The Ultimate BLT

The perfect way to use up juicy tomatoes during tomato season.

2 sandwiches

Time: 30 mins

Ethan ChlebowskiBy Ethan Chlebowski

Everyone has a lot of opinions on how to make the BLT. I like to treat it like a burger, except instead of a beef patty, the center is a big juicy slice of tomato, preferably at least 1/2 inch thick. I also dress the thinly sliced lettuce for extra flavor & lubrication.

Ethan Chlebowski

Ethan Chlebowski



  • Sandwich components

    • sandwich bread
      4 slices
    • bacon
      4 slices
    • heirloom tomato
    • romaine lettuce
      , thinly sliced
      a handful
    • mayonnaise
      a spoonful
    • vinegar
      a splash
    • salt
      a sprinkle
    • black pepper
      a sprinkle


Step 1: Crisp the bacon

Cook the bacon low and slow over a skillet or in a 400°F/204°C oven until the fat has rendered and the bacon is really crisp.

Step 2: Prepare the tomatoes

Slice the heirloom tomato into at least 1/2 inch (1-2 cm) thick pieces to fit your bread from edge to edge. Add a sprinkle of salt and a couple of cranks of black pepper and let it sit for 10 minutes.

Step 3: Toast the bread & toss the lettuce

Spread some mayo on one side of each piece of sandwich bread and toast in a pan until golden brown. Lightly toast the side that does not have mayo so it is still a little soft.

Slice the lettuce very finely. Mix a little bit of mayo with the vinegar or acid of your choice (citrus, pickling liquid, etc.) Drizzle the mixture over the shredded lettuce and toss it together to evenly dress the lettuce.

Step 4: Assemble & serve

To assemble a sandwich, add some mayo to the top piece of bread. Add the dressed lettuce to the bottom piece. Place the thick-cut heirloom tomatoes in a single layer over the lettuce. Finish with 2 pieces of crispy bacon and the top piece of bread.

Repeat with the second sandwich. Slice and devour.



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