Lunch

BLT

Name: BLT
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 servings
Ingredients: 4 slices bacon; 2 slices white or wheat bread; 1 tablespoon mayonnaise; 1 tablespoon butter (for toast); 2 leaves leaf lettuce or iceberg; 2 slices ripe tomato (about ¼ inch thick); salt and pepper to taste

The ultimate simple sandwich: crispy bacon, cool crisp lettuce, and juicy ripe tomato on buttered toast with a thin spread of mayonnaise. Its perfection lies in quality ingredients and the textural contrast of hot, toasted bread against cold, fresh vegetables.

717calper serving 19gprotein 28gcarbs 59gfat 5min prep 8min cook 1serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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BLT — common questions

What's the best way to keep the bread from getting soggy?

Toast the bread until it's truly crisp, spread mayo on the bread (not the tomato), and pat the tomato slices dry with a paper towel before layering. Assemble and eat immediately—do not make ahead.

Can I make a BLT ahead of time?

No—this sandwich must be eaten within 5 minutes of assembly or the warm toast will soften and the tomato will weep into the bread. Toast, assemble, and serve immediately.

What if I don't have fresh ripe tomatoes?

A BLT depends entirely on a good tomato; out of season, substitute with roasted red peppers (jarred is fine), sliced avocado, or skip the sandwich and make a different one. A mealy or pale tomato will ruin the dish.

Should I use butter, mayo, or both on the toast?

Traditionally both: butter on one slice (which will melt into the hot toast), mayo on the other (which coats and protects from moisture). Some prefer mayo on both sides instead of butter.

Can I add anything else to a BLT?

The classic BLT is purist—bacon, lettuce, tomato only—but avocado (making it a BLT-A) is a common modern addition. Keep additions minimal to preserve the clean, balanced original.

What bread is best for a BLT?

White sandwich bread or wheat are traditional; brioche, sourdough, or Texas toast also work well. Avoid soft bread—you need structure to contain the moisture from the tomato.