BLT Sandwich
The summer sandwich — toasted sourdough, crisp bacon, ripe tomato, butter lettuce, and a generous swipe of mayo. No improvements needed.
Ingredients
- thick-cut bacon8 slices
- sourdough bread4 slices
- ripe tomato1 large, thickly sliced
- butter lettuce4 leaves
- mayonnaise3 tbsp
- kosher saltto taste
- black pepperto taste
Steps
Cook bacon until crisp.
Lay bacon in a cold skillet. Set over medium heat and cook, turning occasionally, until very crisp, about 9 minutes. Drain on paper towels.
Toast the bread until deep golden.
Salt the tomato slices and let sit 1 minute.
Assemble the sandwich.
Spread mayo generously on all four slices. Layer lettuce, tomato (with a crack of pepper), and bacon on the bottom slices, then close.
Slice on the diagonal and eat right away.
Nutrition, per serving. 520 calories. Protein 25 grams, 18 percent. Carbs 30 grams, 21 percent. Fat 38 grams, 61 percent. Fiber 3 grams, sugar 5 grams, saturated fat 12 grams, sodium 900 milligrams. Estimated from ingredients.
