Classic BLT Crispy Bacon

There's something about the smell of bacon hitting a hot skillet that makes everything else stop. I was rushing through a Tuesday afternoon, half-distracted, when I decided to make myself a proper lunch instead of settling for leftovers. That first bite of a BLT—the warm toast giving way to cool, crisp lettuce and that perfect tomato slice—reminded me why simple things, done right, are often the best things. It's the kind of sandwich that tastes like care, even when you're making it just for yourself.

I made these for my sister last summer when she stopped by unannounced, and we ended up sitting on the porch for three hours just talking and eating. She kept coming back for another half, saying it was the best lunch she'd had in months. I realized then that a BLT isn't just sandwich—it's an excuse to slow down and share something uncomplicated with someone you care about.

Ingredients

• Bread: Four slices of your favorite sandwich bread, white or whole wheat—toasting is non-negotiable here, it keeps everything from getting soggy.
• Bacon: Six slices, and please don't skimp or rush this step; crispy bacon is the whole point.
• Lettuce: Four large leaves of romaine or iceberg, crisp and cold straight from the fridge.
• Tomato: One large, ripe tomato sliced thick enough to taste like something real, not thin enough to disappear.
• Mayonnaise: Two tablespoons, spread generously but not recklessly; this is your binding agent and flavor base.
• Black pepper: A few cracks of freshly ground pepper, optional but it adds a little whisper of heat.

Instructions

Get the bacon going:

Heat a skillet over medium heat and lay the bacon slices flat, giving them room to breathe. Listen for that gentle sizzle—that's how you know the heat is right. After about 4 to 5 minutes per side, the edges should be dark and crispy, the fat rendered. Drain on paper towels and try not to eat a piece straight from the pan like I do almost every time.

Toast your bread:

While the bacon is still warm, get those bread slices golden and crispy in a toaster or a hot skillet. The warmth matters because it'll help the mayo spread like butter and keep the whole thing from turning into a damp mess.

Spread the mayo:

Take one tablespoon and spread it evenly across one side of each slice of toasted bread. Don't be shy—this is what keeps the lettuce from making everything soggy and ties all the flavors together.

Build the bottom layer:

On two of your mayo-covered slices, lay down the lettuce leaves so they cover most of the surface. They should be bright, cold, and crisp.

Add the tomato:

Slice your tomato thick enough that you can taste it, then lay those slices on top of the lettuce. A light sprinkle of black pepper here changes everything.

Bacon time:

Lay three crispy strips on each sandwich, breaking them in half if they're too long. They should still be warm and brittle.

Close it up:

Top each sandwich with the remaining mayo-covered bread slice, mayo side down. Press gently so everything holds together.

Slice and serve:

Cut each sandwich diagonally—yes, this actually matters—and eat it while everything is still warm and the toast is still crispy.

Save

There's a reason this sandwich has been around for over a century—it just works. It's the kind of meal that doesn't ask for much from you but gives back a lot of satisfaction.

Timing and Prep

The beauty of a BLT is that most of the work is the bacon, which you can actually cook ahead if you need to. I've reheated bacon in a low oven and it comes back nearly as good as fresh, though there's something about making it just before you eat that keeps it from turning chewy. Getting everything cold—lettuce from the crisper, tomato fresh-sliced—matters more than you'd think. The contrast between warm toast and cool vegetables is what makes this sandwich sing.

Choosing Your Tomato

This is where people get it wrong more often than not. A pale, mealy tomato will make you question why you ever liked this sandwich. In summer when tomatoes are actually good, a BLT is transcendent; in winter when they're shipping across the country, you might want to reconsider or add something else like avocado to carry the weight. The tomato should smell faintly sweet, give just a tiny bit when you press it gently, and slice without falling apart.

Making It Your Own

The classic formula is sacred, but there's room to play once you understand what you're starting with. Some people add avocado for richness, or a thin layer of crispy bacon aioli if they're feeling fancy. I've seen people use pesto mayo or add a leaf of basil, and honestly, those experiments usually work out. The important thing is that you keep the ratio balanced—mayo, lettuce, tomato, and bacon should all taste like themselves.

• Crispy is your friend with every element; soggy bread or droopy lettuce ruins the whole thing.
• Serve with pickles or potato chips alongside, which honestly completes the moment.
• A cold glass of something is the only thing this sandwich needs to be perfect.

Save

A good BLT is proof that you don't need fancy ingredients or complicated techniques to make something that genuinely satisfies. It's just bread, bacon, lettuce, tomato, and mayo—five things that trust each other.