The Season(ing) Finale: The BLT - How to Make This Legendary Sandwich All Year Long (Yes, Even in November)

The Season(ing) Finale: The Ultimate BLT Recipe for Any Time of Year

The Season(ing) Finale is a series of articles about each recipe – additional tips, sage advice, recipe development, unique perspectives, cost savings, and anything else that I think you might find interesting. You can find the relevant recipe here.

The picture doesn't do this miracle of a sandwich justice. Trust me...every last bite was savored.

Everyone loves a good BLT – the kind that makes you close your eyes and sigh with satisfaction after the first bite. When I first made these sandwiches for my 8-year-old nieces, they fell head over heels in love. For the next five dinner requests in a row, they enthusiastically asked for "LBJs" (or something slightly less euphemistic) because they couldn't quite remember that BLT stands for Bacon, Lettuce, and Tomato. No matter what they called it, those savory, sweet, juicy sandwiches became their obsession for months.

Here's the thing though: most people treat BLTs like summer-only food, reserved exclusively for those precious weeks when vine-ripened heirloom tomatoes are bursting with flavor at the farmer's market. But I refused to believe that wonderful, craveable sandwiches should be held hostage by the calendar. The solution? A hack involving grape tomatoes that'll change your BLT game for those out-of-season months.

Why You'll Love This Recipe

If you think the BLT is best left to summertime, prepare to have your world delightfully upended. My simple recipe turns the iconic sandwich into a fail-proof, year-round comfort food superstar. Here’s why you’ll fall for this version:

• Unmatched Versatility: This BLT is designed for any season, freeing you from tomato anxiety and food FOMO. Whether it’s July and tomatoes are sun-kissed, or November and they could double as stress balls, the grape tomato hack ensures juicy, vibrant tomato flavor every time.

• Easy, Reliable, and Fast: With just 15 minutes of hands-on time and simple instructions, you’ll have dinner (or lunch) on the table in no time – no chef skills required. ​

• Next-Level Flavor: Oven-baked thick-cut bacon and bread toasted right in the bacon drippings create layers of crispy, savory magic. Combine that with seasoned, chopped tomatoes and crunchy lettuce, and you’ve got the sort of craveable textures and flavors that make BLTs legendary.

• Perfect for Meal Prep or a Crowd: The clear process and make-ahead tips mean this BLT isn’t just for solo kitchen sessions – it’s sandwich perfection for kiddos, hungry houseguests, or your next lunch box masterpiece.

• Customizable: Avocado, different breads, or going wild with toppings? The recipe encourages you to put your own spin on the classic – and maybe invent your own acronym while you’re at it!​

• Real Food, Done Right: No need for fussy or rare ingredients. This recipe celebrates straightforward, satisfying cooking that’s just as at home at a summer picnic as it is at your kitchen counter in the depths of February.

  
  

Slap, stack, and serve – once you try this adaptable, foolproof BLT, you’ll never believe you waited for “tomato season” to indulge again.

The Great BLT Sandwich Debate: Why Five People in a Room Will Give You Five Different Recipes

Ask any group of home cooks about the "perfect" BLT, and you're about to witness some passionate opinions – possibly even relationship-ending arguments over whether adding avocado makes it a BLAT or a BLTA. (For the record, I've seen these debates get heated.) Some swear by thick-cut bacon, while others prefer it thin and shatteringly crisp. Mayo purists clash with aioli enthusiasts. Cheese lovers face accusations of blasphemy from traditionalists.

The beauty of the BLT is that it's simultaneously the simplest sandwich in existence and endlessly customizable. At its core, you've got just 3 main ingredients (plus bread and mayo), yet the variations are practically infinite.

The classic preparation calls for crispy bacon, fresh lettuce, ripe tomato slices, mayonnaise, and toasted bread. Sounds easy, right? But here's where things get interesting: every single component offers opportunities for personalization; from the type of bread you choose to whether you toast it in bacon fat (spoiler: you should), type and cook temp of the bacon, type and treatment of the tomatoes and lettuce, and type of mayonnaise along with additions.

