Classic BLT Sandwich

1. Cook the Bacon

Begin by cooking the bacon. Place the three strips of thick-cut bacon on a griddle or skillet, and use a bacon press, skillet, or even a masonry trowel to keep them flat. Cook the bacon for about five minutes on the first side until it is lightly browned, then flip and cook for another three minutes. This method ensures that the bacon cooks evenly and remains flat.

2. Drain the Bacon

Once the bacon is perfectly browned, transfer it to a paper towel–lined plate to drain any excess fat.

3. Toast the Bread

While the bacon rests, toast the bread in the remaining bacon fat in the skillet until it is evenly browned on both sides. The bacon fat infuses the bread with an extra layer of flavor that is simply irresistible.

4. Assemble the Sandwich

Spread a generous tablespoon of mayonnaise on each slice of toasted bread. Next, evenly divide the shredded iceberg lettuce between the two slices. Layer the thick slices of ripe tomato on one of the bread slices, and season them with a pinch of coarse sea salt and a sprinkle of freshly ground black pepper. Break the cooked bacon strips in half and layer them alternately over the tomatoes. Close the sandwich with the remaining slice of bread, mayonnaise side down, and press gently to hold everything together.

5. Cut and Serve

Finally, cut the sandwich diagonally with a sharp knife, and serve immediately.