The Perfect BLT

Don't Make These Mistakes

Start the bacon in a cold pan. It renders more evenly and curls far less.

Ripe, in-season tomatoes are the whole point. Out of season, this sandwich is not worth making.

Assemble at the last second. A BLT has a shelf life measured in minutes.

Cooking The Perfect BLT

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1. Lay the tomato slices on kitchen paper, sprinkle with the flaky salt, and leave 10 minutes. Blot the surfaces dry.

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2. Lay the bacon in a cold frying pan and set it over medium heat. Starting cold renders the fat slowly and gives an even, flat crisp.

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3. Cook 10 to 12 minutes, turning occasionally, until deep amber and rigid. Drain on a rack.

   Mark done Start 10 min timer

4. Toast the bread until golden and firm, but not so dark it scratches the roof of your mouth.

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5. Spread mayonnaise edge to edge on all four slices, right to the crusts. Add hot sauce to two of them if using.

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6. On two slices, build: lettuce first, then bacon, then tomato, then a grind of pepper.

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7. Putting lettuce at the bottom keeps the tomato off the bread and the bacon dry.

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8. Close, press gently, and cut in half on the diagonal. Eat immediately.

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Storage and Reheating

Do not store. Cook the bacon ahead if you must — it keeps 3 days and re-crisps in an oven — but build the sandwich fresh.

Serving The Perfect BLT

• Crisps and a dill pickle
• Iced tea or a cold beer
• Tomato soup, for a full lunch

The Perfect BLT Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: garnishes, greasing and other items with no amount are not counted; part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.