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4-Season BLTs

Name: 4-Season BLTs
Prep time: 15 min
Cook time: 15 min
Total time: 20 min
Yield: 4 sandwiches
Cuisine: United States
Ingredients: 12 strips bacon; 2 teaspoons black pepper, to flavor bacon (if bacon is not already peppered); 16 ounces grape or cherry tomatoes, grape tomatoes recommended: roughly chopped , drained, and macerated; 1 teaspoon salt; 1 teaspoon granulated (white) sugar; 1/2 head iceberg lettuce, rough chopped; 8 slices sandwich bread, Seattle Sourdough Baking Company (French or sourdough sandwich bread) is a great option; 4 tablespoons mayonnaise

instinct level

by: jenna

posted: November 3, 2025

updated: July 25, 2026

Level 1: About as easy as this kind of recipe gets. Few ingredients, minimal cleanup, forgiving timing – a good way in if this type of recipe usually feels intimidating.

Level 2: Easier than most recipes of this type. Some technique, but nothing tricky. Minimal cleanup, forgiving timing. Think weeknights, a quick meal, or the easy version.

Level 3: About average for its category. Real judgment calls – tasting, timing, multiple components. Not a beginner recipe, but doesn't need to take over your afternoon or feel impossible for a decently quick dinner.

Level 4: More involved than the average recipe of its type. Multiple stages, careful timing, technique that matters. Worth setting aside the time and clearing the kitchen.

Level 5: The most involved this category gets here. Lots of components, real attention start-to-finish, multiple skills in play. The "I'm cooking today – bring me snacks but no questions" tier.

The BLT, liberated from summer: oven-baked thick-cut bacon, crisp iceberg, and a quick grape-tomato topping that's salted, drained, and macerated so it tastes summer-ripe even in February. Bread toasted right in the bacon drippings keeps it crunchy and soggy-proof. Makes ≈4 sandwiches in about 20 minutes, start to finish.

This one started with my two eight-year-old nieces, who asked for it five dinners in a row and couldn't quite land on B-L-T – they would constantly guess different initials that are slightly less euphemistic than "LBJ." I don't think a sandwich this good should be rationed to the eight weeks a year when local tomatoes are actually worth eating. Out here in the Inland Northwest that window is short, so the whole point of this version is to make a tomato behave like peak summer no matter what the calendar says.

The trick is treating the tomatoes like an ingredient, not a garnish: chop, salt, a pinch of sugar, and let them drain while the bacon's in the oven – you concentrate the flavor and lose the water that turns a BLT to mush. I bake thick-cut bacon (yes, thick – I'll respectfully disagree with the crisp-thin crowd), toast the bread in the rendered grease, and put the toasted side in against the mayo, so the crunch lands on your sandwich and not the roof of your mouth.

This is just the recipe. Want the story behind these methods – sources, experiments, and other interesting information? Read The Season(ing) Finale →

dry brine time:

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marinade time:

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hands-on time:

15 minutes

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rise time:

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cook time:

15 minutes

rest time:

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chill time:

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total time:

20 minutes

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equipment

chef's knife	cutting board
fine-mesh strainer	food processor
half-sheet baking pan (rimmed)	measuring spoons
paper towels	tongs
wire cooling rack

reset to default # of servings

sandwiches

! see scaling note !

ingredients

Item

Quantity

Mise en Place / Notes

thick-sliced bacon	12	strips
freshly ground black pepper (optional)	2	teaspoons	to flavor bacon (if bacon is not already peppered)
grape or cherry tomatoes	1	pound	grape tomatoes recommended: roughly chopped, drained, and macerated
kosher salt (Morton)	1	teaspoon
granulated (white) sugar	1	teaspoon
iceberg lettuce	½	head	rough chopped
sturdy white sandwich bread	8	slices	Seattle Sourdough Baking Company (French or sourdough sandwich bread) is a great option
mayonnaise	¼	cup

ingredients

subRecipeName

Item

Quantity

Mise en Place / Notes

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process

Mise en Place / Cook

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1.

Start the bacon. Preheat the oven to 425°F. Arrange 12 strips of bacon in a single layer on a sheet pan and season with 2 teaspoons pepper (if using). Cook in the oven for about 15 minutes, turning once halfway through.

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2.

Prepare the tomatoes. While the bacon is cooking, rinse 16 ounces tomatoes. Pulse in a food processor until chunky. Transfer the chopped tomatoes into a fine-mesh strainer to drain. Sprinkle 1 teaspoon salt and 1 teaspoon sugar over the tomatoes and stir gently. Allow to drain for at least 10 minutes.

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3.

Prepare the lettuce. Wash and dry 1 head lettuce. Rough chop into bite-size pieces to about a handful per sandwich.

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4.

