By Harry Cruse | TasteSavory
A BLT has only three main ingredients, which is exactly why small details make such a difference. A pale winter tomato, limp bacon, or soggy bread can ruin it, while a ripe tomato, crisp bacon, and well-toasted bread make it one of the best sandwiches there is. This guide covers the basics that matter most: how to cook bacon so it’s crisp and flat, how to season and drain tomatoes, how to toast the bread, and how to stack the sandwich so it holds together. It also covers ten popular twists, such as avocado, a fried egg, and fried green tomatoes, plus a recipe for the classic and a fried green tomato version.
The short answer
- The tomato is the star. Use a ripe, in-season tomato at room temperature.
- Salt the tomato slices, let them rest for 10 minutes, and blot them dry.
- Bake the bacon in the oven for flat, evenly crisp slices.
- Toast the bread, and put the lettuce against it to keep it from going soggy.
- Upgrade the mayo with pepper, garlic, herbs, or the drained tomato liquid.
Start with the tomato
A BLT is only as good as its tomato. Choose one that’s ripe, heavy for its size, and fragrant at the stem end. In season, local heirloom or garden tomatoes are hard to beat. Out of season, small tomatoes, such as cherry or Roma varieties, are often better than large pale ones. Keep tomatoes at room temperature until you use them, because refrigeration can dull their flavor and texture, as we note in our guide to storing food in the kitchen.
Then season them. Slice the tomato about ¼ inch thick, and sprinkle each slice with a pinch of kosher or flaky salt. Let the slices rest on a rack or paper towels for 10–15 minutes. The salt draws out some of the liquid, which concentrates the tomato flavor and keeps the sandwich from getting watery. Blot the slices, and add black pepper. You can save the liquid that collects and stir a teaspoon or two into your mayonnaise for a tomato-flavored spread. A little acid, such as a few drops of balsamic vinegar or lemon juice, also brightens a tomato that’s less than perfect, following the same balance of salt and acid we describe in flavor and color in cooking.
Cook the bacon so it’s crisp and flat
Bacon cooked in a skillet tends to curl and cook unevenly. Baking it in the oven gives flat, evenly crisp slices with almost no standing at the stove.
- Heat the oven to 400°F (200°C). Line a rimmed sheet pan with parchment paper or foil. A heavy sheet pan, like the one in our essential kitchen tools list, resists warping.
- Lay the bacon slices in a single layer, close together but not overlapping.
- Bake for about 15–20 minutes for regular-cut bacon, or 20–25 minutes for thick-cut, until it’s deep golden and crisp. Start checking early, because ovens vary.
- Transfer the slices to paper towels to drain.
For a skillet, start the bacon in a cold pan over medium heat, so the fat renders gradually, and cook for about 8–12 minutes, turning as needed. Thick-cut bacon gives more chew, while regular-cut is crisper. Aim for crisp but not brittle, so the bacon bites cleanly instead of pulling out of the sandwich in one piece. Let the pan fat cool, strain it, and refrigerate it if you want to use it for toasting bread, within a few weeks.
Toast the bread
Bread keeps the sandwich together, so it needs some structure. Choose a good sturdy white bread, sourdough, or a ciabatta roll, sliced about ½ inch thick. There are three popular ways to toast it.
- Classic toaster toast: Toast both slices until golden. It’s simple and gives a firm base.
- One side only: Toast just one side of each slice, and put the toasted sides facing inward. You get a soft outer surface and a crisp inner surface, which many people find easier to bite through.
- Pan-toasted in bacon fat or butter: Brush a thin layer of bacon fat or butter on the bread and toast it in a skillet over medium heat for 2–3 minutes per side. It adds richness without making the bread greasy, if you use a light touch.
Rubbing a cut clove of raw garlic over warm toast adds a gentle garlic flavor. The rough surface of the toast acts like a fine grater, so a little goes a long way.
