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Today we’re going to talk about how to make the best BLT Sandwich. This super easy sandwich includes crispy bacon, gorgeous summer tomatoes, butter lettuce and a green goddess mayo that is herbaceous and delicious. Serve this with aguas frescas and a side of chips for the ultimate lunch!
When my mama was pregnant with me, my dad was obsessed with BLTs. He’d make them all the time but there was a problem: my mom’s morning sickness made her nauseous every single time she smelled bacon. So eventually he had to stop but I do think this is why I LOVE a BLT as much as I do.
I’m a sandwich fan. I love all sandwiches like the chopped cheese, the ultimate tuna melt to even a famous French Dip sandwich. All of them are SO good.
How to Make the best BLT Sandwich:
- Bake the Bacon. This is my favorite method for cooking bacon, just line a baking sheet with foil, place the bacon on top, and cook until the bacon is nice and crispy.
- Make the Spread. While the bacon cooks, make the green goddess spread. This isn’t absolutely necessary but it just elevates the sandwich and all the ingredients. Just stir all the ingredients together and set aside.
- Salt Your Tomatoes. This draws out some of the liquid to make sure your sandwich isn’t soggy.
- Toast Your Bread. Very important! This adds flavor and structure to the sandwich.
- Assemble. Spread a little green goddess mayo on the bread and stack on the tomatoes, bacon, and lettuce.
How to Cook Bacon for a BLT:
If you want to create waves in the bacon, ala 90s commercials, do what we did: creating “waves” using foil.
To make, just create creases in your foil you use to line your baking sheet, then roast your bacon at 400º until crispy.
Tips and Tricks:
Salt your tomatoes. This is something I learned from making tomato sandwiches. They must be salted. This seasons them AND releases some of their excess water.
Types of bread: I like classic white bread but feel free to switch it up and use sourdough or your favorite roll. Make sure you toast it though, regardless! You don’t want to end up with a soggy sandwich as a result of not toasting.
Recipe FAQs
I think country white bread works great. But other good options are sourdough, wheat or pumpernickel.
You can leave it out and replace it with regular mayonnaise.
More Summer Recipes
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To Make the Green Goddess Mayo:
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To a food processor, add the mayonnaise, basil, chives, parsley, tarragon, anchovy filets, salt, pepper and lemon juice. Pulse until very smooth, about 1 minute. Give it a taste and adjust the salt and seasoning to taste.
To Make the Sandwich:
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Preheat your oven to 400 degrees F. Line a baking sheet with foil. If you want to be psycho and have beautiful waves in your bacon, make little creases in the foil and lay the bacon on top. You may have to fiddle with it but be sure to use the visual reference above as guidance.
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Transfer to the oven and bake for about 15 to 20 minutes, until golden brown. This amount of time will depend on the thickness of your bacon; thinner bacon will probably take 15 minutes, while thick cut will take about 18 minutes. Remove the bacon from the oven and transfer it to a bed of paper towels.
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Slice up the tomatoes and sprinkle them with a bit of salt. Place them on a few paper towels while you gather the rest of the ingredients.
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Lightly toast your bread and smear about of teaspoon of green goddess mayo onto both halves of bread. Add slices of bacon, lettuce, tomato and sprinkle with freshly cracked pepper. Cut the sandwich in half and enjoy.
Any leftover Green Goddess Mayo can be kept in the fridge for up to two weeks. I had extra and have been adding it to tuna salads, etc. It’s really good!
Serving: 4g | Calories: 496kcal | Carbohydrates: 5g | Protein: 17g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 1052mg | Potassium: 428mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1658IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
