4-Season BLTs
Posted: November 3, 2025
Updated: January 16, 2026
Instinct Level 4 – Advanced Technique: Patience and precision shine here: complex steps, longer time, sharper skills required.
Instinct Level 3 – Intermediate Balance: A little layering, some timing, and a dash of judgment — you’ve got this.
Instinct Level 5 – Expert Challenge: Multi‑stage, high‑skill cooking with nuanced judgment — a true kitchen adventure.
Instinct Level 2 – Easy with Guidance: Simple skills, short prep, clear steps — just follow along and you’re golden.
Instinct Level 1 – Beginner Friendly: You’ll breeze through this: quick, easy, no judgment calls, barely any cleanup.
BLTs are a classic comfort food that never goes out of style and can be enjoyed year-round (yes, really!), making them a versatile staple in your recipe rotation. Crispy oven-cooked bacon, crunchy iceberg lettuce, and a clever grape tomato topping come together for a sandwich that’s simple, satisfying, and endlessly craveable. Toasted bread in bacon drippings adds a golden edge, while the tomato hack ensures bold flavor even when heirlooms aren’t in season.
This is just the recipe...want to read more about why these methods are used, sources, and other interesting facts? Click here for The Season(ing) Finale post!
sandwiches
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Hands-On Time: 15 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Equipment
baking sheet (half-sized or 2 quarter-sized, rimmed)
food processor or mini food processor (optional)
Switch to Metric
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)
kosher salt (Morton)
1
teaspoon
granulated (white) sugar
1
teaspoon
lettuce (romaine or iceberg)
½
head
rough chopped
sturdy white sandwich bread
8
slices
Seattle Sourdough Baking Company (French or sourdough sandwich bread) is a great option
mayonnaise
4
tablespoons
The 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 ≈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 ½ head lettuce. Rough chop into bite-size pieces.
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4.
Remove the bacon and 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 ≈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 ≈5 minutes, until one side is lightly toasted.
Serve
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5.
On the toastiest side of each bread slice, spread 4 tablespoons 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.
Notes
Suggested Meals
Serve with your favorite soup, salad, or fruit as a side.
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.
Substitutions & Variations
Avocado is a classic addition. Really you can do anything you want and come up with your own acronym!
FAQs
Q: What if I don't have a food processor?
A: 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.
Q: Can I make a BLT vegetarian or vegan?
A: 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.
Q: What’s the best bread for a BLT?
A: 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,
Q: How do I keep the sandwich from getting soggy?
A: Toast the bread, pat tomatoes dry, and layer strategically: lettuce acts as a moisture barrier between the tomatoes and bread. Assemble just before serving.
Q: Can I prep BLTs ahead of time?
A: You can cook the bacon and prep the lettuce and tomato in advance. Store components separately and assemble right before eating to preserve texture.
Q: What’s a good mayo substitute?
A: Try mashed avocado, pesto, hummus, or a yogurt-based spread. For tang, add a splash of lemon juice or vinegar.
Cost
4 servings
| Ingredient | Per Serving | Total | |||
|---|---|---|---|---|---|
| bacon | $ | 1.20 | $ | 4.80 | |
| pepper | 0.05 | 0.20 | |||
| tomatoes | 1.40 | 5.60 | |||
| salt | 0.01 | 0.02 | |||
| sugar (white) | 0.00 | 0.01 | |||
| lettuce | 0.25 | 0.99 | |||
| bread (sandwich) | 0.68 | 2.72 | |||
| mayonnaise | 0.10 | 0.40 | |||
| Total | $ | 3.69 | $ | 14.75 |
The average price of a BLT from a restaurant or deli is over $15 (about the cost to make 4 at home)...to be fair, the price may include a side.
Buy bacon, tomatoes, and bread on sale (all can be frozen) and the price per sandwich falls to ≈$2.50.
Nutrition Facts
serving size: 1 sandwich
| calories | 418 |
% daily value*
| total fat | 22.6 g | 29% |
| saturated fat | 5.3 g | 27% |
| trans fat | 0.0 g | 0% |
| polyunsaturated fat | 2.0 g | 0% |
| monounsaturated fat | 5.2 g | 0% |
| cholesterol | 34.0 mg | 11% |
| sodium | 1049.5 mg | 46% |
| total carbohydrates | 36.0 g | 13% |
| dietary fiber | 3.7 g | 13% |
| sugars | 0.0 g | 0% |
| protein | 16.5 g | 33% |
micronutrients
| vitamin a | 103.5 mcg | 12% |
| vitamin c | 16.7 mg | 19% |
| calcium | 100.5 mg | 8% |
| iron | 2.9 mg | 16% |
| vitamin d | 0.3 mcg | 2% |
| magnesium | 42.0 mg | 10% |
| potassium | 509.5 mg | 11% |
| zinc | 1.8 mg | 16% |
| phosphorus | 238.5 mg | 19% |
| thiamin (b1) | 0.5 mg | 42% |
| riboflavin (b2) | 0.3 mg | 23% |
| niacin (b3) | 6.5 mg | 40% |
| vitamin b6 | 0.3 mg | 19% |
| folic acid (b9) | 98.2 mcg | 25% |
| vitamin b12 | 0.3 mcg | 13% |
| vitamin e | 4.2 mg | 28% |
* 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 1,600-2,400 calories per day for adult women and 2,000-3,000 calories per day for adult men, depending on age, activity level, and other factors.
Need to look something up?
Macerate
The culinary technique of soaking fruits or vegetables in liquid (wine, vinegar, citrus juice) or coating with sugar to soften them and draw out natural juices. This process breaks down cell walls through osmosis, creating a syrupy mixture where the produce absorbs external flavors while releasing its own. Unlike marinating meat, macerating works specifically with produce to enhance sweetness, create textured toppings for desserts, or develop complex flavor profiles for sauces. The technique takes 30 minutes to overnight depending on the firmness and desired intensity of the fruit or vegetable.
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