Juicy BLT

By Clare de Boer

Juicy BLT
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
10 minutes
Rating
4(1,129)
Comments
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The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.

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Ingredients

Yield:2 sandwiches
  • 8slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
  • 2heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
  • 2teaspoons red wine vinegar
  • 1½tablespoons extra-virgin olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • 4slices good white bread (medium thickness, boule is preferable), heavily toasted
  • ¼cup mayonnaise
  • 6butter lettuce leaves
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

932 calories; 78 grams fat; 20 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 22 grams polyunsaturated fat; 33 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 23 grams protein; 1320 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.

  2. Step 2

    While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.

  3. Step 3

    Spread toast generously with mayonnaise on one side, follow with remaining ½ tablespoon olive oil.

  4. Step 4

    Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.

  5. Step 5

    Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.

Ratings

4 out of 5
1,129 user ratings
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Comments

Holly

The tomatoes are always between the bacon and the lettuce so the hot bacon does not wilt the lettuce. Place the lettuce first.

Lance

I *love* the tomatoes atop the mayonnaise: it’s one of my favorite tastes. So while hot bacon might wilt lettuce, it’s worth it. You can also let the bacon cool a touch too.

George

Although I love slices of tomatoes in sandwiches, often the tomato skin is not fully torn through with a bite and much of the tomato is pulled out with a bite. Before placing in the sandwich, I slice the skin of the tomato slices radially around the edges so that the skin tears easily with a bite of sandwich, eliminating the pullout of the entire tomato slice.

G. Bear

Made this for a light supper. The marinated tomatoes were outstanding! The only change I made was to mix a little dill and garlic into the mayo, which was a hit. The best BLTs either of us ever had!

jude

Juicy indeed! Followed the recipe exactly, except used two Roma tomatoes because that’s all I had. Used 8 slices thick cut bacon but think even 6 would suffice. My husband devoured his sandwich, commenting between bites on its taste and thanking me for my efforts. Will definitely make again :)

peter brennan

Absolutely delicious! Made exactly as instructed, no changes / no additions. Perfect. It’s the taste of summer.

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