Ingredients
- 6-8 slices bacon
- ¼ cup mayonnaise
- 4 slices bread
- 4-5 leaves iceberg lettuce (removed from the head and torn into smaller pieces)
- 1 slicer tomato
- salt
- black pepper
Instructions
- Gather ingredients. I’m only making 2 BLTs today, but gather the ingredients for whatever size army you’re preparing to feed! 🙂
- Cook the bacon in a 400ºF oven for 20-25 minutes until it’s nice and crispy using our oven-baked bacon method. I like to reserve my bacon fat for later use so nothing goes to waste (like warm bacon vinaigrette!)
- Meanwhile, lightly spread mayonnaise on all sides of 4 pieces of bread. Front and back! I LOVE mayonnaise, but you need to show restraint here— don’t worry, you add more later! I used about 1 Tbsp per 2 slices of bread.
- Tear the iceberg lettuce leaves into pieces that resemble the size of your bread. I go heavy on the lettuce in my BLTs! Slice the tomatoes.
- In a hot pan over medium heat, sear both sides of the prepared bread until toasty and crisp, about 3 minutes per side.
- Remove toasted bread from the skillet and start assembling your sandwiches! First, spread the remaining mayonnaise onto one side of each slice of toasted bread.
- Next, add lettuce.
- Then, add bacon. (I used 3-4 slices per sandwich, crumbled up.)
- Last, add your tomato and a sprinkle of salt and pepper. Blot your tomato slices with a paper towel if they’re really ripe and juicy and you’re making this for lunch at work later…it will help you avoid a soggy sandwich. I used 2 slices per sandwich.
- Put a lid on it (aka the second slice of toasted bread, mayo side down!) and enjoy!
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