The B.l.t Recipe
Applewood-smoked Nueske’s bacon, leaf-lettuce, and tomato, with mayonnaise spread.
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Ingredients
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Sandwich
Method
Sandwich
Prepare bacon
Preheat a large skillet over medium heat. Lay 8 slices of applewood-smoked Nueske’s bacon in a single layer (work in two batches if necessary). Cook, turning occasionally, until the bacon is deeply browned and crisp at the edges, about 6–10 minutes depending on thickness. Transfer cooked bacon to a paper towel-lined plate to drain and keep warm.
Prepare tomato
While the bacon cooks, rinse the tomato and pat dry. Cut into 1/4-inch thick slices (about 4–6 slices from a large tomato). Sprinkle both sides of the tomato slices lightly with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Set aside for 1–2 minutes so juices loosen, then blot excess moisture with a paper towel to prevent soggy bread.
Toast bread
Spread 1 tsp unsalted butter evenly on one side of each of the 4 slices of sourdough bread. Heat a clean skillet or griddle over medium-low heat and toast the buttered sides until golden and crisp, about 2–3 minutes. Alternatively, toast bread in a toaster and then spread butter on the warm slices.
Assemble mayo spread
Spread 1 tablespoon of mayonnaise on the untoasted side of each toasted bread slice (total 4 tbs used across 4 slices). If you prefer a seasoned mayo, mix the mayonnaise with a pinch of salt and pepper or a 1/2 tsp lemon juice before spreading.
Assemble sandwiches
Place 2 leaf lettuce leaves on top of the mayo on two of the bread slices (one sandwich base per sandwich). Arrange 3–4 tomato slices over the lettuce on each sandwich. Lay 4 slices of cooked bacon evenly over the tomato on each sandwich. Top with optional pickle slices if using.
Finish and serve
Top each sandwich with the remaining bread slice, mayo-side down. Press gently, slice each sandwich in half on a diagonal, and serve immediately while bacon is warm and bread is crisp. Serve with chips or fries if desired.