You can get a BLT at any old diner but the secret to the best BLT is in the ingredients you choose and you can’t do that at the diner.
Is there a better summer sandwich than the BLT? We don’t think so. The beauty of the BLT is its simplicity and its focus on quality ingredients – which is key to turning an average BLT into an outstanding one.
The quick way to make a BLT is to simply buy the highest quality ingredients you can, but if you want some more specifics, read on. We’re breaking down all the best tips for making the best BLTs.
We don’t want to start a debate, but bacon might be the most important ingredient in a BLT. You definitely want to splurge on this ingredient and buy high-quality, thick-cut bacon. Also, no skimping here. Make sure you have a minimum of two slices per sandwich.
We’re going old-school with iceberg lettuce and it totally works best in the BLT. It adds flavor and moisture without the flavor overpowering your sandwich. We slice it thin, similar to coleslaw, so none of the ingredients slide when you bite in. Add a thick layer so there’s plenty of crunch.
This is another component that is worth spending money on. If you’re not sure what the difference is, check out our breakdown of the types of tomatoes out there. Heirloom or beefsteak tomatoes work well, just make sure they are bright red and totally ripe. Don’t forget to give them a sprinkle of salt before putting them on the sandwich.
White bread wins here! You don’t want your bread to overpower the other flavors going on, so keep it simple with a nice, fluffy white loaf that’s as fresh as you can get it.
Any mayo will work – but NO flavored mayos and keep it real – no Miracle Whip. Keep. It. Simple. Remember?
Pro Tip: The BLT is a sandwich that is best cut in half or even quarters – once you start it, you can’t really put it down.Print
- 1 lb. thick sliced bacon
- 1 small head iceberg lettuce
- 4 Tbsp. mayonnaise (or to taste)
- 8 slices white bread
- 1 lb. tomatoes (heirloom or beefsteak)
- Preheat oven to 400°F.
- Place bacon on baking sheet in a single layer. Bake for 15 minutes, or until crispy. Drain on paper towel to absorb any excess grease.
- Wash and dry lettuce. Thinly slice.
- Heat a grill pan over medium-high heat. Slather 1/2 tablespoon mayonnaise on each slice of bread (one side only) and grill bread until golden brown, about 4 minutes. Set aside and repeat with remaining pieces of bread.
- Slice tomatoes. Season with a sprinkle of salt.
- Spread the non-toasted sides of the bread with remaining 1/2 tablespoon per slice (more to taste) and layer lettuce, tomato and bacon on bread. Top with remaining slice of toasted bread.