Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Preheat the oven to 400°F/200°C. Line a rimmed baking sheet with parchment paper or foil.
Lay the bacon on the baking sheet in a single layer and bake for 20 minutes or until crispy. Transfer to a paper towel to soak up the excess grease.
Butter both sides of each slice of bread, then place in a preheated frying pan over medium heat. Toast the bread on both sides until golden brown and crispy.
Spread mayonnaise on each slice of bread. On two of the slices, add lettuce, then tomato slices, and then season with salt and pepper.
Divide the bacon between the two sandwiches, then top each with the second slice of bread. Slice in half to serve.
- Dry the Tomatoes: If your tomatoes are especially juicy, it can be helpful to slice them and then absorb some of the liquid with paper towels. This will help you avoid a soggy sandwich.
- Eat it Right Away: BLT sandwiches should be eaten as soon as you make them. They aren’t good as leftovers.
- Use Quality Ingredients: As with any sandwich, it will only be as good as the ingredients you put on it.
- When cooking bacon: I like to cook bacon in the oven, but you can also cook it in a skillet or in the air fryer if you prefer. Whatever way is easiest for you is totally fine. I don’t recommend cooking bacon in the microwave.
- For a different sauce: Try using a mix of half mayo and half sour cream for your BLT. It’s a bit tangier and lighter than you’d expect and really tasty.
Serving: 1sandwich | Calories: 837kcal | Carbohydrates: 33g | Protein: 19g | Fat: 70g | Saturated Fat: 23g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1128mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3203IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 3mg