BLT with Herbed Mayonnaise

Ingredients

• 8 slicessourdough bread or whole grain bakery bread
• 8 slicesripe tomato
• 120 ml (½ cup)mayonnaise (your favourite brand)
• 5 ml (1 tsp)fresh rosemary, finely chopped
• 5 ml (1 tsp)fresh basil, finely chopped
• 1 headbutter lettuce, washed, dried and refrigerated
• 10–12 slicesbacon

Instructions

1. 1

   Cook the bacon

   Cook the bacon until very crisp, taking care not to let it burn.

2. 2

   Mix the mayonnaise

   Finely chop the rosemary and basil, then stir them into the mayonnaise in a small bowl.

3. 3

   Toast the bread

   Set the oven to broil. Arrange the bread slices on a baking sheet and broil until the upper side begins to turn lightly brown. Toast only one side.

4. 4

   Build the sandwiches

   Let the bread cool slightly. Spread herbed mayonnaise on both pieces for each sandwich, then assemble with the toasted sides facing out.

What is a BLT?

A BLT is an American bacon, lettuce and tomato sandwich, usually served on toasted bread with mayonnaise. Its appeal comes from the contrast between crisp, savoury bacon, juicy tomato and cool leaves.

This version adds rosemary and basil to the mayonnaise for a fresh herbal note. Sourdough or whole grain bakery bread gives the filling a sturdy base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 586 calories, 14g protein, 31g carbs, 44g fat.

The bread and tomato provide most of the carbohydrates, while mayonnaise and bacon contribute much of the fat. Bacon also supplies some protein, alongside smaller amounts from the bread and mayonnaise; serve with extra vegetables or salad to round out the plate.

Choose the bread and tomatoes

Bread: Sourdough brings a gentle tang, while whole grain bread adds a heartier flavour. Either works well when toasted on one side as directed.

Tomatoes: Choose ripe tomatoes so their flavour comes through against the salty bacon. Slice them evenly to make the sandwiches easier to assemble.

Keep the bacon crisp

Bacon: Cook it until crisp but not burnt, as the method specifies. Very crisp rashers give the sandwich its characteristic crunch.

Assembly: Let the toast cool slightly before adding the fillings. This helps keep the lettuce cool and the mayonnaise from becoming overly warm.

Make the herbed mayonnaise

Fresh herbs: Chop the rosemary and basil finely so they are easy to distribute through the mayonnaise. Stir them in thoroughly for a consistent flavour in each bite.

Mayonnaise: Use a brand you enjoy, since it is a main part of the sandwich's creamy texture. Spread it across both pieces of bread as instructed.

Get the texture right

Toast: Watch the bread closely under the broiler and remove it when the top side is lightly browned. The recipe calls for toasting only one side.

Lettuce: The butter lettuce should be washed, dried and refrigerated before assembly. Dry leaves sit more neatly in the sandwich and keep excess water away from the bread.

Serve it as a meal

The recipe takes about 30 minutes in total, so it suits a straightforward lunch or supper. Serve the sandwiches soon after assembling while the bacon and toast still have their contrasting textures.

A simple side salad or crunchy vegetables make a fresh accompaniment. For a more substantial plate, add soup or a serving of fruit.

Recipe notes & tips

• Dry the washed lettuce well before refrigerating it.
• Chop the rosemary and basil finely so they blend evenly into the mayonnaise.
• Keep an eye on the bread under the broiler, as it can brown quickly.
• Let the toast cool slightly before spreading on the mayonnaise.
• Assemble close to serving time to preserve the contrast between crisp bacon and cool lettuce.

Variations

• Use whole grain bread: Choose it instead of sourdough for a heartier sandwich.
• Try another herb: Swap the rosemary or basil for a different fresh herb you enjoy.
• Add more lettuce: Use extra butter lettuce for a leafier filling.
• Adjust the bacon: Use the lower or upper end of the stated slice range to suit your preference.
• Serve open-faced: Arrange the fillings on one toasted slice for a different presentation.

Common mistakes to avoid

• Burnt bacon: Cook until crisp and keep checking so it does not go too far.
• Wet lettuce: Dry the leaves thoroughly before adding them to the sandwich.
• Over-toasted bread: Remove it once the top is lightly brown rather than waiting for it to darken.
• Toasting both sides: Follow the recipe and brown only one side of each slice.
• Warm, limp lettuce: Let the bread cool slightly and keep the lettuce refrigerated until assembly.

How to store

For the best texture, store the cooked bacon, herbed mayonnaise, lettuce, tomato and bread separately in covered containers in the fridge, then assemble when ready to eat. Use cooked bacon within 3–4 days and the herbed mayonnaise within 3 days; toast the bread again briefly before assembling if needed.

Frequently asked questions