BLT Sandwich - Master Cookbook Recipe # 580
There is nothing quite like a classic BLT when the tomatoes are fresh out of the garden. The combination of salty, crispy bacon, cool iceberg lettuce, and juicy tomatoes is a timeless Southern favorite. The key to a truly great BLT is a generous spread of mayonnaise and a little extra black pepper on those tomatoes to make the flavors pop!
This is recipe #580 in Tammy’s Master Cookbook.
Ingredients
- 2 slices bacon
- 2 slices loaf bread
- 1 slice large tomato
- Iceberg lettuce
- Mayonnaise (Blue Plate or Dukes recommended)
- Black pepper
Instructions
- Fry the Bacon: Cut the bacon slices in half and place them in a skillet over medium heat. Fry until the bacon is golden brown and reaches your desired crispiness.
- Prep the Bread: Spread a good layer of mayonnaise on both slices of bread.
- Layer the Flavors: Place your tomato slice directly on top of the mayo on one piece of bread. Sprinkle the tomato generously with black pepper.
- Assemble: Place the hot, fried bacon on top of the seasoned tomato. Add a crisp leaf of iceberg lettuce over the bacon.
- Finish: Close the sandwich with the second slice of bread. Cut diagonally to create two triangle-shaped pieces.
Notes
Tammy's Tips
I always say the better the tomato, the better the sandwich! If you have a homegrown beefsteak tomato, this is the time to use it. Putting the pepper directly on the tomato helps draw out its natural sweetness. If you want a little extra crunch, you can toast your bread first, but a soft loaf of white bread is just as delicious for a classic feel.