Extra-Crispy BLT

Updated August 17, 2021

Total Time

35 minutes

Ingredients

  • 1 pound (450g) thin-cut bacon, halved crosswise (ensure uniform thickness for even cooking)

  • 8 (¼-inch-thick) slices of large, ripe tomatoes (e.g., beefsteak tomatoes; use ~2 x 12-ounce (340g) tomatoes)

  • Kosher salt and freshly ground black pepper

  • 1 small head iceberg lettuce (8 cups packed; core removed)

  • 8 slices airy white bread (e.g., sandwich bread, pain de mie, or milk bread; aim for 1-inch thickness)

  • Mayonnaise (e.g., Hellmann’s) and/or Dijon mustard

Preparation

Step 1: Bake Bacon for Maximum Crispiness

  • Preheat oven to 400°F (200°C). Line a heavy-duty sheet pan with foil, extending foil up the sides to catch drippings.

  • Arrange bacon in a single layer, overlapping slightly if needed to fit all strips (avoid overcrowding; aim for 1–2 strips per inch of pan space).

  • Roast undisturbed (no flipping) until deep golden-brown with subtle curling at edges, 15–25 minutes. (Thinner bacon may finish in 15 minutes; thicker cuts need 20–25.)

  • Transfer to a paper towel-lined plate. Fold and curl bacon slightly as it cools to enhance texture pockets (fat will solidify, adding crunch).

Step 2: Prep Tomatoes, Lettuce, and Bread

  • Tomatoes: Sprinkle ¼ tsp kosher salt and a pinch of pepper on each slice. Let rest 5 minutes to release excess moisture; blot lightly with paper towel if needed (prevents soggy bread).

  • Lettuce: Tear iceberg into 4 (1/4-inch-thick) slabs crosswise (slightly larger than bite size). Save core for compost or a side salad.

  • Bread: Toast at 375°F (190°C) for 2–3 minutes per side until golden-brown and crisp (still warm when assembling for maximum mayo absorption).

Step 3: Assemble with Strategic Crunch

  • Spread: On one side of each toasted bread slice, apply 1 tbsp mayo (generously) and/or ½ tsp Dijon mustard (adjust to taste).

  • Tomatoes: Place 2 tomato slices on the mayo/mustard side of half the bread (align with edges for clean stacking).

  • Bacon: Arrange bacon irregularly over tomatoes, leaving ¼-inch gaps between strips (pockets of air prevent steam buildup and retain crispness).

  • Lettuce: Top bacon with 1 iceberg slab (or substitute arugula/basil for herbaceousness).

  • Close: Cover with remaining bread slices (mayo/mustard side up). Press gently with palms to compact slightly (avoid crushing ingredients).

Step 4: Serve Immediately

  • Cut diagonally into two triangles. Serve hot to preserve texture—cold leftovers lose crispness.

Private Notes & Community Tips

  • Iceberg Lettuce: "It’s much-maligned, but nothing beats its juicy crunch. Other greens (butter, arugula) have their place, but iceberg holds up best to moisture."

  • Bread Selection: Use crusty white bread (e.g., sourdough, pain de mie) for maximum mayo absorption. Warm bread = better fat/mayo integration.

  • Pro Variations:

  • Add a fried egg for BLTE (crisp + creamy).

  • Swap bread for rye or skip mayo for a mustard-only base.

  • Mistake Avoidance: Never place tomatoes directly against bread without mayo—this causes sogginess. Let bacon cool slightly before layering to retain fat structure.

Community Comments

  • "I add a fried egg to make it a BLTE! Crunch + creaminess = magic."

  • "Never put tomatoes next to bread! Always next to mayo on still-warm toast—your sandwich, your rules."

  • "Used homemade sourdough: juicy tomatoes, crunchy iceberg, and salt. No bacon? Still delicious!"