Recipe

Classic BLT (With Lemon Pepper Mayo)

Crispy bacon, juicy tomato, crunchy lettuce, and toasted bread with a quick lemon pepper mayo that makes the whole sandwich pop.

By Matt Campbell

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4.9

A classic BLT sandwich cut in half on a white plate, showing crisp bacon, bright red tomato slices, and crunchy lettuce on toasted bread, with a simple kitchen table setting in soft natural light

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A BLT is basically the proof that you do not need a million ingredients to make something feel like a big deal. When the bacon is truly crisp, the tomatoes are actually ripe, and the bread is toasted like you mean it, the whole thing turns into this perfect stack of salty, juicy, crunchy comfort.

My only little twist is a quick lemon pepper mayo. It is not fancy, it is not fussy, and it makes the bacon taste even more bacon-y while giving the tomatoes a bright nudge. If you have ten minutes and a skillet, you are dangerously close to lunch greatness.

Tomato note: in peak season, use whatever looks and smells like summer (heirlooms are fantastic). Off-season, I reach for Campari or vine-ripened since they usually have the best shot at real flavor.

BLT ingredients arranged on a kitchen counter: sliced bread, raw bacon, ripe tomatoes, romaine lettuce, mayonnaise, lemon, black pepper, and kosher salt in small bowls, overhead view in warm daylight

Why It Works

Crisp meets juicy meets creamy: bacon for crunch and salt, tomatoes for sweet acidity, mayo for richness.
Better texture: toasting the bread creates a barrier so the sandwich does not go soggy the second you look away.
Brighter flavor fast: lemon zest and black pepper in the mayo wake everything up without changing the soul of a classic BLT.
Easy to scale: cook a full pack of bacon and build sandwiches for the whole crew.

Thick-cut bacon strips sizzling in a cast iron skillet on a home stove, edges curling and browning, with rendered fat pooling in the pan

Pairs Well With

Storage Tips

BLTs are best built and eaten right away, but you can prep components so future-you feels like a genius.

Store components separately

Cooked bacon: cool completely, then refrigerate in an airtight container up to 4 days. Recrisp 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.
Lemon pepper mayo: refrigerate in a sealed container and use within 3 to 5 days. If you use homemade mayo, stick to the shorter end.
Tomatoes: store whole ripe tomatoes at room temperature if you will use them within a day or two. Once sliced, refrigerate in a covered container and use within 1 to 2 days. For best flavor, let sliced tomatoes sit at room temperature about 15 minutes before assembling.
Lettuce: wash, dry very well, and store wrapped in a paper towel inside a bag or container up to 3 days.

If you already assembled one

Wrap tightly and refrigerate up to 1 day. It will soften a bit. For the least sad leftovers, toast fresh bread and rebuild if you can.

Common Questions

What is the best bread for a BLT?

Something toastable with a little structure. I love sourdough, country white, or a sturdy sandwich loaf. Super soft bread can work, but toast it well so it does not collapse under tomato juice.

How do I keep my BLT from getting soggy?

Three moves: toast the bread, pat the tomato slices dry, and put a thin layer of mayo on both slices of bread to act like a moisture barrier.

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

Both are great. Skillet bacon gives you maximum control and those dramatic crisp edges. Oven bacon is hands-off and perfect for a crowd. If you hate splatter, go oven.

What lettuce is best on a BLT?

Romaine for crunch, iceberg for classic snap, or butter lettuce for a softer, more delicate bite. Just make sure it is dry so it stays crisp.

Can I add avocado?

Yes, and it is delicious. Add 1/4 to 1/2 sliced avocado per sandwich. If you do, consider a pinch more salt on the tomatoes to keep the flavors lively.

Hands assembling a BLT on a wooden cutting board: spreading mayonnaise on toasted bread and layering lettuce, tomato slices, and crispy bacon in a bright home kitchen

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

Large skillet or cast iron pan (or a sheet pan if baking bacon)
Tongs
Paper towels and a plate or wire rack (for draining bacon)
Small bowl and spoon (for the mayo)
Knife and cutting board
Toaster or the same skillet for toasting bread

I used to think BLTs were just a diner thing, like something you order when you cannot decide. Then I started treating the details like they mattered. Toast the bread until it is actually golden, salt the tomatoes like they are a real ingredient, and cook the bacon until it crackles when you tap it. Suddenly it is not “just a sandwich.” It is the kind of lunch that makes you stand at the counter for a minute, chewing, doing that quiet little nod like, yep, that’s the one.