Upgrade the mayo
Mayonnaise is the sauce that binds a BLT together, and flavored versions are one of the easiest upgrades. Stir any of these into ¼ cup of mayonnaise.
| Add to ¼ cup mayo | Flavor |
|---|---|
| 1–2 teaspoons drained tomato liquid and black pepper | Tomatoey and peppery |
| 1 small grated garlic clove and a squeeze of lemon | Garlicky and bright |
| 2 tablespoons chopped fresh basil and lemon zest | Fresh and herby |
| 1–2 teaspoons chipotle in adobo, minced, or hot sauce | Smoky and spicy |
| 1 teaspoon Dijon or whole-grain mustard | Tangy |
| 1 teaspoon prepared horseradish | Sharp |
Our six essential sauces also include a garlic-yogurt sauce that works as a lighter spread. If you make your own mayonnaise, use pasteurized eggs, since classic mayonnaise contains raw egg. Mustard, pesto, or hummus work for anyone who doesn’t like mayo.
Choose crisp greens
Lettuce provides cool crunch. Iceberg and romaine give the most reliable crispness, and shredded lettuce is easier to bite through than whole leaves. Dry the leaves thoroughly, because water makes the bread soggy. For a peppery bite, swap in arugula, watercress, or sprouts, and add fresh basil leaves for a summery lift.
Stack it so it holds together
- Spread mayo on both slices of toast.
- On the bottom slice, lay the lettuce first. It acts as a moisture barrier between the bread and the tomato.
- Add the tomato slices, seasoned and blotted.
- Add the bacon, broken or laid in a single layer so every bite has some.
- Top with the second slice, press gently, and cut diagonally with a serrated knife. Use toothpicks or skewers if the sandwich is tall.
The order matters. Putting the tomato directly on the bread is the quickest way to a soggy sandwich, so keep it between the lettuce and the bacon. Assemble just before eating, so the toast stays crisp.
Recipe 1: The classic BLT
Prep time: 15 minutes, plus 10 minutes resting | Cook time: 20 minutes | Makes: 2 sandwiches
Ingredients
- 8 slices bacon
- 1 large ripe tomato (about 8 ounces / 225 g), sliced ¼ inch thick
- Kosher or flaky salt and black pepper
- 4 slices sturdy white bread or sourdough
- 3 tablespoons mayonnaise
- 1–2 teaspoons drained tomato liquid (optional)
- 4–6 leaves crisp lettuce, dried
Instructions
- Heat the oven to 400°F (200°C). Bake the bacon on a lined sheet pan for 15–20 minutes, until crisp. Drain on paper towels.
- Meanwhile, sprinkle the tomato slices with salt and let them rest on paper towels or a rack for 10–15 minutes. Blot them dry, and season with pepper. Collect any liquid in a small bowl.
- Stir the tomato liquid into the mayonnaise, if using.
- Toast the bread. Spread the mayonnaise on each slice.
- Layer lettuce, tomato, and bacon on two slices, and top with the other two slices. Cut and serve right away.
Recipe 2: Fried green tomatoes for a Southern-style BLT
Prep time: 15 minutes | Cook time: 10 minutes | Makes: about 8 slices, enough for 2–3 sandwiches
Ingredients
- 2 medium green (unripe) tomatoes, sliced about ¼ inch thick
- ½ teaspoon fine salt, plus more for finishing
- ½ cup (65 g) all-purpose flour
- 1 large egg beaten with 2 tablespoons milk
- ¾ cup (110 g) fine cornmeal, mixed with ¼ teaspoon black pepper
- About ½ cup neutral oil, for shallow frying
Instructions
- Sprinkle the tomato slices with the salt and rest them on paper towels for 10 minutes. Blot dry.
- Set up three shallow dishes: flour, the egg mixture, and the cornmeal. Dredge each slice in flour, then egg, then cornmeal, pressing lightly so the coating sticks.
- Heat ¼ inch of oil in a skillet over medium-high heat until it shimmers. Fry the slices in a single layer, without crowding, for 2–3 minutes per side, until golden brown.
- Drain on paper towels and sprinkle with a pinch of salt. Use them in place of fresh tomato on a BLT, with the sauce of your choice.
