Grilled Zucchini
Alexa Weibel
370 ratings with an average rating of 4 out of 5 stars
370
15 minutes, plus grill heating
Juicy BLT
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:2 sandwiches
- 8slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
- 2heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
- 2teaspoons red wine vinegar
- 1½tablespoons extra-virgin olive oil
- Flaky sea salt
- Freshly ground black pepper
- 4slices good white bread (medium thickness, boule is preferable), heavily toasted
- ¼cup mayonnaise
- 6butter lettuce leaves
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
932 calories; 78 grams fat; 20 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 22 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 23 grams protein; 1320 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
- Step 2
While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
- Step 3
Spread toast generously with mayonnaise on one side, follow with remaining ½ tablespoon olive oil.
- Step 4
Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
- Step 5
Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.
Private Notes
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Cooking Notes
Holly
The tomatoes are always between the bacon and the lettuce so the hot bacon does not wilt the lettuce. Place the lettuce first.
Lance
I *love* the tomatoes atop the mayonnaise: it’s one of my favorite tastes. So while hot bacon might wilt lettuce, it’s worth it. You can also let the bacon cool a touch too.
George
Although I love slices of tomatoes in sandwiches, often the tomato skin is not fully torn through with a bite and much of the tomato is pulled out with a bite. Before placing in the sandwich, I slice the skin of the tomato slices radially around the edges so that the skin tears easily with a bite of sandwich, eliminating the pullout of the entire tomato slice.
Jackie
I always add a slice of avocado. Delicious.
Opinionated
Hmm? Are you actually suggesting that one pick up a "bacon-topped slice" of toast and flip it onto the other slice of tomato and lettuce topped toast? Do you have a secret for preventing the bacon from falling off the inverted slice of toast?
Nick
I always thought 'the name is the recipe; there's nothing more to know.' I was wrong. There was more to know. This was the best BLT I've ever had. Don't skimp on the quality of the ingredients. I used extra vinegar, salt, and pepper to allow all of my tomatoes to better marinate. I don't regret this because soaking up the juices with extra bread was a delightful albeit less than healthy treat.
Espen
The thought of a BLT sandwich never appealed to me. Sure, I love bacon, and I’ll tolerate the lettuce, but ... soggy flavorless tomatoes? Holy cow, was I wrong! This sandwich literally drips with flavor, and I didn’t even use much bacon. I think the secret is marinating the tomatoes in the red wine vinegar. It really brings out the other ingredients. Next time I think I’ll trim the crust off the slices of French bread - the edges are too sharp! This sandwich is going in my meal rotation.
Rafa
Yes! My secret is having two hands and opposable thumbs.
Liz
Made this tonight when it was too hot to cook. Like others, I felt a little silly looking up a recipe for a BLT, but I am so glad I did! I was apparently making quite a fuss over it as I ate - so much so that my husband asked me if I wanted to be alone with my sandwich! Just incredibly delicious. The perfect summer night meal. Can’t wait to do it with garden-fresh tomatoes soon!
Victoria
Exactly right! The tomato juices need to soak into the bread. And I eat my BLTs too fast for the lettuce to have a chance to wilt. I also don't toast the bread -- prefer not to slice the roof of my mouth with sharp bread edges. Sometimes I make a BLAT -- adding avocado.
Leigh
Heavily toasting the bread, marinating the tomatoes, and adding some of that juice took this from standard BLT to amazing. You put the tomatoes directly on the bottom slice so the bread can soak up the juice a little. I used the Poole’s Diner cider mayo recipe which is super tangy and my favorite mayo. Perfectly delicious!
Stephen Wood
This is one of the only truly helpful comments I've ever seen on this site. For real.
Charlene
Duke’s mayonnaise!
Wanda girl
Hmmmm. Like the idea of the vinegar. My only addition to my standard BLT IS mincing basil leaves and mixing them with the mayo.
abc
so delicious! marinating the tomatoes makes a big difference!
QUAASAM
Very nice. Topped with a fried egg.
Melanie LJ
This was perfect. No notes!
J B
Yes. I don’t care if you follow any other thing in this recipe, but do yourself a favor and marinate your tomatoes like this. It’s UHMAZING.
Erin C
I will now be marinating my tomatoes for every sandwich from here on out
Emily
The secret to the best BLT: a little lemon-pepper on top of the mayo
Karen NBvW
I slice tomatos, lay out in single layer then lightly salt them & let sit. Unless you have FULLY ripe own tomatos or F's Market you will find a significant boost in flavor if drain (or drink) the juice before s'which assembly!
liza
Excellent - even without the bacon.
Christian
I always add humus to my BLTs (in addition to mayo), and sometimes a thick piece of cheddar. Makes a heartier sandwich if you like.
Holly
We love using Kumato's instead of standard tomato's and love the flavor they provide. We also always add avocado and use the olive oil mayo. Bring on summer!
Ahuva Greenblatt
OK, a recipe for a BLT is a bit much. About 60 years ago, my dad wanted a BLT and the only bread we had at the time (he used to prefer rye for the BLT) was a cinnamon raisin. WOW. It changed my life, and his, and mom's. it became our new thing. Just saying.
liz swink
The bacon is so important. The best bacon I have ever had is from Nueskes. You can google the name to get to the website. Such an amazing difference. (I have no interest in the business, financial or otherwise--its just delicious. A bit expensive, but when you take that first bite...)
Circumnavigator
I didn’t have red wine vinegar on hand but I can say that a good quality balsamic vinegar is a delicious substitute. I marinated the tomatoes for about 30 minutes with balsamic, olive oil and some fresh basil salt and pepper and it was the best BLT I think I’ve ever had.
Katherine
The tomatoes tasted vinegary on their own, but not in the sandwich. In the sandwich they just tasted fresh and more intensely tomato, and the acid was delightful with the bacon.
Kristy
BLT + Avocado on Whole Wheat was my morning breakfast during covid. I called my order ahead and it was ready on my way to work. It was such good comfort food to start the day. There is just never a bad time of the day for a BLT!
Wordsworth from Wadsworth
Ingredients, like everything else, ingredients. Best BLT ever was with fresh tomato and dark greens from my girlfriend's Arizona garden, juxtaposed with Niman Ranch bacon on a crusted, diagonal cut baguette from Costco. Semi-bitter dark greens balancing the richness of the thick-cut bacon. I will always remember it.
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