BLT sandwich

Ingredients

• 4 slicesbacon
• 8 slicescountry-style bread
• 30 g (2 tbsp)softened butter
• 4 smalltomatoes, sliced
• ½cucumber, thinly sliced
• 8 slicesstrong cheddar
• 40 g (2 cups)rocket

Instructions

1. 1

   Preheat the grill

   Preheat the oven grill.

2. 2

   Cook the bacon

   Arrange the bacon on a baking tray and grill for about 4–6 minutes, turning the slices once, until golden. Remove the tray and set the bacon aside.

3. 3

   Spread the bread

   Spread butter on one slice of bread for each sandwich and basil pesto on the other slice.

4. 4

   Layer the fillings

   On each pesto-spread slice, layer tomato, bacon, cucumber and cheddar. Add more tomato, then the rocket.

5. 5

   Close the sandwiches

   Top each sandwich with its buttered slice of bread.

What is a BLT sandwich?

BLT stands for bacon, lettuce and tomato, a familiar combination in British and North American sandwich culture. This version keeps the bacon and tomato, but uses rocket instead of lettuce and adds cucumber and strong cheddar.

The balance works because salty bacon and sharp cheese meet juicy tomato, cool cucumber and peppery leaves. Country-style bread gives the fillings a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 26g protein, 45g carbs, 29g fat.

The bread and tomatoes provide most of the carbohydrates, while bacon and cheddar contribute much of the protein and fat; butter and bacon also add saturated fat. Pair a sandwich with a generous side salad or extra vegetables for a more balanced plate.

Choosing the bread and fillings

Country-style bread: thick slices help hold the generous layers without losing their shape. A firm, slightly chewy loaf also contrasts nicely with the soft tomato.

Tomatoes and cucumber: thin cucumber slices and evenly cut tomatoes make the sandwich easier to bite through. Use small tomatoes as specified, so they fit across the bread.

Getting the bacon right

Grill the bacon on a tray for 4–6 minutes, turning it once. The recipe’s cue is golden colour; check it closely towards the end, since grill intensity can vary.

Set the cooked slices aside before assembling. This gives you a moment to prepare the bread and keeps the hot tray out of the sandwich-building area.

Layering for a tidy sandwich

Pesto side: the method calls for basil pesto on one slice, although pesto is not included in the ingredient list. It places the tomato, bacon, cucumber and cheddar on this slice, followed by more tomato and rocket.

Butter side: finish by closing the sandwich with the buttered slice. Keep the fillings within the edges of the bread to make it easier to handle.

Texture and serving

For the best contrast, assemble the sandwiches once the bacon is cooked and serve soon after. The crisp bacon, juicy tomato and fresh rocket are most distinct before the bread softens.

Serve with a simple salad, vegetable sticks or a bowl of soup. These sides complement the rich cheese and bacon without adding more layers to the sandwich.

Recipe notes & tips

• Use a tray large enough to spread out the bacon slices.
• Turn the bacon once during grilling for more even browning.
• Slice the cucumber thinly so it sits neatly between the other fillings.
• Arrange the tomato in an even layer rather than piling it in the centre.
• Serve soon after assembling to keep the bread from becoming soggy.

Variations

• Add pesto: the method specifies basil pesto, though it is missing from the ingredient list.
• Swap the greens: use lettuce instead of rocket for a milder, more traditional BLT-style filling.
• Toast the bread: lightly toast the slices first for a firmer, crunchier sandwich.
• Change the cheese: use a milder cheddar if you prefer a less pronounced flavour.
• Add black pepper: season the tomato lightly to bring out its savoury flavour.

Common mistakes to avoid

• Overcooking the bacon: check it near the end of grilling, as it can darken quickly.
• Cutting the cucumber too thickly: thin slices make the sandwich easier to bite through.
• Overfilling the bread: spread the layers evenly and keep them inside the edges.
• Assembling too early: wait until the bacon is ready, then serve soon so the bread stays firm.
• Forgetting the listed method's pesto: it is mentioned in the instructions but not included in the ingredient list.

How to store

Store assembled sandwiches wrapped in the fridge and eat within a day; the bread may soften as the fillings release moisture. For better texture, keep the components separate and assemble just before serving. Reheat the bacon separately if desired, then build the sandwich fresh.

Frequently asked questions