Recipe

Classic BLT Sandwich

A crisp, juicy, messy-in-a-good-way BLT with peppery mayo and properly toasted bread.

By Matt Campbell

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4.8

A plated classic BLT sandwich cut in half, showing layers of crispy bacon, bright red tomato slices, and crisp lettuce on toasted bread, set on a simple kitchen table

A BLT is one of those sandwiches that looks too simple to be life-changing, and then you bite into a good one and suddenly you are standing at the counter like, “Oh. That is why people talk about this.” The whole thing is a balancing act: bacon that snaps, tomatoes that taste like tomatoes, lettuce that actually crunches, and bread toasted enough to hold the chaos together.

This is my go-to BLT: classic at heart, but with one tiny upgrade that makes it pop, a quick peppery, lemony mayo. No fancy ingredients, no hoops. Just a sandwich that understands the assignment.

BLT ingredients set out on a kitchen counter, including bacon, tomatoes, lettuce, bread, mayonnaise, lemon, salt, and black pepper

Why It Works

Crisp bacon with no sadness: Baking the bacon gives you even browning and crisp edges, plus you can toast the bread while it cooks.
Tomato flavor stays front and center: A quick pinch of salt on the slices wakes them up and pulls out that juicy goodness.
Better mayo in 30 seconds: Mayo plus lemon and black pepper tastes brighter and helps the sandwich feel less heavy.
Built to avoid soggy bread: Toasting plus smart layering means your BLT stays crunchy longer.

Pairs Well With

Storage Tips

BLTs are best assembled and eaten right away, but you can absolutely prep the parts so lunch tomorrow is painless.

Store the components separately

Bacon: Cool completely, then refrigerate in an airtight container for up to 4 days. Re-crisp in a skillet over medium heat for 1 to 2 minutes per side, or in the oven at 350°F for 5 to 7 minutes.
Tomatoes: For best flavor, keep ripe tomatoes at room temperature and use within 1 day. If they are getting too soft and you need to buy time, refrigeration for up to 2 days is a reasonable trade-off. Let them sit out about 20 minutes before eating for better flavor. Store in a sealed container with a paper towel to catch extra moisture.
Lettuce: Wash and dry well, then store wrapped in paper towels inside a zip-top bag or container for up to 3 days.
Pepper mayo: Refrigerate in a small container for up to 5 days.
Toast: Toast right before assembling. Pre-toasted bread turns sad fast.

Already assembled BLT? Wrap tightly and refrigerate up to 1 day. It is food-safe, but the bread will soften. If you can, rebuild it: pull it apart, re-toast the bread, and reheat the bacon.

Common Questions

What is the best bread for a BLT?

Soft sandwich bread, sourdough, or a sturdy white pullman-style loaf all work. The real rule is: toast it. You want structure and crunch so the tomato juice does not steamroll your bite.

How do I keep a BLT from getting soggy?

Three easy moves: toast the bread well, pat the tomato slices dry after salting, and spread mayo edge-to-edge so it helps act like a moisture barrier. Also, assemble right before eating.

Should I cook bacon in a pan or in the oven?

Both are great, but the oven is the low-drama path for consistent crispness. If you love extra curly, extra crisp pieces, a skillet is fun too. Just keep the heat medium so it renders without burning.

Romaine, iceberg, or butter lettuce?

Iceberg is the classic crunch, romaine is the sturdy, fresh option, and butter lettuce is softer and a little fancy. I reach for romaine most often because it holds up and stays crisp.

Can I make a BLT without mayo?

Yes. Try mashed avocado with a squeeze of lemon, Greek yogurt mixed with olive oil and salt, or a thin layer of herb cream cheese. The key is adding something creamy to glue the sandwich together.

What is the difference between a BLT and a club sandwich?

A BLT is bacon, lettuce, tomato, and usually mayo on two slices of bread. A club is typically layered (often three slices of toast) and usually includes turkey or chicken and sometimes ham.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Sheet pan and aluminum foil (for oven bacon)
Wire rack (optional, helps bacon crisp evenly)
Small bowl and spoon (for the mayo)
Chef’s knife and cutting board
Toaster or skillet for toasting bread
Paper towels

I used to think BLTs were “nice” in the way a plain T-shirt is nice. Then I started treating each piece like it mattered. Toast that bread like you mean it. Salt the tomatoes and let them sit for a minute. Cook the bacon until it actually crunches. Suddenly it is not a basic sandwich, it is a whole event you can eat over the sink.