The Classic BLT (Bacon, Lettuce & Tomato)

Makes 4 Servings
This sandwich should definitely be eaten during the late summer days when tomatoes are ripe and juicy and the lettuce from the garden is most flavorful. However, to be honest, a BLT Is always a delicious sandwich for breakfast, lunch or dinner anytime of the year!
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  • 12 strips of thick cut bacon
  • 4-8 slices beefsteak or heirloom tomatoes, ¼” (6.5mm) thick
  • 4 leaves of lettuce
  • 8 slices bread, white or whole wheat, crusty baguette or bun*
  • salt & pepper


  • ¾ cup (200g) mayonnaise
  • 2 tablespoons (30ml) white horseradish
  • ½ teaspoon (2.5ml) lemon juice


Preheat the oven to 350°F/176°C. 

Arrange the bacon slices side by side on a rimmed baking sheet covered with parchment paper.  Bake until desired crispness, 25 to 35 minutes.   Remove from the oven and place the bacon on a plate lined with a paper towel to absorb the excess fat.

Toast bread and slather both slices with lots of mayonnaise.   Place lettuce on the bottom slice of bread.  Place 3 strips of bacon on top of lettuce and then lay 1-2 slices of tomato on top.  Season with salt and pepper.  Top with the second slice of bread.  Cut on the diagonal to create a BLT triangle.  

Ready for the big bite!

*Pullman style bread is the recommended bread for a classic BLT, toasted to golden brown and spread with mayonnaise. 


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