BLT Sandwich

Ingredients

• 3 strips thick-cut, naturally cured bacon
• 2 slices sandwich bread, such as shokupan
• 2 tbsp mayonnaise
• 1 cup finely shredded iceberg lettuce
• 4 oz ripe tomato, thickly sliced
• coarse sea salt, such as fleur de sel or Maldon
• freshly ground black pepper

Directions

1. Place a griddle or skillet over medium-low heat. Add bacon and press flat with a heavy pan. Cook until lightly browned on the first side, about 5 minutes.
2. Flip bacon, press again, and cook until browned on both sides and fat has fully rendered, about 3 minutes. Transfer to a paper towel–lined plate.
3. Add bread to the same skillet and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on both sides.
4. Spread mayonnaise on both slices. Divide lettuce between both slices. Layer tomato on one slice and season generously with salt and pepper.
5. Break bacon strips in half and layer onto the sandwich in 2 layers of 3 half-strips each, alternating orientation for stability. Close, cut diagonally, and serve immediately.

Notes

• Bacon: Use naturally immersion-cured bacon (such as Nueske’s or Wright) — injected brine bacon splatters more and cooks unevenly. Look for ascorbate or sodium erythorbate on the label to identify injected bacon.
• Scaling: To cook bacon for a crowd, bake at 400°F (200°C) on a parchment-lined rimmed sheet, covered with a second sheet and tray to keep it flat, 20–25 minutes. Reserve drippings to brush onto bread before toasting.
• Mayo: Homemade or store-bought both work; use whichever you prefer.
• Lettuce: Finely shredded iceberg is ideal; young, crisp leaf or romaine from a farmers market also works.
• Tomatoes: Use only peak summer tomatoes. Slice count will vary by tomato size and variety. A BLT is ultimately a tomato sandwich — if the tomato isn’t exceptional, neither is the sandwich.