BLT
By Groceree
Also known as Bacon Lettuce and Tomato
Three ingredients and no room to hide: bacon cooked flat until brittle, tomatoes salted and drained, crisp lettuce, and mayonnaise on toast that is still warm.
Last updated
- Servings
- 2 servings
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
Ingredients
streaky bacon8 rashers
white bread4 slices
tomatoes2
iceberg lettuce4 leaves
mayonnaise3 tbsp
salt
black pepper
Instructions
- 01
Slice the thickly, them and lay them on kitchen paper for 10 minutes. The water they give up is what turns the bottom slice to pulp.
- 02
Lay the in a cold pan and bring it up to medium heat. Starting cold renders the fat slowly and gives flat, brittle rashers rather than curled ones.
- 03
Cook for 8 to 10 minutes, turning once, until properly crisp. Drain on a rack.
- 04
Toast the and spread right to the edges of all four slices — it waterproofs the toast as much as it seasons it.
- 05
Build in this order: toast, , , , toast, grinding over the before the goes on. The underneath keeps the off the .
- 06
Press gently and cut on the diagonal.
Notes
- Drain the tomatoes. Ten minutes on kitchen paper is the difference between a sandwich and a soggy one.
- Mayonnaise to the edges on both slices. It is a moisture barrier, which is why a dry-buttered BLT falls apart.
- Iceberg, not something fancier. It is there for cold crunch, and soft leaves wilt against hot bacon.
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 20 g
- Carbs
- 34 g
- Fat
- 34 g
Estimated from the ingredients.
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