BLT crispy bacon tomato

Sunday mornings in my college apartment meant one thing: bacon sizzling in a tiny skillet while my roommate complained about the smoke alarm. We made BLTs on those days when we were too broke for anything fancy, stacking them high and eating them standing up in the kitchen. Something about that combination of hot crispy bacon and cool tomato just hits different.

Last summer my dad came over to help with some repairs and I made us BLTs for lunch. He took one bite and got quiet, then said this was exactly what his mom used to make him, thick-cut bacon and everything. Sometimes the simplest foods carry the heaviest memories.

Ingredients

• 4 slices bread: White bread gives you that nostalgic diner feel but whole wheat holds up better to all those juices
• 6 slices bacon: Thick-cut bacon stays crispy longer and gives you that satisfying chew
• 4 large lettuce leaves: Romaine adds crunch while iceberg provides that cool watery crisp
• 1 large ripe tomato: Room temperature tomatoes release more flavor and wont make your bread soggy
• 2 tablespoons mayonnaise: Spread it to the edges so every bite gets that creaminess
• Freshly ground black pepper: A little kick brightens up the rich bacon

Instructions

Crisp the bacon:

Lay bacon in a cold skillet and turn heat to medium, letting the fat render slowly for even cooking

Toast your bread:

Get it golden brown so it stands up to the juicy tomato without falling apart

Spread the mayonnaise:

Coat each slice completely to the edges creating a moisture barrier

Build your foundation:

Layer lettuce on the mayo side to protect the bread from tomato juices

Add the stars:

Arrange tomato slices and sprinkle with pepper before piling on hot bacon

Finish and serve:

Top with remaining bread slice, cut diagonally, and eat immediately while the contrast is at its peak

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My friend Sarah insists on adding avocado to her BLTs and calls it the ultimate upgrade. We have this ongoing debate about whether it's still a BLT at that point but honestly who argues with avocado.

Getting The Bacon Right

I used to burn bacon constantly until I learned that low and slow is the secret. Starting with a cold skillet lets the fat render gradually and you end up with perfectly crisp slices that arent shatteringly hard.

Bread Selection

Sourdough makes a fantastic BLT if you want something tangy and sturdy enough to handle generous fillings. Just toast it a bit less than usual since the bread is already dense.

Serving Suggestions

These sandwiches want something cold and crisp alongside them. The classic combination works for a reason.

• Cold potato chips with a sandwich are nonnegotiable in my house
• A few pickle slices cut through all that richness beautifully
• Keep extra napkins nearby because a good BLT is meant to be messy

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There is something deeply satisfying about a sandwich you have to eat over the sink. Make extra bacon because you will definitely want seconds.

Recipe FAQs

→ How do I get the bacon crispy?

Cook the bacon in a preheated skillet over medium heat, turning occasionally until edges are golden and crisp, usually 4-5 minutes per side.

→ Can I use different bread types?

Yes, white or whole wheat sandwich bread works well. Toasting enhances texture and flavor.

→ What type of lettuce is best for this dish?

Romaine or iceberg lettuce provides a crunchy and fresh contrast, ideal for layering.

→ How should the tomato be prepared?

Use a large ripe tomato, sliced evenly for balanced moisture and taste in each bite.

→ Are there easy ways to add flavor variations?

Consider adding sliced avocado, a dash of hot sauce, or substituting turkey bacon for a lighter option.