Note: Hot oil can spatter, so keep children away from the stove, and dry the slices well before they go in. Pimento cheese or a remoulade-style sauce goes well with them.
Ten twists worth trying
| Twist | What it adds | Notes |
|---|---|---|
| Avocado (a BLAT) | Creamy richness | Season it with salt and lemon or lime juice |
| Fried egg (a BELT) | Rich yolk that acts like a sauce | See our guide to cooking eggs. Cook it until firm for anyone in a higher-risk group |
| Fried green tomato | Tangy crunch | Use Recipe 2 above |
| Cheese, such as sharp cheddar, pepper jack, or Swiss | Salty richness | Melt it on the toast or on the hot bacon |
| Pimento cheese | Creamy, tangy, and mildly spicy | Use it in place of mayo |
| Arugula or watercress | Peppery bite | A good swap for lettuce |
| Fresh basil | Summery brightness | Layer a few leaves, or blend them into the mayo |
| Candied or maple bacon | Sweet and salty contrast | Sprinkle about ½ teaspoon brown sugar per slice before baking, and watch closely because sugar burns. See sweet and salty foods |
| Thinly sliced red or pickled onion | Sharp, tangy crunch | Soak raw onion in cold water for 10 minutes to mellow it |
| Crisped prosciutto | Salty, thin, and crunchy | Bake it on a sheet pan until crisp, usually a few minutes |
Some people also swear by a thin layer of peanut butter, but it’s a divisive choice, and it’s a risk for anyone with a nut allergy. Once you start adding things, a BLT turns into a different sandwich, and that’s fine. A good rule is to change one element at a time so you can taste what it adds. As one old kitchen saying goes, every addition is also a subtraction, so don’t bury the tomato.
A make-ahead chopped BLT
For picnics or lunches, chop the cooked bacon, lettuce, and drained tomatoes, and stir them with enough mayonnaise to bind, plus salt and pepper. Keep the mixture in a sealed container in the refrigerator, and spoon it onto freshly toasted bread when you’re ready to eat. It’s best within a day or two, and it must be kept at 40°F (4°C) or below. Don’t leave any mayonnaise-based sandwich or salad out for more than 2 hours, or 1 hour if it’s above 90°F (32°C). See our meal prep guide for more.
Troubleshooting
- Soggy sandwich: The tomatoes were wet or placed against the bread. Salt and blot them, dry the lettuce, and layer the lettuce against the bread.
- Bacon pulls out in one piece: It’s too thick or too chewy. Cook it crisper, or break the slices in half.
- Bland tomato: It wasn’t ripe, or it was stored in the refrigerator. Salt it, add a drop of balsamic vinegar, or use a smaller sweet variety, such as cherry tomatoes, sliced.
- Bacon is chewy in the oven: It needs more time. Add 2–3 minutes and check again.
- Sandwich falls apart: Too many wet ingredients, or the bread is too soft. Use sturdier bread and cut with a serrated knife.
- Bread tears when toasted: It’s too thin, or it was sliced unevenly. Use slices about ½ inch thick.
FAQ
What’s the best bread for a BLT?
A sturdy white bread or sourdough, toasted. Ciabatta and rolls work too, but the bread should be crisp outside and firm enough to hold the filling.
Should I bake or fry the bacon?
Baking gives flatter, more even slices with less attention. Frying gives you rendered fat for toasting the bread. Either works.
Can I use turkey bacon?
Yes, though it’s leaner and cooks differently. Cook it until crisp, and watch it closely.
Does a BLT stay a BLT with avocado or egg?
Purists say no, but cooks often give it a new name, such as BLAT or BELT. The name matters less than the taste.
Can I make BLTs ahead?
Prepare the components ahead and assemble just before eating. A fully assembled BLT gets soggy within an hour or so.
Conclusion
A great BLT comes from a few careful steps: a ripe, salted tomato, bacon cooked until it’s crisp and flat, good toasted bread, and a stack that keeps the moisture away from the bread. Master the classic first, then try the herb mayo, the avocado, or the fried green tomatoes. Start with the best tomato you can find, and give it the attention it deserves.
