5.0 from 3 votes
Best BLT Sandwich Recipe
A BLT sandwich is a classic, but you can make it even better with just a few simple tips. This is one of our go-to summer meals when we have fresh juicy tomatoes from the garden to use!
Prep Time
10 mins
Cook Time
10 mins
Servings: 1 sandwich
Calories: 1247 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 2 lices hearty white bread like a country farmhouse bread or sourdough
- 4 teaspoons salted butter softened
- 4 lices Bacon (we like regular, not thick-cut for BLTs)
- 2-4 pieces green leaf lettuce
- 1 ripe heirloom or garden fresh tomato
- coarse kosher salt
- freshly ground black pepper
- 1-2 teaspoons olive oil
- 1-2 teaspoons red wine vinegar
- 3 Tablespoons mayonnaise or garlic aioli (see note)
- 1 lice pepperjack or havarti cheese (optional)
- 1/2 ripe avocado sliced (optional)
Instructions
- Start by frying the bacon until crispy, but not too crisp. You can do this in a frying pan, air fryer, or oven. I personally prefer baking the bacon in the oven for easier clean up, especially if I am making enough for 3 or 4 blt's at the same time. Once the bacon is crispy, transfer it to a paper towel-lined plate. Keep warm until you are ready to assemble the sandwich.
- Wash and dry the lettuce so it is crisp and cold for the sandwich. Slice the tomato into slices that are about 3/8-inch thick. Place on a plate and sprinkle with coarse kosher salt and freshly ground black pepper. Drizzle with a little olive oil and vinegar. Let sit while preparing the rest of the sandwich ingredients so the salt can draw out some of the tomato juices so they don't make the sandwich too soggy.
- While the bacon cooks, butter both sides of the bread with the softened butter. Lightly toast the bread in a large skillet over medium heat until golden brown on both sides, then set aside.
- To assemble the sandwich, spread about 1 1/2 Tablespoons of the mayo or garlic aioli onto one side of the toasted bread. Top with the crisp lettuce and layer on the sliced tomato. Sprinkle with additional coarse kosher salt and pepper, if needed. Pile on the crispy bacon strips, breaking them in half so they all fit on the sandwich, if necessary. Top with a slice of pepperjack or havarti cheese and the sliced avocado, if using.
- Spread the remaining 1 1/2 Tablespoons of mayo on the other piece of toasted bread and use it to top the sandwich. Use a sharp knife to cut the sandwich in half and enjoy immediately!
Cup of Yum
Notes
- To make a quick and easy garlic aioli, finely mince 1 clove garlic. Add it to 1 cup mayo in a bowl along with 2-3 teaspoons lemon juice and a little lemon zest, if desired. Stir to combine. For a garlic herb mayo, go ahead and stir in 1-2 teaspoons of chopped fresh oregano, thyme, rosemary, chives, and/or basil. Basically whatever you have on hand that you like until your mayo is as herby as you like.
Nutrition Information
Calories
1247kcal
(62%)
Carbohydrates
42g
(14%)
Protein
26g
(52%)
Fat
110g
(169%)
Saturated Fat
34g
(170%)
Polyunsaturated Fat
29g
Monounsaturated Fat
42g
Trans Fat
1g
Cholesterol
137mg
(46%)
Sodium
1383mg
(58%)
Potassium
1068mg
(31%)
Fiber
10g
(40%)
Sugar
7g
(14%)
Vitamin A
2042IU
(41%)
Vitamin C
27mg
(30%)
Calcium
265mg
(27%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1sandwich
Amount Per Serving
Calories 1247
% Daily Value*
| Calories | 1247kcal | 62% |
| Carbohydrates | 42g | 14% |
| Protein | 26g | 52% |
| Fat | 110g | 169% |
| Saturated Fat | 34g | 170% |
| Polyunsaturated Fat | 29g | 171% |
| Monounsaturated Fat | 42g | 210% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 1383mg | 58% |
| Potassium | 1068mg | 23% |
| Fiber | 10g | 40% |
| Sugar | 7g | 14% |
| Vitamin A | 2042IU | 41% |
| Vitamin C | 27mg | 30% |
| Calcium | 265mg | 27% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.