Blt
Ingredients
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- 1 large tomato – sliced
- 1/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 8 slices bacon
- 4 slices sandwich bread – toasted
- 4 tbsp mayonnaise
- 4 leaves iceberg lettuce
Instructions
1. Cut the tomato into 0.25-inch slices and lightly season with the kosher salt and black pepper; set the seasoned slices aside.
2. Cook the bacon in a skillet over medium heat until crisp, 8–12 minutes, turning as needed; transfer the strips to paper towels to drain.
3. Toast the sandwich bread until golden, about 2 minutes.
4. Spread the mayonnaise on one side of each piece of toast.
5. Place the iceberg lettuce leaves on two pieces of toast, add the seasoned slices in an even layer, arrange the cooked strips on top, and cap with the remaining toast, mayo side down.
6. Press gently, cut in half if desired, and serve immediately.
A BLT is a simple American sandwich built from crisp bacon, crunchy lettuce, juicy tomato, and mayonnaise on toasted bread. The appeal is all about contrast: salty, smoky strips against cool greens, sweet-acid tomatoes, and creamy mayo, all anchored by warm toast. When made with ripe tomato and properly cooked bacon, the balance of textures and flavors feels both indulgent and refreshingly light.
The BLT took shape in the United States in the early 20th century, evolving from tea sandwiches and post–World War II diner culture. Its rise paralleled year-round supermarket tomatoes and packaged bacon, making the combination widely accessible. The name BLT—an acronym of its three key elements—became shorthand for a beloved standard that endures across lunch counters, delis, and home kitchens.