BLT
Thick-cut bacon, beefsteak tomato, and butter lettuce on toasted sourdough.
Tested time and yield
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Yield
- 4 servings
- Difficulty
- easy
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Cook the bacon in a skillet over medium-low heat, or on a rack in a 400°F (205°C) oven, until crisp. Drain on paper towels.
- 02
Slice the tomatoes 1/3 inch (8 mm) thick. Season lightly with salt and let stand on paper towels for 5 to 10 minutes to draw off excess moisture.
- 03
Toast the bread until deeply golden and spread mayonnaise on all interior faces.
- 04
Layer lettuce, tomato, black pepper, and bacon on four slices. Close with the remaining toast and serve at once.
- 05
Tip: A ripe in-season tomato is the central ingredient; the salt-and-drain step improves both flavor and structure.
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