Ultimate BLT Sandwich

4 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes

The Ultimate BLT Sandwich recipe for the classic bacon, lettuce, and tomato sandwich. Tips for the best ingredients plus delicious and easy BLT variations!

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!

BLT Sandwich on cutting board


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 there are few things you want to get right for the best Bacon, Lettuce, and Tomato. With the best individual ingredients and a few tips, you can make wow worthy BLT Sandwiches that belong on the best sandwich shop menu.

BLT Sandwich ingredients on cutting board

A perfect BLT Sandwich starts with the right 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 bread 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.

The next part of a perfect BLT Sandwich is the lettuce and 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. Iceberg lettuce or butter lettuce are great because they are naturally crispy. Pat the lettuce dry before adding so it’s not too watery.

close-up of BLT Sandwich sliced in half

Finally salty, smoky, fatty bacon strips. 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.


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 BLT 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.

BLT Sandwich sliced in half with chips


  • Fried Egg: Add a fried egg to your BLT 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.

BLT Sandwich on cutting board

  • 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.



  • Serve: Once you assemble a BLT Sandwich, it’s best served right away so the bread doesn’t get soggy. This BLT Sandwich can be at room temperature for up to 2 hours because of the meat and mayo.
  • Store: BLT 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.

BLT Sandwich sliced in half with chips

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Ultimate BLT Sandwich

The Ultimate BLT Sandwich recipe for the classic bacon, lettuce, and tomato sandwich. Tips for the best ingredients plus delicious and easy BLT variations!
Yield 4 servings
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder


  • 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


  • Cook bacon in batches in a large skillet on medium high until chewy and crispy, about 4-5 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.


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

BLT Sandwich collage

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.

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