My favorite beefsteak tomato my parents grew was the pinkish Brandywine that would become the star of a BLT. But please use your favorite big tomato that can serve your sandwich well. You can find everything you need at your local farmers market. Of course, you can buy high-quality mayo, but it’s easy to make and once you do, you may never go back! This whole sandwich is a far cry from most BLTs you’ve ever had and certainly surpasses any diner version of this comfort food classic. It’s all in the details, in the quality of the ingredients. They speak for themselves. This is the ultimate BLT, we promise.
When these five modest ingredients combine, they become the best and most magical expression of the season, one which needs no improvement. Please resist the urge to tweak the humble BLT. Pancetta has no place here. It’s good bacon, all the way. And please, do not put an egg on it. Or an avocado. We know bacon and avocado taste great, but the tomato is the star here. Simply enjoy this sandwich at the peak of the heat and when you need a reminder of childhood—when the simple things often felt the most magical.
Check out some of our favorite recipes with tomatoes, including this Grilled Eggplant Caprese with Lemon Pesto Dressing!
Ultimate BLT
Ingredients
- 4 slices smoked bacon
- 2 to 3 slices romaine lettuce
- 1 medium heirloom tomato
- Flaky sea salt, like Maldon
- Freshly ground black pepper
- 2 slices bread preferably a hearty whole wheat
- 2 tablespoons mayonnaise
Instructions
- Preheat oven to 375 degrees. Transfer the bacon to a sheet pan fitted with a metal rack and cook until bacon is crispy, about 15 to 20 minutes. Drain on a plate lined with paper towels.
- Remove 2 to 3 romaine leaves from the head. Wash in cold water and pat dry with a clean towel.
- Insert a sharp paring knife into the top of the tomato to remove the core. Then, gently push the knife down about ½-inch and cut around the hard core, using a circular motion angled into the tomato. Use the tip of your knife to lift the top of the tomato core out.
- Slice the tomato into 3 to 4 thick slices. Transfer to a paper towel to dry them slightly. Season liberally with sea salt and black pepper.
- Toast bread until golden brown.
- Spread a tablespoon of mayo on each slice of bread. Place 1 or 2 leaves of romaine on one slice of toast. Add tomato slices and top with bacon. Finally, add more romaine lettuce and the final slice of toast. Cut in half and serve with your favorite potato chips.
