BLT Sandwich

1. 1
   fry · ~9 min

   Cook the bacon until crisp.

   1.Lay bacon slices in a cold skillet without overlapping.

   2.Set heat to medium and cook 4-5 minutes until underside is golden and crisp.

   3.Flip with tongs and cook another 3-4 minutes until fat is rendered and bacon is crisp.

   4.Transfer to a paper towel-lined plate to drain.

   TIPStarting in a cold pan renders the fat slowly, giving you evenly crisp bacon without burning.
2. 2
   prep · ~2 min

   Slice the tomatoes and season them.

   Using a serrated knife, slice each tomato into 4 even rounds. Lay them on a plate and sprinkle lightly with salt and a crack of black pepper.

   TIPA serrated knife cuts through tomato skin without squashing the flesh.
3. 3
   prep · ~3 min

   Toast the bread.

   Toast all 8 bread slices in a toaster or under the broiler until light golden and crisp on the surface but still slightly soft inside.

   TIPLight toasting prevents the bread from turning soggy once the tomato and mayo go on.
4. 4
   assemble · ~2 min

   Spread mayonnaise on every slice.

   Spread ½ tablespoon of mayonnaise evenly over one side of each toasted bread slice, edge to edge.

   TIPSpreading mayo to the very edges creates a moisture barrier that keeps the toast crisp longer.
5. 5
   assemble · ~3 min

   Layer the BLT.

   1.On 4 bread slices, place a lettuce leaf, folding it to fit the bread.

   2.Add 2 seasoned tomato rounds on top of the lettuce.

   3.Lay 3 crispy bacon slices over the tomato, crisscrossing them.

   4.Finish with a second lettuce leaf, then close with the remaining toasted bread, mayo-side down.

   TIPPlacing lettuce directly against the bread on both sides shields the toast from tomato juices.
6. 6
   serve · ~1 min

   Slice and serve immediately.

   Cut each sandwich diagonally with a sharp knife. Serve right away while the bacon is still warm and the toast is crisp.

   TIPDon't let assembled sandwiches sit — the tomato juices will soften the toast within minutes.

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