Ultimate BLT Recipe

Ultimate BLT Recipe

A BLT might be one of the most recognizable sandwiches in American food culture, but that doesn’t mean it should be boring.

This version is built on grilled sourdough, loaded with thick-cut oven-roasted bacon, flaky salt-scratched heirloom tomatoes, green leaf lettuce, and an herbed shallot mayo, and is anything but average. It’s the kind of sandwich that proves simple can be exceptional when each element is considered.

The BLT is traditionally made with soft white bread, iceberg lettuce, standard-issue tomatoes, and thin strips of bacon. That formula still works in a pinch, but with peak-season produce and a little technique, it becomes something special. This version fits right into modern home cooking, especially when you want to serve a lunch that feels both rustic and refined.

The standout here is the treatment of the tomato. By generously seasoning with flaky sea salt we pull out the juice which lets it soak into the bread once assembled. Thick-cut bacon roasted in the oven delivers crisp edges and chew. And the herbed mayo, packed with fresh parsley, chives, and oregano, adds complexity and zip.

This bacon, lettuce, and tomato sandwich makes an ideal summer lunch or an elevated meal for casual entertaining. For anyone searching for the best BLT recipe, this sourdough version checks all the boxes: crunch, richness, acidity, freshness, and just the right amount of salt.

Main Ingredients

Thick-cut bacon – Roasting in the oven gives the bacon an even, crispy texture while preserving its chew. Look for naturally smoked bacon with moderate fat-to-meat ratio. 

Heirloom or beefsteak tomato – These tomatoes have robust flavor and high moisture content. Salting them with flaky sea salt seasons them while adding texture. Use peak-season tomatoes when possible.

Green leaf lettuce – This variety gives a clean, mild flavor and delicate crunch without overwhelming the other components. Wash and dry thoroughly to prevent sogginess.

Sourdough boule – The tang and chew of sourdough offer balance to the richness of bacon and mayo. Grill until just crisp to keep the inside tender. Choose a center-cut slice from a round boule to help hold the sandwich’s height and structure.

Herbed shallot mayo – Made with fresh herbs and minced shallot, this mayo brings acidity, brightness, and aromatic depth. It also anchors the top and bottom slices of bread so nothing slides around during eating.

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Ultimate BLT Recipe

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Course: DinnerCuisine: AmericanDifficulty: Easy

This BLT is built on grilled sourdough, loaded with thick-cut oven-roasted bacon, flaky salt-scratched heirloom tomatoes, green leaf lettuce, and an herbed shallot mayo, and is anything but average. It’s the kind of sandwich that proves simple can be exceptional when each element is considered.

Servings: 2

1/2x 1x 2x

2

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Cook Mode

Keep the screen on while I cook

Ingredients

• herbed shallot mayo

• 1/2 cup mayonnaise

• 1 tablespoon shallot, minced

• 1 tablespoon parsley, finely chopped

• 1 teaspoon chives, chopped

• 1 teaspoon fresh oregano, minced
  (or ¼ tsp dried)

• 1 teaspoon lemon juice

• kosher salt and black pepper, to taste

• for the sandwich

• 4 sliced sourdough boule
  (¾-inch thick, center-cut)

• 8 slices thick-cut bacon

• 1 large heirloom or beefsteak tomato,
  sliced ½-inch thick

• 1/2 teaspoon flaky sea salt
  (Maldon or Jacobsen)

• 4-6 green leaf lettuce leaves,
  washed and dried

• melted butter – for brushing bread

Method

• Prep Ingredients: Preheat your oven to 400°F. Line a sheet pan with foil or parchment. Wash and dry your lettuce. Mix the herbed mayo by combining all ingredients in a small bowl and let it rest to allow flavors to develop.

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• Roast the Bacon: Lay bacon strips in a single layer on the sheet pan. Roast in the oven for 18–22 minutes, rotating the pan halfway, until bacon is deep golden and crispy. Transfer to paper towels to drain.
• Toast the Bread: Brush one side of each sourdough slice with melted butter. Grill on medium heat until golden and crisp on the butter side, about 1–2 minutes. Then flip to lightly toast the other side. For toasting on the stovetop, set a cast iron pan or griddle over medium-high heat. Cook each slice until golden and crisp on the butter side, about 1–2 minutes. Then flip to lightly toast the other side. Let cool slightly on a rack to maintain crunch.
• Assemble and Serve: Slice the tomato and season generously with flaky sea salt. Spread herbed mayo on each piece of the toasted bread. Layer with green leaf lettuce, salted tomato slices, and four slices of bacon per sandwich. Press gently to secure layers. Slice in half and serve immediately.
• Assemble and Serve: Slice the tomato and season generously with flaky sea salt. Spread herbed mayo on each piece of the toasted bread. Layer with green leaf lettuce, salted tomato slices, and four slices of bacon per sandwich. Press gently to secure layers. Slice in half and serve immediately.

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Field Notes

• Best eaten fresh. Bacon and mayo can be prepared up to 1 day ahead and stored in the fridge. Avoid storing assembled sandwiches to prevent sogginess.
• This sandwich is perfect for summer picnics, Saturday lunch on the patio, or casual entertaining. We love serving it with our Chopped Salad with Candied Bacon, Herbs & Creamy Dressing. For a twist, try using arugula instead of lettuce or add a fried egg for a BLT breakfast variation.