Remove the bacon & toast the bread. Once the bacon is sufficiently crispy, remove from the oven and transfer to a paper towel lined plate or a cooling rack. Drain all but about ¼ cup of bacon grease from the sheet pan – enough to generously cover the bottom. Place 8 slices of bread in a single layer on the reserved grease and place in the oven for about 5 minutes, until one side is lightly toasted.

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Serve

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5.

Assemble the sandwiches. On the toastiest side of each bread slice, spread mayonnaise to create a thick layer. Layer half of the slices with 3 strips of bacon (doubling-up on the layers), a generous amount of chopped tomatoes, and chopped lettuce. Top with the second slice of bread. Cut and serve warm.

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if you have the thyme...

Here's where extra "thyme" pays off – layer in technique or ingredients to take this from "really good" to "wait, did you make this?" Pick one, stack a few, or save for next time.

Put the toasted side in. Toast only one side of each slice and lay the toasted, mayo-spread side facing the filling. The crunch stays on the inside where it belongs – and it won't shred the roof of your mouth.

Make a bacon-fat mayo. Whisk a spoonful of the warm, strained bacon grease into your mayonnaise (or build a quick homemade mayo on bacon fat). It's the single biggest smoky upgrade for the least amount of effort.

Dress the mayo up. A little prepared horseradish, a squeeze of sriracha, roasted garlic, or a hit of lemon and garlic all turn plain mayo into a signature spread. Pick one – don't stack them.

Build the gourmet version. For company, trade up: prosciutto or guanciale in place of the bacon, a few sun-dried tomatoes folded into the fresh ones, and a sturdier bread like focaccia or a croissant. Same logic, dialed all the way up.

Season the tomatoes to taste, every time. Maceration is forgiving, so taste the drained tomatoes before you build: flat? add more salt. Sharp or out of season? a pinch more sugar. This is the step that makes a January tomato taste like August.

notes

Serving Suggestions

Serve with your favorite soup, salad, or fruit as a side.

Substitutions & Variations

Avocado is a classic addition. Really you can do anything you want and come up with your own acronym!

Make It Ahead

A BLT is really four little prep jobs and one assembly, which makes it ideal for getting ahead:

Bacon: bake it up to 2 days ahead, drain, and refrigerate; re-crisp in a warm oven for a few minutes before building.
Tomatoes: chop, salt, and sugar them up to a day ahead and leave them draining in the fridge – they only get better as they sit.
Lettuce: wash, dry, and chop ahead, then store in a towel-lined container so it stays crisp.

The one thing you never do ahead is assemble. Keep everything separate and build the sandwiches right before eating, or you'll trade all that crunch for a soggy mess.

Troubleshooting

Almost every BLT problem is a moisture problem, and each one has an easy fix:

Soggy bread: toast it – in the bacon grease, ideally – and put the toasted side in against the mayo so it shields the bread from the filling.
Watery sandwich: don't skip draining the salted tomatoes; that liquid is what turns a BLT to mush. Give them the full ten minutes in the strainer.
Bacon not crisp: give it a few more minutes. Oven times vary and thick-cut takes longer – you want deep golden, not floppy.
Falls apart when you cut it: layer the lettuce between the tomato and the bread as a buffer, and cut with a sharp serrated knife in one clean stroke.

Storage & Leftovers

The bread will get soggy if stored as a whole sandwich. If planning for storage (or a sack lunch), avoid some of the sogginess by placing lettuce or bacon on the bread slices. The recommendation is to store the components separately and assemble the sandwiches immediately prior to serving.

scaling

Scaling a recipe up or down significantly? The recipe ingredients, process, cost, and nutrition scale (notes and faqs do not). Check yourself before you wreck yourself:

Tiny amounts get tricky. Very small quantities of yeast, baking powder, baking soda, and spices are easier to measure by volume (teaspoons) than by weight – your average kitchen scale can't reliably read tenths of an ounce.
Check your equipment. Make sure your bowls, pans, and mixer can handle the scaled volume. Dough typically needs 2 to 3 times its starting volume of space to rise comfortably.
Cook times don't always scale. Some steps – like cooking pieces one at a time in a skillet – take proportionally longer with a bigger batch. Others, like oven baking, usually stay about the same.
Hydration can drift. Flour absorbency varies, so very small or very large batches may need a splash more or less water than the math suggests.

Scaling Tips Specific to This Recipe

This recipe makes ≈4 sandwiches at three strips of bacon each, and it scales up cleanly – it's an assembly job, so just multiply everything by the number of sandwiches you need. The only real constraint is oven space: one half-sheet pan holds about 12 strips in a single layer, so for a bigger crowd bake the bacon in batches or run two pans, rotating them halfway. The tomato topping and chopped lettuce scale one-to-one and are happy to be made an hour or two ahead (the tomatoes only improve as they sit and drain). Whatever the count, toast the bread and assemble right before serving – a built BLT waits for no one.

faqs

What if I don't have a food processor?

