How to make a perfect BLT

Build a crisp, balanced BLT

Start with high-quality ingredients: thick-cut bacon, ripe tomatoes, fresh lettuce, and sturdy bread. Salt the tomato slices lightly and let them sit for a few minutes to draw out moisture and concentrate flavor. Cook bacon until deep golden and crisp so it adds texture and keeps the sandwich from getting soggy.

Layering matters. Toast the bread lightly to prevent sogginess and add crunch. Spread a thin layer of mayonnaise on both slices — this acts as a moisture barrier and adds richness. Place lettuce directly on the mayo to further protect the bread, then add tomato slices, and top with stacked bacon.

Tips for consistency:

• Use bread that can hold up: sourdough, country white, or a hearty whole-grain.
• Pat tomatoes dry with a paper towel before assembling.
• If making ahead, store bacon separately and assemble just before eating.

Try variations like adding avocado or swapping mayo for garlic aioli for more complexity. For a lighter BLT, use turkey bacon or grill the bacon on a rack to remove excess fat. The key to perfection is contrasting textures: crunchy toast and bacon with juicy tomato and tender lettuce, all balanced by a smooth, tangy spread.