1large perfectly ripe tomato(cut into 4 generous slices; or 2 plum tomatoes, cut into 4 lengthwise slices each)
Kosher salt and freshly ground black pepper(to taste)
Romaine or iceberg lettuce(about 8 sandwich-size pieces)
Instructions
You can bake your bacon (add 4 to 6 extra minutes to the cooking time for a 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 one 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.
You can include a sautéed thin chicken cutlet or a piece of broiled or grilled salmon filet (this kind of makes me think of a Cobb salad sandwich).
Change out the bacon for pancetta, or try turkey bacon. There is some vegan bacon on the market now — worth a shot if you are a vegan craving this classic sandwich!
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 of your choice.
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).