📝 About This Recipe
While the BLT has roots in the Victorian tea sandwich, this version elevates the British classic into a gourmet masterpiece using thick-cut streaky bacon and farmhouse bread. The secret lies in the contrast between the warm, salty crunch of the pork and the cold, crisp snap of Gem lettuce, all tied together by a bright, citrus-infused mayonnaise. It is a quintessential summer lunch that celebrates the peak of tomato season and the simple joy of high-quality ingredients.
🥗 Ingredients
The Foundation
- 4 thick slices White Farmhouse Loaf (crusty, high-quality sourdough or bloomer)
- 2 tablespoons Unsalted Butter (softened to room temperature)
The Protein
- 8-10 rashers Dry-Cured Streaky Bacon (thick-cut for better texture)
- 1 teaspoon Maple Syrup (optional, for a subtle glaze)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Produce
- 2 large Heirloom or Beefsteak Tomatoes (ripe, at room temperature)
- 1 head Little Gem Lettuce (leaves separated, washed, and dried thoroughly)
- 1 pinch Maldon Sea Salt (for seasoning the tomatoes)
The Signature Spread
- 4 tablespoons Full-Fat Mayonnaise (preferably Hellmann's or homemade)
- 1 tablespoon Fresh Chives (finely snipped)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Dijon Mustard (for a subtle tang)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Line a large baking tray with parchment paper to ensure the bacon doesn't stick and for easier cleanup.
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2
Lay the bacon rashers flat on the tray, ensuring they do not overlap. This allows the heat to circulate and makes them extra crispy.
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3
Lightly brush the bacon with maple syrup if using, and sprinkle with freshly cracked black pepper. Bake for 12-15 minutes until deep golden brown and crisp.
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4
While the bacon cooks, prepare the spread. In a small bowl, whisk together the mayonnaise, snipped chives, lemon juice, and Dijon mustard until smooth.
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5
Slice the tomatoes into thick rounds (about 1cm thick). Place them on a paper towel and sprinkle lightly with sea salt to draw out excess moisture and intensify flavor.
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6
Prepare the lettuce by removing the core and selecting the crispest inner leaves. Pat them completely dry with a tea towel; moisture is the enemy of a good BLT.
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7
Once the bacon is done, transfer it to a plate lined with paper towels to drain. Do not discard the bacon fat from the tray; keep it for another use!
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8
Lightly butter both sides of your bread slices. Heat a griddle pan or large skillet over medium-high heat.
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9
Toast the bread slices in the pan for 1-2 minutes per side until they are golden and have beautiful char marks, but remain soft in the center.
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10
Begin assembly: Generously slather the chive mayonnaise onto the bottom slices of the warm toast.
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11
Layer the lettuce leaves first; this creates a barrier that prevents the bread from getting soggy from the tomato juices.
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12
Place the salted tomato slices over the lettuce, followed by a mountain of the crispy bacon rashers (4-5 per sandwich).
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13
Spread a final thin layer of mayo on the top bread slice and press down gently to 'set' the sandwich.
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14
Using a serrated bread knife, slice the sandwich diagonally. This classic cut makes it easier to eat and shows off the beautiful layers.
💡 Chef's Tips
Always use room temperature tomatoes; cold tomatoes lose their aromatic sweetness and have a mealy texture. Salting the tomatoes 5 minutes before assembly is crucial as it seasons the fruit and prevents a soggy sandwich. For the ultimate crunch, use 'streaky' bacon rather than back bacon, as the higher fat content renders out more effectively. Don't over-toast the bread; you want a crisp exterior but a pillowy interior to avoid hurting the roof of your mouth. If you want a spicy kick, add a dash of hot sauce or a pinch of cayenne pepper to the mayonnaise mixture.
🍽️ Serving Suggestions
Serve alongside a handful of salt and vinegar kettle chips for the ultimate British 'crisp' crunch. A side of tangy pickled gherkins or cornichons provides a perfect acidic contrast to the fatty bacon. Pair with a glass of chilled Elderflower pressé or a crisp Pale Ale to cut through the richness. A simple side salad of wild arugula with a light lemon vinaigrette adds a refreshing peppery note. For a truly decadent lunch, serve with a small cup of creamy tomato basil soup for dipping.