The Perfect BLT

Method

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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.

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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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Chef’s Tips

• 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.

Pairing Suggestions

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

Storage & 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.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.