Simple and Spectacular: the BLT

There are times when simple in food is nothing short of spectacular. When tomatoes are in season, the BLT (bacon, lettuce and tomato) sandwich is a perfect example.  The hardest part of making this delectable sandwich is cooking the bacon, and that is not at all hard when you bake it.   In-season tomatoes—juicy, tangy and slightly sweet combined with bacon and lettuce—nothing else needs to be said!


  • 1 ripe tomato (but don’t let it get over ripened and mushy on you)
  • 3-4 slices of bacon
  • Cleaned and dried lettuce of your choice
  • Mayo
  • Bread (slightly toasted)

Cooking the bacon:  You can line, or not, a cookie sheet with foil.  I like using the foil for easier clean up.  Preheat your oven to 400 degrees.  Lay out your bacon and place the cookie sheet in the middle or bottom 1/3 of your oven.  The bacon will take 15-20 minutes to cook.  Check it at 15 minutes to see how it’s progressing.  If it needs more time, give it another 3-5 minutes, depending on how you like your bacon.  The average cooking time is 20 minutes, but you can even go longer if you like your bacon crispy.  When the bacon is done, remove from cookie sheet and let set on a paper towel to remove the extra grease.

While the bacon is resting, toast your bread and prep your tomatoes and lettuce.    Then it’s just a matter of assembling your masterpiece.

Spread mayo on your bread as you like it and then layer with bacon, tomatoes and the lettuce.  Add pepper if you want—maybe a little salt on the tomatoes to just lift the flavor a bit.

Simple, but so good.


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