A blender will work – just make sure that you don't purée the tomatoes (just roughly chop). Alternatively, a rough chop with a chef's knife works great.

Can I make a BLT vegetarian or vegan?

Yes. Use plant-based bacon alternatives, smoked tempeh, or roasted mushrooms for umami. Vegan mayo and avocado add creaminess. Toasted sourdough or hearty whole grain bread helps mimic the classic texture.

What's the best bread for a BLT?

Toasted sourdough, country white, or whole wheat are all great. The key is a sturdy slice that crisps well and holds up to mayo and juicy tomatoes.

How do I keep the sandwich from getting soggy?

Toast the bread, pat tomatoes dry, and layer strategically: lettuce acts as a moisture barrier between the tomatoes and bread. Assemble just before serving.

Can I prep BLTs ahead of time?

You can cook the bacon and prep the lettuce and tomato in advance. Store components separately and assemble right before eating to preserve texture.

What's a good mayo substitute?

Try mashed avocado, pesto, hummus, or a yogurt-based spread. For tang, add a splash of lemon juice or vinegar.

cost

4 sandwiches

Ingredient		Per Serving		Total
bacon	$	1.06	$	4.25
black pepper		0.05		0.20
grape or cherry tomatoes		0.80		3.18
salt		0.00		0.02
granulated (white) sugar		0.00		0.01
iceberg lettuce		0.29		1.15
sandwich bread		0.83		3.32
mayonnaise		0.06		0.25
Total	$	3.09	$	12.37

Here's the honest math: a full batch – four sandwiches – runs $12.37, about $3.09 a sandwich. A BLT from a deli or diner usually lands somewhere around $12 to $15 (often with a side), so you're making the whole batch of four for roughly what one costs sitting down – and yours comes with thick-cut bacon and bread toasted in the drippings instead of whatever's on the line.

Where the cost actually lives is the bacon, with the bread and tomatoes close behind; the lettuce, mayo, and the pinch of salt and sugar are pennies. The easiest way to spend less is timing – bacon, tomatoes, and good bread all go on sale regularly and all freeze well, so stock up when they're cheap and the per-sandwich cost drops well below what's shown here.

nutrition information

serving size: 1 sandwich

calories

704

% daily value*

total fat	47.0 g	60%
saturated fat	13.4 g	67%
trans fat	0.1 g	-
polyunsaturated fat	10.6 g	-
monounsaturated fat	18.1 g	-
cholesterol	61.9 mg	21%
sodium	1388.7 mg	60%
total carbohydrates	38.8 g	14%
dietary fiber	3.9 g	14%
sugars	8.3 g	-
protein	35.6 g	71%

micronutrients

vitamin a	71.5 mcg	8%
vitamin c	17.4 mg	19%
calcium	120.4 mg	9%
iron	3.3 mg	18%
vitamin d	0.4 mcg	2%
magnesium	44.2 mg	11%
potassium	740.2 mg	16%
zinc	2.0 mg	18%
phosphorus	256.1 mg	20%
thiamin (b1)	0.7 mg	62%
riboflavin (b2)	0.4 mg	30%
niacin (b3)	7.9 mg	49%
vitamin b6	0.4 mg	23%
folic acid (b9)	122.0 mcg	30%
vitamin b12	0.6 mcg	26%
vitamin e	1.4 mg	9%
vitamin k	30.6 mcg	25%

* Percent Daily Values are based on a 2,000-calorie diet; your needs may differ.

Nutrition information is estimated using USDA databases and may vary based on ingredient brands and preparation methods.

The 2,000-calorie reference is used as a general guide. Individual calorie needs typically range from 1,600 to 2,400 calories per day for adult women and 2,000 to 3,000 calories per day for adult men, depending on age, activity level, and other factors.

No way around it – this is an indulgent sandwich, and the panel reads like one. Fat, sodium, and calories are the three lines doing the talking, and almost all of it traces back to the bacon, with the mayo and the bacon-dripping toast pitching in. Sodium in particular runs high: between cured bacon, a pinch of added salt, the bread, and the mayo, a single sandwich covers a good chunk of the day's recommended limit, so it's worth keeping in mind if you're watching it.

It's not all splurge. The grape tomatoes and iceberg bring a little fiber, potassium, and vitamin C along for the ride, and the bread adds the carbs that make it a meal rather than a snack. Protein is modest – bacon is mostly fat, not lean meat – so this eats like a treat, not a post-workout refuel. If you want to lighten it, turkey bacon, a thinner mayo layer, and skipping the added salt each pull the heaviest numbers down, though you trade away some of what makes a BLT taste like a BLT.

Cooked the 4-Season BLTs?

Tell me about it. The good, the weird, the “I put waaaayyyy too much mayo on each slice and this was a goopy mess.” Comments help me figure out which recipes are landing, give other home cooks a real sense of what to expect, and – not gonna lie – they make my whole day. It helps a lot.