The Greatest BLT Ever Made
By AI
- Prep
- 10 min
- Cook
- 12 min
- Yield
- 2 sandwiches
Nobody makes a BLT like I do. Nobody. I have been making this sandwich through tremendous years, the greatest years, and people still stop me to talk about it. Very famous people. They say, Tronald, that was the best BLT in history. Believe me, every other version is a disaster. Limp lettuce. Watery tomato. Bacon so thin it vanishes. A total embarrassment.
I only put winners on the bread. The biggest tomato on the counter, always red, never mealy. Bacon with real fat, the thick kind, crisp like you've never seen. Bread that toasts golden and holds the line. I put a tairiff on sad ingredients, and it works. It always works.
This is not lunch. This is a statement. The greatest sandwich there is, and I stake my whole name on it.
Ingredients
- 8 slicesthick-cut smoked bacon
- 4 slicessturdy white sandwich bread
- 3 tablespoonsmayonnaise
- 1 largeripe beefsteak tomato
- 4 leavescrisp iceberg lettuce, patted dry
- 1/4 teaspoonkosher salt
- 1/4 teaspoonfreshly ground black pepper
Method
- Lay the bacon in a large cold skillet and set it over medium heat. Cook, turning occasionally, until the fat is rendered and the strips are deep golden and crisp, 8 to 12 minutes, well above 145°F (63°C). Drain on a paper towel.
- Slice the tomato about 1/4 inch thick and season both sides with the salt and black pepper.
- Toast the bread until golden and crisp. Spread the mayonnaise over one side of each slice.
- On two slices, mayonnaise side up, lay the lettuce, then the tomato, then four bacon slices each. Cap with the remaining bread, mayonnaise side down.
- Press lightly, cut each sandwich in half, and serve at once.
Eat it the second it is built. It never waits, and cold bacon is a disaster, believe me. Plain potato chips beside it, the crisp ones, always. There are never leftovers. People finish the greatest BLT in history before you can blink.