Bacon: The Great Thickness Controversy

Here's where I'm going to make a controversial statement that flies in the face of prevailing wisdom: I love thick-cut bacon for BLTs. Most experts argue against it, claiming thin bacon gets crispier and provides better texture. I respectfully disagree. The richness and substantial bite of thick-cut bacon (three slices per sandwich, or more if you are feeling a bit “piggish”) adds incredible savoriness to each bite. Plus, when you cook thick bacon in the oven – which you absolutely should for sandwiches – you can still render the fat beautifully and achieve an even crispness that's the best of both worlds.

Oven-baking bacon is the superior method for BLT preparation. Arrange the strips in a single layer on a sheet pan, season with freshly ground black pepper if your bacon isn't already peppered, and bake at 425°F for approximately 15 minutes, flipping once halfway through. This technique produces flatter, more evenly cooked bacon with perfectly rendered fat. The bacon comes out crispy without being brittle, with just enough chew to make each bite satisfying.

But here's the real genius move: after removing the cooked bacon, drain off all but about ¼ cup of that bacon grease (liquid gold!) from the sheet pan, then use it to toast your bread. This adds an incredible depth of flavor and creates a sturdy base that won't get soggy from the tomatoes. Toast the bread slices for about 5 minutes until one side is golden brown.

Make sure to only toast one side of the bread – the magic is to use the toasted sides on the inside of the sandwich. If you have ever scraped up your mouth on really toasty bread (or certain cereals), you will understand the magic of this method.

The Out-of-Season Tomato Solution: Grape Tomatoes to the Rescue

Let's address the elephant in the room: to many, BLTs are essentially tomato sandwiches disguised with bacon and lettuce (see J. Kenji López-Alt’s not-quite-correctly-titled The Best BLT Sandwich Recipe). The tomato is the star of the show, which presents a problem for those of us living outside California or peak summer growing season. Up here in the Inland Northwest, we have limited access to those glorious Black Krim or heirloom tomatoes that taste like edible sunshine. From October through June, supermarket tomatoes are often mealy, flavorless disappointments that make you question your life choices.

Enter my simple but elegant solution: grape tomatoes.

Grape tomatoes (the unsung hero) – with a bit of seasoning, they can pack a flavorful punch!

While nothing truly replaces a sun-warmed heirloom tomato fresh from the vine, grape tomatoes offer consistent sweetness and acidity year-round. The secret lies in the preparation: roughly chop them in a food processor, drain the excess liquid in a fine-mesh strainer, then season generously with salt and a touch of sugar (I start with no more than 1 teaspoon of each per pound of tomatoes). Don’t forget to taste and adjust the seasonings (add a little bit at a time):

• Do the tomatoes feel like they can use a bit of a punch or are they too sweet? Add more salt.

• Are they missing that sweetness? Add a bit of sugar.

  
  

This technique (maceration) extracts excess liquid (no more soggy sandwiches!) and concentrates the flavors to create a chunky, spreadable topping that delivers all the juicy, sweet-tart goodness you crave – no need to wait until next July.

You should (almost) always season your tomatoes! Don't just use this hack for BLTs...this should be your go-to rule when using tomatoes for burgers and sandwiches for both grocery store and garden-fresh tomatoes to enhance the subtle flavors.

Lettuce, Bread, and Mayo: The Supporting Cast

Lettuce is somewhat of a supporting player in the BLT symphony, but it still deserves respect. I've never been particularly precious about lettuce variety – if you love iceberg, I am right there with you. The key is freshness and crunch. My husband and I used to be lettuce snobs – iceberg was the rock bottom of the greens; however, we found that the crunch and difference from our regular salad greens brought something special to the sandwich.

For me, it really doesn’t matter that much on the preparation – whole leaves, shredded, chopped; but I found that a rough chop into bite-sized pieces provides for easier eating and better distribution throughout the sandwich. Some recipes recommend placing lettuce strategically to create a moisture barrier between tomatoes and bread, which is solid advice for preventing sogginess.

