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BLT sliced on a diagonal.

Perfect BLTs

For a BLT, you need white bread, bacon, perfectly ripe tomatoes, and mayo. (And if you're feeling like it, thinly sliced onion.)

Prep Time 5 minutes
Cook Time 15 minutes
Servings 1 sandwich


  • 2 slices bacon
  • reserved bacon grease
  • 2 slices soft white bread, see note
  • 2-4 slices ripe tomato
  • shredded lettuce, about one cup
  • mayonnaise
  • salt and pepper


  1. Cook the Bacon. Place the bacon in a nonstick skillet. Turn on the heat to medium-high. Cook, turning once until crisp and lightly golden brown. If you have a bacon press, go ahead and use it. If you don't, don't worry about it.

    Transfer the cooked bacon to a paper towel-lined plate. Reserve a few teaspoons of bacon grease.

  2. Toast the Bread. Lightly brush both sides of each slice of bread with bacon grease. Heat a skillet over medium-low heat. (You can use the same pan you cooked the bacon if you wipe out the excess grease.) Toast bread until lightly golden brown, two to three minutes per side.

  3. Make the Sandwich. Allow the bread to cool for a few minutes. Spread a light coating of mayonnaise on each slice of bread. Top each slice of bread with shredded lettuce.

    Place tomato slices on top of the lettuce. Lightly sprinkle with salt and freshly ground black pepper. (You can go heavier with the pepper than with the salt.)

    Cut the bacon slices in half. Place on the tomato. Top with the remaining slice of bread. Cut in half (I like to cut the bread on the diagonal.) Enjoy!

Recipe Notes

Ingredient Note

Use homemade white bread or Arnold Country Buttermilk Bread.