Only a few simple swaps can elevate a classic and delicious BLT. No more flavorless, watery iceberg lettuce and soggy tomatoes. Say hello to the Very Best BLT Sandwich you’ve ever tasted.

Two halves of BLT sandwich stacked on a blue and white plate with a toothpick and olive on top.


The Best BLT Sandwich

There’s nothing easier than building a scrumptious sandwich for lunch. They’re quick to toss together and pack away beautifully for school, beach days, or road trips. Plus, they’re always sure to please a crowd. 

Everyone loves a classic BLT Sandwich. It’s a mainstay for a reason. Who could resist smoky bacon, crisp greens, juicy tomato, and creamy mayo stacked high between two slices of soft-yet-toasty bread? I know I can’t! And with just a few simple swaps, this recipe is elevated to new heights.

The secret is to ditch the tasteless iceberg lettuce for flavorful romaine leaves. They’ll punch up the nutrition in your sandwich and save a bunch of prep time. And if you’re lucky enough to stumble across this recipe during tomato season, you simply must use a rainbow of thick-cut heirloom tomatoes. 

Yellow tomatoes will give your sandwich a bright, acidic note. Red ones are juicy and tangy. And the dark, purple-toned ones are pumped full of anthocyanins. They have a myriad of health benefits, but I like them for their smokey flavor that complements the bacon perfectly. My mouth is watering just thinking about it; what about you?

If you’re feeling adventurous, you can try out my surprising take on a bacon, lettuce and tomato sandwich with this Bacon, Arugula, and Peach Sandwich with Basil Mayo. Same concept for the ingredients, but with a twist. Otherwise, stay tuned for this elevated yet traditional rendition of the quintessential BLT.

Sliced tomatoes on a platter with seasoning

How To Make The Best BLT

  1. Season the tomatoes. Slice the tomatoes and sprinkle with garlic powder, parmesan cheese, salt and pepper.
  2. Toast the bread. Toast the bread slices in a toaster or under the broiler for a few minutes. This step is optional and not entirely necessary.
  3. Spread the mayo on thick. Once you’ve toasted the bread, let it cool for about 1 minute so that the mayo or aioli doesn’t melt into the bread with the residual heat. Once the toast has cooled slightly, spread the mayo across each slice. 
  4. Pile on the lettuce, tomatoes, and cooked bacon. Arrange the lettuce in a single layer on 2 of the 4 bread slices. This will become the top half of your BLT. Then, add a couple of tomato slices and a layer of cooked bacon.
  5. Season and slice. Sprinkle salt and pepper across the sandwiches, and place the remaining bread slice on top of the bacon. Then flip the sandwich over so the bacon is on the bottom and the lettuce is at the top. Slice diagonally into triangles (horizontally for rectangles if that’s your thing), and enjoy! 
BLT sandwich being assembled on a white cutting board.

Tips & Tricks

  • Skip toasting the bread if you prefer a softer sandwich, but this step adds structure and longevity to the sandwich. The tomato juice will seep into the bread, and if you’re starting with a fresh, soft slice, it could turn soggy quickly.
  • Make sure to cover the bread from edge to edge with the mayo or aioli! No one likes a dry bite of BLT and it will help protect the bread from becoming soggy.
  • Lay down the lettuce before adding the tomatoes. The layer of spinach will act as a barrier between the bread and tomato juice and further protect your sandwich from getting soggy.
  • If you have multiple colors of tomatoes to choose from, mix and match them on each sandwich for an array of flavors. Pair a yellow slice with a purple one for a tangy yet smoky combination.
  • I like to directly season the tomatoes with freshly cracked sea salt, garlic powder, parmesan cheese and black pepper for extra flavor.
BLT sandwich on white bread positioned on a cutting board.

Serving Suggestions

With a recipe as low-effort and speedy as this BLT, you could use the extra time to make your own bread. You could go for No Knead Sourdough, Everything Bagel Brioche, or keep it simple with Homemade White Bread. But whether you use store-bought or home-baked bread, this recipe will definitely please.

For sides, this BLT compliments Basil Parmesan Grilled Corn on the Cob, Zucchini Fries, and of course, Southern Coleslaw. These can all be stored away for lunch or served in quantity to feed the whole family or at a BBQ with friends.

Plus, you’ll need a tasty drink to wash this sandwich down. So, why not serve it with Southern Sweet Tea or Homemade Lemonade? 

And the adults can enjoy a Lemonade Gin Mojito Cocktail for a summer-y pairing perfect for enjoying in the sunny heat. Truthfully, it’s just as delicious in the dead of winter and is a great way to hold out for those coming warmer months. 

Half a BLT sandwich on a blue and white plate. A toothpick with an olive is inserted into the top of the sandwich.

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Two halves of BLT sandwich stacked on a blue and white plate with a toothpick and olive on top.

Get the Recipe: BLT Sandwich Recipe

Yield: 2
Prep Time: 10 minutes
Cook Time: 4 minutes
Total Time: 14 minutes
A few simple steps will guarantee the very BEST BLT sandwich every time. Natural ingredients shine in their simplicity when you follow my easy steps.
5 from 1 vote
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Ingredients

  • 4 slices hearty white bread
  • 1/4 cup Mayonnaise, or garlic aioli
  • 1/2 cup romaine lettuce
  • 4 thick slices tomato
  • 8 slices cooked bacon
  • 1 teaspoon garlic powder
  • 1 tablespoon grated parmesan cheese
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground pepper

Equipment

  • 1 cutting board

Instructions 

  • Slice the tomatoes into 1/4 inch slices and arrange on a platter. Season with the garlic powder, cheese, salt and pepper. Set aside.
  • Toast the bread using a toaster or under the broiler for 2-3 minutes each side. Allow the toast to cool for 1 minute. (this step is optional.)
  • Spread each slice of bread with 1/4 of the mayonnaise, being sure to cover the entire surface.
  • Divide the lettuce between two slices of bread and arrange in a single layer. Top the spinach with two slices of tomato on each piece of bread.
  • Arrange four slices of bacon on top of the tomatoes. Season with salt and pepper.
  • Place the remaining bread on top of the bacon mayonnaise side down. Serve immediately.

Notes

Best if served soon after assembling.
Amp up the flavor of your BLT sandwich with crushed red pepper flakes or a smear of garlic aioli. 
Swap out the usually classic mayonnaise for Kewpie mayo and a kick of umami flavor!
Serving: 1g, Calories: 565kcal, Carbohydrates: 37g, Protein: 19g, Fat: 38g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 1460mg, Potassium: 874mg, Fiber: 5g, Sugar: 9g, Vitamin A: 3130IU, Vitamin C: 34mg, Calcium: 164mg, Iron: 3mg
Author: Kellie
Course: lunch
Cuisine: American