The Ultimate BLT Sandwich
The platonic ideal of this inimitable sandwich.Katie Workman bacon, comfort food, sandwich, summer
Serving Size: 4
My husband asked me why I thought people needed a BLT recipe: “Isn’t this self-explanatory?” Sure, on the face of it, yes. Bacon, lettuce, and tomato. But that’s just the beginning.
What Makes the Ultimate BLT
But it’s a run-of-the-mill BLT that’s self-explanatory— the Ultimate, the best BLT Sandwich needs a bit of discussion. Thick-cut bacon vs. regular (at least that’s where I head most of the time), cooked to the perfect degree of crispness. Buying good bacon, vas. everyday bacon is worth the extra few bucks here.
You will use mayonnaise (again, pick a good mayo! You can never go wrong with Hellman’s), not only in the sandwich but also in the griddling of the bread. Then of course you need to make sure you are using the most perfect, ripe tomatoes you can find, and nestling the tomato directly against the bread so that the toasted berad can absorb all of those lovely juices from the sliced tomato.
Speaking of the bread, the best bread for a blt has some density, some presence. A good sliced Pullman loaf or country white is perfect. And choose fresh, super crisp lettuce, whether you are a romaine person, or an iceberg person.
And then you can keep going, if you like, potentially adding a number of optional ingredients (just below) means that you will have a BLT worth the discourse.
And don’t miss the videos below!
You can make the bacon a few hours ahead of time, but it’s best not to refrigerate it before using it in the sandwich. Or if you do refrigerate it, warm it slightly in a pan or in a low (300°F or so) oven.The Ultimate BLT Sandwich recipe: The platonic ideal of one of the greatest sandwiches ever (including a surprising second use for mayo!)Click To Tweet
What to serve with a BLT?
The short answer is nothing is really necessary; it’s a perfect meal unto itself. But chips are always welcome alongside a sandwich, and I think a handful of crispy potato chips or maybe old-school Fritos would be delightful. And yes, a potato salad like Classic Potato Salad with Celery and Fresh Thyme would be lovely.
And even though this sandwich is near perfect on its own….there are plenty of ways to change it up.
(Purists, look away. You don’t need to be here.)
Tips to Change Up Your BLTS:
- Add grilled or caramelized onions, or a thin slice of raw onion
- Swap out the plain lettuce for arugula or watercress, or a spinach and watercress blend.
- You can include a sautéed thin chicken cutlet, or a piece of broiled or grilled salmon fillet – this kind of makes me think of a Cobb salad sandwich)
- Change out the bacon for pancetta
- Add a slice of avocado or guacamole, or make a quick guac-ish mash smash up some avocado with lime juice and maybe some minced scallion or minced cilantro
- Mix the mayo with some smoked paprika (pimenton), pureed chipotle in adobo sauce, harissa, minced fresh basil, cilantro, or another fresh herb or your choice (in this post there are two video versions: plain mayo and chipotle mayo – also with guacamole). Or try Sriracha mayo!
- Slide on a fried egg
- When you’re browning the bread, you could add a slice or a smear of cheese on half the slices (on the top as you brown the bottom – any cheese, such as cheddar, Monterey jack, brie, or goat cheese. Cover the pan for 1 to 2 minutes until the cheese melts slightly, and then assemble the BLTs (lightly mayo the non-browned side of the remaining 4 slices of bread).
Even after this recipe is sent out into the world wide web I will work on it forevermore. Such is my dedication to all of you, my commitment to the platonic ideal of the perfect BLT.
No, no—no need to thank me. It’s part of the job.
The Ultimate BLT – The Original
The Ultimate BLT – The Spicy Edition
- 6 pieces thick-cut bacon
- 8 slices good bread such as a Pullman loaf
- 4 tablespoons mayonnaise approximately; I use Hellmann’s
- Nonstick cooking spray
- 1 large perfectly ripe tomato cut into 4 generous slices, or 2 plum tomatoes, cut into 4 lengthwise slices each
- Kosher or coarse salt and freshly ground black pepper
- Romaine or iceberg lettuce about 8 sandwich-size pieces
- You can either bake your bacon (add 4 to 6 extra minutes to the cooking time for thick cut), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
- Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
- Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT. Read on for some more ideas.