The Ultimate Blt Sandwich Recipe

• 3 strips thick-cut, naturally cured bacon (see note)
• 2 slices high-quality sandwich bread, such as
• 2 tablespoons (30ml)
• or store-bought mayonnaise (see note)
• 1 1/2 cups finely shredded iceberg lettuce (see note)
• 4 thick slices ripe tomato (see note)
• Coarse sea salt, such as
• or Maldon
• Freshly ground black pepper

1. Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or
2. on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel-lined plate and set aside.
3. Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.
4. Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on 1 piece of bread and sprinkle generously with coarse salt and freshly ground pepper.
5. Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.

bacon, sandwich bread, mayonnaise, tomato, salt, freshly ground black pepper

Taken from www.seriouseats.com/recipes/2016/08/ultimate-blt-sandwich-bacon-lettuce-tomato-recipe.html (may not work)