2 Pieces of bread toasted (white, wheat or you name it)
2 Tablespoons mayo (adjust to your taste)
2 Large iceberg lettuce leaves
2 Campari tomatoes (1 medium garden tomato is fine, too)
4 Slices of crispy bacon
Take the bacon out of your refrigerator and let it warm to room temperature for 10 minutes. (If it’s frozen, make sure it’s fully defrosted.) Preheat frying pan over medium heat. Place strips of bacon in the pan in a single layer. Fry the bacon, turning it frequently. Do not drain off the bacon grease, it is the secret to crispy bacon. Cook the bacon strips in it. Remove the bacon strips as they brown and drain the grease off them by placing them on a paper towel placed on a plate. Turn down the temperature a little if the bacon grease begins to smoke or splatter too much. Use stove fan and never leave frying bacon unattended. Each piece should take 5-10 minutes to become crispy browned. Set aside four pieces for the classic BLT sandwich.
Rinse the vegetables and pat dry. Cut stem circle off top of tomatoes. Then cut them into thin slices. Break off lettuce leaves. Slather mayonnaise on both halves of the bread. Put lettuce on bottom piece of mayonnaise covered bread, then tomatoes. Top with bacon. Put second piece of bread on top and press down gently so the bacon doesn’t fall off.
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