Bread doesn't need to be fancy – just sturdy enough to stand up to the juicy tomato topping without falling apart. A good white sandwich bread works beautifully. I'm partial to Seattle Sourdough Company's French or sourdough sandwich bread because the slices are thick enough to provide structure while remaining soft and flavorful. The bread shouldn't overpower the namesake ingredients; it's there as a delivery service for tomatoes and bacon.

I said it before and I will say it again since it is that important…toast only one side of the bread and spread mayo on that toasted side, which becomes the inside of the sandwich. I know it sounds weird, but having the toasty surface on the inside gives you wonderful crunch and flavor without murdering the roof of your mouth. If you're using the oven-toasting method with bacon fat, the outside will be sufficiently firm. ​

Mayonnaise is non-negotiable (though I used to be anti-mayo before I saw the light). There's something about the classic creaminess and tanginess of mayo that perfectly complements the bacon, tomatoes, and lettuce. Use your favorite brand or get ambitious and make your own – perhaps even with bacon fat. Spread a generous layer on both slices of toasted bread for maximum effect.

Endless Variations: Make It Your Own

The BLT is perfect as it is, but part of its charm is how easily it accepts additions. Here are some popular variations to consider:​

Classic Add-Ons

• Avocado: The BLAT/BLTA debate continues, but sliced or smashed avocado with a squeeze of lemon and sprinkle of salt is undeniably delicious.

• Fried egg: Creates the BELT – perfect for brunch.

• Cheese: Cheddar, Swiss, provolone, blue cheese sauce, or mozzarella (though purists will call you a heretic).

  
  

Creative Mayo Upgrades

Flavored mayos can elevate your BLT to gourmet status. Try mixing in sriracha, horseradish, roasted garlic, pesto, chipotle, wasabi, or even bacon grease. A spicy sriracha mayo or smoky chipotle mayo adds exciting dimensions without overwhelming the core flavors.

Adventurous Additions

• Pickled red onions for tang and crunch.

• Kimchi for Korean-inspired funk.

• Arugula or microgreens instead of lettuce for a peppery bite.

• Cucumber, radishes, or sprouts for extra freshness.

• Even peanut butter (yes, really – as a plant-based protein substitute) …I read about this idea (BLT Sandwiches... with Peanut Butter | Andrea Dekker) and on a more adventurous day I will try it!

  
  

Vegan Options

For those avoiding bacon, tempeh bacon, tofu bacon, rice paper bacon, carrot bacon, or mushroom bacon all make excellent substitutes. Marinated and pan-fried or baked tempeh develops a smoky, savory character that satisfies in similar ways to traditional bacon.

Serving and Storage Tips

BLTs pair beautifully with simple sides: classic options include french fries, coleslaw, potato chips, or tomato soup. For something lighter, serve with a fresh fruit salad or green salad.

Storage is tricky because assembled BLTs get soggy quickly. If you're meal-prepping or packing lunch, store components separately and assemble immediately before eating. Assembled sandwiches will last 3 to 4 days refrigerated, but quality declines significantly as the bread soaks up the mayo and tomato juice. For best results, let bacon cool completely before storing to prevent moisture buildup, use airtight containers, and keep everything at 40°F or below.

The Final Assembly

When you're ready to build your masterpiece, spread mayo generously on the toasted (inside) surface of each bread slice. Layer 3 strips of crispy bacon on one slice, breaking and stacking as needed to fit. Add a generous amount of seasoned chopped tomatoes, top with fresh lettuce, and crown with the second slice of bread. Cut diagonally for that classic presentation and serve while the bacon is still warm. ​

Conclusion

The BLT is a testament to the power of simplicity done right. With quality ingredients, proper technique, and the grape tomato hack, you can enjoy this legendary sandwich any time of year – no farmer's market required. Whether you stick to the classic formula or venture into creative variations, the BLT remains an endlessly satisfying combination of textures and flavors that never goes out of style. So go ahead, make yourself a BLT in November, or January, or any month you darn well please. Your taste buds (and possibly your nieces) will thank you.