BLT Sandwich (Restaurant Copycat)
⏱️ 17 minutes👥 1 sandwich (2 halves) servings❤️ Taste: 10/10
Nutrition Facts
Calories
620
Protein
22g
Carbs
32g
Fiber
3g
Health Benefits
Gut Health4/10
Anti-Inflammatory5/10
Blood Sugar Control5/10
Ingredients
- •- 6 slices thick-cut bacon
- •- 2 slices white bread (or sourdough bread)
- •- 3 leaves crisp iceberg lettuce
- •- 2-3 slices ripe beefsteak tomato (about ¼-inch thick)
- •- 2 tablespoons high-quality mayonnaise
- •- ½ tablespoon unsalted butter (for toasting)
- •- Kosher salt, to taste
- •- Freshly ground black pepper, to taste
Instructions
- 1Arrange bacon slices in a single layer in a cold skillet. Turn heat to medium and cook bacon, flipping occasionally, until deeply golden and completely crisp, about 10-12 minutes. Transfer cooked bacon to a paper towel-lined plate and pat thoroughly to remove excess grease. Set aside.
- 2Spread butter evenly on one side of each bread slice. Place bread slices butter-side down in a clean skillet over medium heat. Toast until light golden brown with a slight crunch, about 2-3 minutes per side. Remove from heat and let cool slightly for 30 seconds.
- 3Place both toasted bread slices on your work surface, toasted side up. Spread 1 tablespoon of mayonnaise evenly on each slice, covering all the way to the edges to create a moisture barrier.
- 4Layer crisp lettuce leaves on one slice of bread, arranging them to cover the entire surface. Place tomato slices on top of lettuce in a single layer. Season tomatoes generously with salt and black pepper to taste.
- 5Stack all 6 bacon slices on top of the seasoned tomatoes, arranging them in a slightly overlapping pattern for even distribution.
- 6Place the second bread slice on top, mayo-side down. Press gently to compress the sandwich slightly.
- 7Using a sharp serrated knife, cut the sandwich diagonally from corner to corner, creating two triangular halves. Secure each half with a decorative toothpick if desired for restaurant-style presentation.