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one soft sourdough BLT sandwich cut into two halves on an ordinary plate showing a flat woven layer of crisp bacon, ripe red tomato slices, dry pale-green iceberg lettuce and a thin mayonnaise layer, with no turkey, avocado, cheese, toasted bread, chips or garnish
Andre Lewis

Classic BLT

Weave the bacon into flat squares before cooking so each bite of this BLT gets a little bacon without dragging out a long strip. Cool the cooked squares before they touch the lettuce, then layer them with drained tomato slices and plain mayonnaise on soft sourdough. The familiar bacon, lettuce and tomato combination stays central. Keeping the bacon flat and the tomato blotted helps the sandwich hold its shape in a lunch container, though it is still best packed the morning you plan to eat it.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 6 slices regular-cut bacon cut crosswise into 12 half-length strips
  • 1 medium ripe tomato cut into 1/4-inch slices
  • 1/4 tsp fine salt
  • 4 slices soft sourdough sandwich bread
  • 3 tbsp mayonnaise
  • 4 iceberg lettuce leaves washed and thoroughly dried
  • 1/8 tsp black pepper

Method
 

  1. On a board, weave 3 bacon half-strips horizontally and 3 vertically into a flat square. Repeat with the remaining 6 half-strips to make a second square, then transfer carefully with a wide spatula to a cold 12-inch skillet.
  2. Cook over medium-low heat for 8 to 10 minutes, pressing briefly with a smaller heavy pan during the first 2 minutes to keep the bacon flat. Remove the press, turn the squares carefully and cook for 6 to 8 minutes more until crisp throughout; drain on a rack.
  3. Lay tomato slices on paper towels, sprinkle with salt and let drain for 10 minutes, then blot dry. Refrigerate drained bacon on a plate for about 20 minutes until cold before assembly; the prep time includes cooling.
  4. Spread mayonnaise over one face of each bread slice. Lay one dry lettuce leaf on each face, then divide tomato slices over 2 of the slices and season with black pepper.
  5. Place one cooled bacon square over each tomato layer and close with the remaining bread and lettuce. Cut across the middle and serve cold or refrigerate at 40°F or below, packing with ice packs for lunch.