The BLT is the classic all American sandwich that is always delicious and never disappointing. Made with thick slices of bacon, crispy Iceberg lettuce, farm fresh tomatoes, and classic White bread, this is one sandwich recipe you’ll come back to again and again. Am I the only one who spells Sandwich wrong? I swear, it’s instinctive for me to add an h after the w and spell out which and that’s not even remotely correct. Moving on, so if you follow me on Instagram then I’m sure you witnessed my IG stories leading up to this recipe. I asked my friend if I should get into the nitty-gritty details on here about it and she told me that it would turn my readers off so I’ll save that Trader Joe’s bread saga story for another day, but it was terrible and comical all at the same time and that’s all I’m going to say about it.
Speaking of bread, when I pitched my BLT recipe to another friend who frequently helps me come up with recipe ideas for this blog (thanks Kelley) we got into a friendly debate about the best bread to use for BLT Sammies. I asked her if she thought Ciabatta bread would be good and she replied with, “no way! White bread is the way to go for BLT’s, always always! White has just enough flavor and doesn’t overpower the bacon, lettuce, or tomato.” I couldn’t agree more Kelley so my easy BLT’s are made using healthier white bread. I love the Dave’s Killer Bread white bread option that you can find at most local grocery stores. The other benefit to using white bread when making BLT’s is that it doesn’t get as soggy as other breads do.
I like to add mustard and mayo to my BLT but this is certainly up to you. I also add one of my favorite spices called Sandwich Sprinkle seasoning made by Penzy’s spices. This is such a yummy spice and goes amazingly well on all kinds of sandwiches! I also like to add Himalayan Sea-Salt and black pepper. Pepper is a must on any Sammy in my opinion.
I have another trick up my sleeve for creating the perfect BLT and it has to do with how you cook the bacon for your BLT. Cooking bacon the wrong way for a classic BLT can ruin the entire sandwich. Bacon is the start of the Sandwich after all and it’s imperative that you cook it the right way or it’s just not a good BLT. Now, many people fry their bacon in a pan and that’s fine, but you have to stay with the bacon the entire time to make sure it doesn’t burn. Burning bacon is easy to do in a frying pan. I like to cook bacon the Alton Brown way. I bake it. I find this method cooks the bacon in the most well rounded way and the bacon comes out perfectly crispy, but not too crunchy. Baking the bacon is a healthier option too and ensures it won’t burn.
Baking bacon is easy-peezy. Simply, grab a baking sheet and line it with a silicone liner and place the bacon lengthwise on the baking sheet. Preheat the oven to 350-degrees and let it preheat all the way. Once the oven is preheated, pop the bacon in the oven for about 10-minutes. Check the bacon after 10-minutes and if it’s nice and cooked to your liking, remove and drain the bacon on paper towels before adding the slices to your Sammy. If it’s not quit done, cook and watch it for another 5-minutes. The amount of time to bake the bacon depends on the type of bacon you are using for your sandwich, but most should bake in about 10-15-minutes. Have you ever baked bacon before? Try it and let me know how you like it. It’s our favorite way to make bacon in our household. Get it? Makin Bacon? I just couldn’t resist with that last joke.
As far as the type of lettuce, I prefer to use iceberg lettuce because it’s the crispiest lettuce around and also has a nice crunch to it. I also love to use fresh tomatoes that we grow on our farm and I may be biased, but they are truly the best local tomatoes you can find. In fact, when I eat tomatoes from other places, it’s just not the same. Local and farm fresh is best!
Cheers to a classic Americana Sandwich that is delicious and can be made year round. I hope you guys enjoy this recipe. Share with me what your favorite sandwich is.
The Easiest BLT Sandwich
By Genevieve Jerome | Fitty Foodlicious
The BLT is the classic all American sandwich that is always delicious and never disappointing. Made with thick slices of bacon, crispy Iceberg lettuce, farm fresh tomatoes, and classic White bread, this is one sandwich recipe you’ll come back to again and again. My BLT Sammy recipe has a twist, and this classic BLT sandwich will be added to your weekly lunch or dinner rotation in no time.
- 1-pound thick sliced bacon
- 8-slices white bread (my favorite healthier version is made by Dave’s Killer Bread.)
- 1-head of Iceberg lettuce leaves or 2-cups of leafy greens, divided
- 2-whole Beef Steak tomatoes, sliced (use more tomatoes, depending on how many slices you want for each sandwich.)
- 8-10 tablespoons of Mayonnaise, divided (use as much or as little as you prefer)
- 1-tablespoon Sandwich Sprinkle seasoning, divided per sandwich (optional)
- 8-teaspoons Himalayan sea-salt
- 8-teaspoons black pepper
- Preheat the oven to 350-degrees line a baking sheet with a silicone liner or tinfoil.
- Lay down the bacon lengthwise on the baking sheet and bake for 8-10 minutes or until the bacon is nice and crispy.
- While the bacon is cooking, toast the white bread in the toaster.
- Spread 1-tablespoon of mayo on each slice of toasted bread (use as much or as little mayo as your prefer.)
- Sprinkle the Sandwich Sprinkle, Himalayan sea-salt, and black pepper on each slice of bread.
- Once the bacon is ready, remove from oven and dry with paper towels, removing the excess grease.
- Add 2-3 slices of tomato to the prepared bread slices.
- Arrange the bacon slices evenly on top of the tomato. Use as many bacon slices as you prefer, you may have to break them in half, lengthwise.
- Arrange lettuce on top of the bacon. Top with the other bread slice and enjoy!