The Ultimate BLT Sandwich

The platonic ideal of this inimitable sandwich.

Serving Size: 4

The Ultimate BLT / Katie Workman /

My husband asked me why I thought this was a recipe people needed: “Isn’t this self-explanatory?”

Sure, on the face of it, yes. But it’s a run-of-the-mill BLT that’s self-explanatory—the Ultimate BLT Sandwich needs a bit of discussion. Thick-cut bacon vs. regular, mayonnaise used, not only in the sandwich but also in the griddling of the bread; nestling the tomato directly against the bread; plus 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 / Katie Workman /

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.)

  • Swap out the plain lettuce for arugula or watercress, or as in one of these videos a spinach and watercress blend.
  • Swap out the bacon for pancetta
  • Add grilled or caramelized onions (check out the video!), or a thin slice of raw onion
  • Add a fried egg (check out the video!)
  • 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 guacamolel).
  • Add a sautéed thin chicken cutlet, or a piece of broiled or grilled salmon fillet – this kind of makes me thing of a Cobb salad sandwich)
  • 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 this sandwich. No, no—no need to thank me. It’s part of the job.

The Ultimate BLT / Katie Workman /

The Ultimate BLT – The Original

The Ultimate BLT – The Spicy Edition

The Ultimate BLT Sandwich


  • 6 pieces thick-cut bacon
  • 8 slices good bread, such as a Pullman loaf
  • About 4 tablespoons mayonnaise (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

1. You can either bake your bacon (add 4 to 6 extra minutes to the cooking time), 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.

2. 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.

3. 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.

What the Kids Can Do

They can smear the bread with the mayonnaise, slice the tomato with an age-appropriate knife, season with salt, layer up the sandwich, and choose any add-ins.

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2 thoughts on “The Ultimate BLT Sandwich”

  1. 45lennie says:

    I make mine the same way except I use shredded lettuce, and the second the toast pops up I put a slice of american cheese on the hot bread. You really can’t taste the cheese but it gives the sandwich a bit of a creamy flavor. If you wait too long to add the cheese, it will not taste the same.

    1. Katie Workman says:

      It’s all in the details, right? Sounds delicious.

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