BLT sandwich

Ingredients

• 8 slicesbread, toasted
• 2tomatoes, thickly sliced into rounds
• 8 slicescooked thick-cut bacon
• to tastelettuce (iceberg, bibb or romaine)
• 120 ml (8 tablespoons)mayonnaise
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Prepare the lettuce

   Wash and dry the lettuce, then cut it into shreds.

2. 2

   Spread the mayonnaise

   Spread 1 tablespoon of mayonnaise over each slice of toasted bread.

3. 3

   Build the sandwiches

   Layer the bacon, tomato slices and lettuce on the bread. Season with salt and pepper to taste.

4. 4

   Cut and serve

   Cut each sandwich in half and serve.

What is a BLT sandwich?

The name comes from its three defining fillings: bacon, lettuce and tomato. This familiar American sandwich pairs them with mayonnaise and bread for a straightforward lunch.

Here, thick-cut bacon and generously sliced tomato give each sandwich a hearty centre, while shredded lettuce adds freshness and crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 433 calories, 12g protein, 32g carbs, 29g fat.

The bread supplies most of the carbohydrates, while the bacon and mayonnaise contribute much of the fat; the bacon also provides protein. Pair a sandwich with a side salad or fresh vegetables for a more varied plate.

Choosing the ingredients

Bread: Use slices sturdy enough to hold the fillings without splitting. Toasting gives them a crisp surface and helps the sandwich keep its shape.

Tomatoes: Thick rounds are easier to layer and give a juicy bite. Choose ripe tomatoes that still feel firm enough to slice neatly.

Lettuce: Iceberg, bibb or romaine all work. Wash and dry the leaves well so excess water does not soften the toast.

Getting the layers right

Mayonnaise: Spread 1 tablespoon on each slice, as directed, so the bread is coated before you add the fillings.

Assembly: Arrange the bacon, tomatoes and shredded lettuce over the bread. Distribute them across the surface so each half has a balanced mix.

Keeping the texture crisp

Toast the bread before spreading on the mayonnaise, and make sure the lettuce is dry. These simple details help keep the sandwich from becoming soggy.

The tomatoes bring moisture, so assemble the sandwiches shortly before serving for the best contrast between crisp bread and juicy filling.

Seasoning and serving

Season the fillings with salt and pepper to taste. Since the bacon is already savoury, start with a light hand and adjust as needed.

Cut each sandwich in half just before serving. It makes the layers easier to handle and shows off the filling.

What to serve alongside

Serve the BLT on its own for a quick lunch, or pair it with a simple side salad or crunchy vegetable sticks.

If you want something more substantial, add a bowl of soup or a side of crisps.

Recipe notes & tips

• Dry the lettuce thoroughly after washing to keep the toast crisp.
• Slice the tomatoes thickly so they stay easy to layer.
• Spread the mayonnaise evenly right to the edges of the bread.
• Season lightly at first because the bacon is already savoury.
• Assemble just before eating to preserve the contrast in textures.

Variations

• Use sourdough: Choose sturdy sourdough slices for a tangier base.
• Try a different lettuce: Swap in iceberg, bibb or romaine according to the crunch you prefer.
• Add avocado: Layer ripe avocado with the tomato for a creamy variation.
• Add a fried egg: Place a freshly cooked egg in the sandwich for a richer filling.
• Change the bread: Use wholemeal bread for a nuttier flavour.

Common mistakes to avoid

• Wet lettuce: Dry the leaves well after washing so they do not water down the sandwich.
• Thin tomato slices: Cut thick rounds so the tomato is easier to layer and less likely to slip out.
• Uneven mayonnaise: Spread 1 tablespoon over each slice for a more consistent bite.
• Assembling too early: Put the sandwiches together just before serving to help keep the toast crisp.
• Over-seasoning: Taste the bacon in the filling before adding much salt.

How to store

These sandwiches are best eaten freshly assembled, as the tomatoes and mayonnaise can soften the toast. Store any unassembled components separately in covered containers in the fridge and assemble when ready to eat.

Frequently asked questions