Ultimate BLT Sandwich

by Sabrina Snyder

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5 from 1 vote
4 servings
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
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The Ultimate BLT Sandwich is a timeless classic with simple tips for making the perfect sandwich, plus delicious and easy variations to try!

A Bacon Ranch Chicken Sandwich is one of the best Sandwiches, but when you want something simple, delicious, and a lot more bacon, you can’t beat a Classic BLT! Try out my Ultimate Turkey Sandwich for another amazing tasting sandwich too!

meat and veggies in between two pieces of bread
meat and veggies in between two pieces of bread cut in half with potato chips on the side
Recipe Snapshot

Why You’ll Love This Sandwich?

  • So many different ways to customize this sandwich!
  • Takes about 25 minutes or less to make this simple yet delicious meal.

Sabrina’s Ultimate BLT Sandwich Recipe

When it comes to classic diner fare, is there anything more well known than a BLT? This simple sandwich is so easy to make but with the best individual ingredients and a few tips, you can now make wow worthy BLT Sandwiches that belongs on the best sandwich shop menus. The Ultimate BLT Sandwich is a classic American favorite that’s perfect for a quick lunch or easy dinner with a side of chips and a pickle!

Recipe Card

Dinner, then Dessert

Ultimate BLT Sandwich Recipe

The Ultimate BLT Sandwich is a timeless classic with simple tips for making the perfect sandwich, plus delicious and easy variations to try!
Yield 4 servings
Prep Time 13 minutes
Cook Time 12 minutes
Total Time 25 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
meat and veggies in between two pieces of bread
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Ingredients
 

  • 16 ounces thick cut bacon
  • 8 slices thick sandwich bread
  • 1/2 cup mayonnaise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 vine tomatoes , sliced thick
  • 1 head romaine lettuce , thinly sliced

Instructions

  • Cook bacon in batches in a large skillet on medium high until chewy and crispy, about 8-12 minutes.
  • Toast sandwich bread.
  • Spread mayonnaise on one side of bread slices.
  • Layer with sliced tomatoes, salt, pepper, lettuce and four slices of bacon.
  • Top with second slice of toasted bread.
  • Press down gently and serve.

Nutrition

Calories: 710kcal | Carbohydrates: 36g | Protein: 21g | Fat: 53g | Saturated Fat: 16g | Cholesterol: 79mg | Sodium: 1511mg | Potassium: 814mg | Fiber: 5g | Sugar: 7g | Vitamin A: 14205IU | Vitamin C: 15mg | Calcium: 193mg | Iron: 4mg

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Sabrina’s Tips

I always toast my bread until it’s golden and crispy! Then I make sure to layer my sandwich strategically to help prevent the juicy tomatoes from soaking into the bread and making the sandwich soggy. I put the lettuce layer touching then bread first, then I add my tomatoes, and my bacon on top of that for the perfect bite!

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About this Recipe

My version focuses on simple ingredients done well to build the ultimate sandwich, with crispy bacon, fresh lettuce, juicy tomatoes, and toasted bread for the perfect balance of flavors and textures. It’s an easy, casual meal that comes together quickly and can be customized with your favorite additions for a delicious twist on the traditional BLT. See some of my ideas down below in the Variations section!

Recipe Tips & Tricks

  • Bread: You want to use thick cut bread that won’t crumble under the crispy veggies and bacon, but also is soft enough to bite all the way through. If the bre ad is too soft or thin, it can get soggy with juicy tomatoes. Pick a hearty, rustic bread with a slightly crunchy crust. Toast the bread until it’s golden brown, or pan fry it in a little butter first.
  • Lettuce: Iceberg lettuce or butter lettuce are great because they are naturally crispy. Pat the lettuce dry before adding so it’s not too watery.
  • Tomatoes: Use the freshest ripe tomatoes that are fairly firm to the touch. The best tomatoes are vine tomatoes or heirloom tomatoes because they are juicy and meaty, and big enough you only need 1-2 slices. Cut the tomato slices about ¼ inch thick.
  • Bacon: Salty, smoky, fatty bacon strips are the best part of a BLT! Uncured, thick center cut bacon is absolutely worth a couple extra dollars. This isn’t bacon you are crumbling for a crockpot recipe, this is the star of the show, so get the best you can. If you’ve never had fresh bacon from local butcher shop, this is absolutely the recipe to try it out with. You can get flavored bacon, or stick with hickory smoked bacon.

Pairing Suggestions

Once your BLT Sandwich is assembled, you want enjoy it as soon as you can. Part of the delicious goodness of a BLT Sandwich is the firm, fresh, crispy ingredients. Serve your sandwiches with deli favorites like Potato Salad or potato chips. Or go for a full diner theme and serve your BLTs with a side of French Fries and a Vanilla Ice Cream milkshake.

How to Store

  • Serve: Once you assemble a BLT Sandwich, it’s best served right away so the bread doesn’t get soggy. This sandwich can be at room temperature for up to 2 hours, but needs to be put away after that because of the meat and mayo.
  • Store: These sandwiches are best enjoyed right away. You can prepare the ingredients and store them separately in the refrigerator for up to 3 days in airtight containers.
  • Freeze: This is not a good sandwich to freeze because of the veggies and the mayonnaise. It’s so easy that you don’t need to prepare it that far in advance.

Variations

  • Fried Egg: Add a fried egg to you sandwich for extra protein. The buttery yolk makes a delicious sauce mixed with the mayo, tomato juices, and bacon fat.
  • BLTA Sandwich: One of the easiest and most well-loved variations is a BLT Sandwich with Avocado. Add slices of fresh, ripe avocado to your BLT for an instant decadent upgrade!
  • Cheese: You can add a cold slice of cheese, or lightly toast bread with a slice of cheese on top so it melts before you assemble the sandwich. Use a panini press to make a grilled BLT.
  • Veggies: More veggies you can add on top of your BLT are sliced red onion, spinach leaves, grilled fajita veggies (bell pepper, zucchini, and onion, and pickles.)
  • Bacon: Instead of thick cut bacon, try this sandwich with prosciutto, salami, pancetta, or pork belly. You could also try thick slices of Baked Ham or Grilled Chicken Breast along with the bacon.
  • Spread: Use Pesto or an aioli spread instead of mayonnaise, or you can add mustard along with the mayo. If you want to use mustard, try Dijon mustard, spicy brown mustard, or yellow mustard.

More Delicious Sandwiches!

pinterest photo of veggies and meat in between two slices of bread

These photos were in a previous version of this post

veggie and meat in bread collage
veggies and meat in between bread with a toothpick on top
veggies and meat in between bread cut in half with chips on the side
veggies and meat in between bread on cutting board
close-up of veggies and meat in between bread sliced in half
meat, veggies, spread, and bread on cutting board
close up of veggies and meat in bread sliced in half with chips

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This really is the ultimate BLT! The little details make such a big difference. It’s the perfect lunch for a summer day.

    Reply