The BLT sandwich is a timeless classic, offering the perfect balance of crispy bacon, juicy tomatoes, and fresh lettuce, all tucked between slices of toasted bread. This upgraded version adds a flavorful twist with a tangy mayo spread and tips to ensure each bite is packed with flavor. Whether you’re enjoying a casual lunch or whipping up something quick for a picnic, this sandwich delivers layers of textures and tastes that are hard to resist.
Ingredients:
- 8 slices of thick-cut bacon
- 4 slices of hearty bread (white, whole wheat, or sourdough, toasted)
- 1 large tomato, sliced
- 4 leaves of crisp lettuce (romaine or iceberg)
- ¼ cup mayonnaise
- 1 teaspoon Dijon mustard (optional)
- 1 teaspoon lemon juice
- Freshly cracked black pepper, to taste
- 1 avocado, sliced (optional for added creaminess)
Instructions:
- Prepare the bacon:
Preheat your oven to 400°F (200°C). Lay the bacon slices on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until the bacon is crispy and golden brown. Drain on paper towels to remove excess grease. - Toast the bread:
While the bacon is cooking, toast the bread slices to a golden brown. You can use a toaster or lightly butter each side and toast on a skillet over medium heat. - Make the spread:
In a small bowl, combine the mayonnaise, Dijon mustard (if using), lemon juice, and a pinch of freshly cracked black pepper. Mix well to create a tangy spread. - Assemble the sandwich:
- Spread the mayo mixture generously on one side of each slice of toasted bread.
- Layer the crispy bacon on the bottom slice of the bread.
- Add 2-3 slices of fresh tomato on top of the bacon, followed by the lettuce.
- If using avocado, place the slices on top of the lettuce for a creamy texture.
- Finish and serve:
Place the other slice of toasted bread on top, spread-side down. Gently press the sandwich together and slice diagonally for easier eating. Serve immediately with chips or a light salad.