Best Ever BLT's
The best BLT sandwich is all about balance, and this recipe gets every element just right. It starts with peak-season tomatoes, thick-cut crispy bacon, crisp lettuce, and soft, lightly toasted bread slathered with a lemony garlic herb mayo. It's simple, but when the tomatoes are at their best, there's truly nothing better!
There’s something about a really good BLT that just hits. When the tomatoes are perfectly ripe and sweet, the thick-cut bacon is crispy and high quality, and the bread is fresh and perfectly toasted, it doesn't take much else to be great.
It's one of my all time favorite sandwiches, and is a classic for a reason!
What is a BLT?
A BLT is a classic American sandwich made with bacon, lettuce, and tomato, typically served on toasted bread with mayonnaise. It's an iconic sandwich that has a great balance of textures and flavors.
Making the Best BLT Sandwich
A BLT is made with simple ingredients so it's important that each of them are really good quality.
I insist that a great BLT can only be made in the summer when fresh tomatoes are at peak season and taste their best. To me, this is really a tomato sandwich with bacon, not the other way round. The tomato is, and should always be, the star!
The key is to start with really great tomatoes. Slice them thick, then let them drain on paper towels for a few minutes to absorb a little bit of the moisture. When your tomatoes are really ripe and juicy, sometimes they can make the bread soggy, so this helps to solve that problem.Then you need to season each slice with salt and pepper before assembling the sandwich. It makes all the difference!
The bacon needs to be crisp, good quality, and thick-cut. I prefer to cook pieces of bacon on a sheet pan in the oven. It comes out perfectly crisp and doesn’t make a mess on the stovetop.
The bread needs to be soft and lightly toasted, but not too much or it cuts up the inside of your mouth.
Plain mayo is boring, so I mix in a little garlic, lemon, and herbs for extra flavor, which complements the tomatoes really well.
Lettuce is arguably the least important part of the sandwich, but it still matters! Avoid romaine or green leaf lettuce, as they just don’t seem to have the right texture. Iceberg is classic and crisp, but I also love it with peppery arugula (and I always have some in my garden).
Want more tasty summer tomato recipes? Try this easy no-cook sun gold tomato pasta, classic Spanish pan con tomate or my fresh heirloom tomato salad with crispy shallots.
Why This Recipe Works
- Makes the best out of in-season heirloom ripe tomatoes, letting them shine as the star of the sandwich.
- The herby, garlicky mayonnaise adds an extra layer of flavor and contrast.
- Brushing the bread with a little bacon fat before toasting deepens the sandwich's savory, smoky bacon flavor.
- Each component is treated with care to avoid a soggy sandwich, delivering the perfect BLT sandwich every time.
BLT Ingredients
What’s the best bread for a BLT?
Bread - Stick with something soft yet sturdy, like classic pullman loaf white bread or mildly tangy sourdough bread that is not very crusty. Both toast up beautifully while holding their structure, and a light brush of olive oil or bacon fat adds delicious depth.
What’s the best lettuce for a BLT?
Lettuce - The right leafy green adds texture and contrast. Avoid romaine lettuce or green leaf lettuce, which tend to wilt or slip around. Instead, go with iceberg lettuce for crunch, peppery arugula for bite, or tender butter lettuce and bibb lettuce for a softer feel.
What’s the best tomato for a BLT?
Tomatoes - This is where your BLT shines. Always use juicy, in-season heirloom tomatoes for the richest flavor. If you can't find them, try another vibrant, flavorful variety. Cut thick slices of tomato, and don’t forget a sprinkle of little salt and black or white pepper to highlight their sweetness. Just avoid out of season hothouse tomatoes from the grocery store. If your tomatoes are lacking, you can sprinkle with a little bit of red wine vinegar or apple cider vinegar to bring out their flavor.
Bacon - Choose smoked traditional bacon that's thick-cut, or applewood-smoked bacon. Or take it to the next level with my homemade bacon recipe for the ultimate crispy, salty bacon experience.
Mayonnaise - Plain mayo works fine, but for the best results, mix in garlic, lemon juice, and fresh herbs. I love using lemon thyme, basil, chives, and tarragon to add brightness and aroma to each bite.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Baking sheet
- Sharp serrated knife
- Small mixing bowl
- Cutting board
How to Make a BLT
- Preheat the oven to 350°F. Arrange the bacon in an even layer on a foil-lined baking sheet, then bake until crisp, about 20–25 minutes.
Pro Tip: Let the bacon cool slightly on paper towels to absorb any excess grease and maintain its crispness.
- Combine the herbs, garlic, lemon juice, pepper, and mayo in a small bowl and mix until thoroughly combined.
- Toast each slice of bread until lightly golden. Be careful not to over-toast the bread!
- Slather each slice of toast with the herb mayo, then place a piece or two of lettuce on two pieces. Top with several slices of tomato, then divide the bacon between each.
