2-3 thick slices of seasoned heirloom tomato over the lettuce.
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12
Break the bacon strips in half and layer 8 half-strips (4 full strips) on each sandwich, overlapping them for full coverage.
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13
Top with the remaining bread slices, aioli-side down. Press down gently to marry the layers.
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14
Using a serrated knife, slice the sandwiches diagonally. Serve immediately while the bacon is warm and the lettuce is cold.
💡 Chef's Tips
Always salt your tomatoes 5-10 minutes before assembly; it draws out moisture and concentrates the sugars for a better flavor profile. Use a high-quality sourdough or brioche; standard white bread often collapses under the weight of juicy heirloom tomatoes. Oven-baking bacon ensures even cooking and prevents the strips from curling, making them easier to stack. Don't skip the lemon juice in the mayo; the acidity is crucial to cutting through the richness of the bacon and fat. For an extra kick, add a thin layer of sliced avocado or a dash of hot sauce to the aioli.
🍽️ Serving Suggestions
Serve alongside a pile of kettle-cooked sea salt and vinegar chips for maximum crunch. Pair with a cold glass of sweetened iced tea or a crisp pilsner beer. A side of creamy coleslaw or a simple potato salad complements the sandwich's savory profile perfectly. For a lighter option, serve with a cup of chilled tomato gazpacho during the summer months.