Pro Tip: Always season the tomato slices before assembling for maximum flavor in every first bite.
- Top with the other piece of bread and gently press down with the palm of your hand. Use a serrated knife to carefully slice each sandwich on a diagonal. Serve immediately.
Tips for Success
- Use the freshest, juiciest tomatoes you can find. This is the most important step!
- If the tomatoes are really juicy, let them drain on paper towels first to avoid a soggy sandwich.
- Don’t over-toast the bread; just enough to keep things crisp without scratching the roof of your mouth.
- Let the bacon drain and cool properly to keep it crispy and prevent a soggy sandwich.
- Use a serrated knife to cleanly slice through the sandwich without squishing it.
- Want to avoid the oven? Just use your stove top or try an air fryer bacon recipe.
Variations
- Add a fried egg to turn this into a BLT breakfast sandwich.
- Add some slices of avocado for a BLTA.
- Mix in hot sauce or cayenne pepper with the mayo for a tangy kick.
- Use homemade mayonnaise instead of store-bought for an even better taste.
- Swap in turkey bacon or veggie bacon if you prefer.
What to Serve with a BLT Sandwich
This easy sandwich makes a delicious lunch or easy dinner. Serve it with something fresh and crunchy like my warm potato salad with bacon and peppers, crispy oven baked truffle fries, easy baked beet chips, tangy vinegar slaw or a crisp, creamy cucumber radish salad.
How to Store a BLT
BLT sandwiches are best eaten fresh and don’t keep well once assembled. If needed, store individual components separately in the refrigerator in airtight containers.
Toast the bread and assemble just before eating to avoid a soggy sandwich. Leftover bacon can be stored for up to 4 days in the fridge.
FAQs
Not recommended. The juicy tomatoes and mayo can soak into the bread, resulting in a soggy sandwich. Prep the ingredients ahead but assemble just before eating.
For a classic blt use a good-quality store-bought mayo like Hellman's or Duke's or make your own homemade mayonnaise. Adding herbs, garlic, and lemon juice enhances the flavor.
Absolutely. While white sandwich bread is a classic choice, soft sourdough bread or whole grain bread are great alternatives.
It comes down to a few little things done right: thick cut bacon, juicy in-season tomatoes, lightly toasted pieces of bread, and a herby mayo. It’s one of the simplest recipes, but when assembled fresh, it delivers the ultimate BLT in the best way possible!
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Best BLT Recipe
Ingredients
- 8 strips thick-cut bacon or 12 strips regular bacon
- 2 tablespoons fresh herbs minced (basil, lemon thyme, tarragon, parsley, chives, etc.)
- 1 clove garlic small, finely minced or grated on a microplane
- ½ lemon juiced
- freshly ground black pepper to taste
- 2 tablespoons mayonnaise
- 4 slices soft white bread
- 1 tomato large, sliced thick
- salt for sprinkling
- 2-4 leaves lettuce iceberg or peppery arugula
Instructions
- Preheat the oven to 350°F. Arrange the bacon in an even layer on a foil lined sheet pan, then bake until crisp, about 20-25 minutes.
- Combine the herbs, garlic, lemon juice, pepper and mayo in a small bowl and mix until thoroughly combined.
- When the bacon is finished cooking, transfer to paper towels to drain.
- Toast each slice of bread until lightly golden. Be careful not to over-toast the bread!
- Slather the bacony side of each slice of toasted bread with the herb mayo, then place a piece or two of lettuce on two pieces. Top with several slices of tomato, then divide the bacon between each. Top with the other piece of bread and gently press down with the palm of your hand.
- Use a serrated knife to carefully slice each sandwich on a diagonal. Serve immediately.
Notes
- Use the freshest, juiciest tomatoes you can find. This is the most important step!
- If the tomatoes are really juicy, let them drain on paper towels first to avoid a soggy sandwich.
- Don’t over-toast the bread; just enough to keep things crisp without scratching the roof of your mouth.
- Let the bacon drain and cool properly to keep it crispy and prevent a soggy sandwich.
- Use a serrated knife to cleanly slice through the sandwich without squishing it.
- Want to avoid the oven? Just use your stove top or try an air fryer bacon recipe.
Nutrition
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A TBL happens to be my favorite summer sandwich Coley! I totally agree with the tomato coming first. When we're fortunate enough to enjoy all those gorgeous Jersey tomatoes that's the perfect name!
YES!! They are the BEST! Nothing like a Jersey tomato. Hope you're getting your fill!
Gosh! My mouth is watering here!
Thanks, Julia!!
That's a beautiful thing, Coley. Love the herbed-up mayo since I'm not into the plain stuff either. And bacon fat on the toast!
Dude, bacon fat on the toast is a game changer! So is the herb mayo. So much flavor.
Yess!!! Tomato is always the star of the show!! #ILoveTomatoes hahaha
Yesss!! I love that you're such a tomato head like me! 🙂