Lobster and shrimp are boiled, chopped up and tossed in a delicious, decadent herb butter seasoned with celery salt to make these seafood rolls. These come together SO quickly and are the perfect thing to make if you’re trying to achieve maximum summer vibes.
Today we’re going to talk about How to Make the Best BLT. It might seem super simple but we’re breaking it all down to talk about what makes it the absolute best, from bread to spread to the types of lettuce.
When my mama was pregnant with me, my dad was obsessed with BLTs. He’d make them all the time but there was a problem: my mom’s morning sickness made her nauseous every single time she smelled bacon. So eventually he had to stop. Or he had to go over someone else’s house in order to make them. Very random, fun fact about BLTs for you!!
Maybe this is the reason I love BLTs? I dunno…could be!
Truth is, I don’t eat a ton of bacon. I’m not one of those people who believes bacon makes everything better. Sometimes it’s too rich and too indulgent for me. But for some reason, when bacon is crispy and sandwiched between two soft pieces of bread with a swipe of mayo, crisp lettuce and soft tomatoes, the clouds part and…heaven.
BLTs are summer’s gift, they’re simple, but that doesn’t mean you don’t have to give them special love and attention.
Tips for ingredients for a BLT:
- Bacon should be crispy. Baked in an oven will give us this.
- Lettuce should be crispy. Also flavorful. This is where butter lettuce comes in.
- Tomatoes should be salted. Tomatoes should be good tomatoes. I also like to salt the tomatoes and let them chill on a paper towel a little bit. It makes them a teeny bit less juicy. Not dry, no. Just manageable.
- And…the bread should be lightly toasted. Also the mayonnaise should be delicious. In this case, I made a green goddess mayo and it made everything taste SO good. It made the other components sing.
How to Make the Best BLT:
- Bake the Bacon. This is my favorite method for cooking bacon, just line a baking sheet with foil, place the bacon on top, and cook until the bacon is nice and crispy.
- Make the Spread. While the bacon cooks, make the green goddess spread. This isn’t absolutely necessary but it just elevates the sandwich and all the ingredients. Just stir all the ingredients together and set aside.
- Salt Your Tomatoes. This draws out some of the liquid to make sure your sandwich isn’t soggy.
- Toast Your Bread. Very important! This adds flavor and structure to the sandwich.
- Assemble. Spread a little green goddess mayo on the bread and stack on the tomatoes, bacon, and lettuce.
How to Cook Bacon for a BLT:
Well it did. Of course, we didn’t want unnatural waves. You could create waves with foil tubes, blah blah. We’re not food stylists on commercials shoots here, we’re just home cooks trying to make wavy-ish bacon. I found this method to be super easy and chill and effective.
Wavy bacon looks cute, but does not affect the flavor so don’t worry if you don’t want to do it.
To make, just create creases in your foil you use to line your baking sheet, then roast your bacon at 400º until crispy.
Tips and Tricks:
- Make the mayo ahead and use it on all the sandwiches you make, you won’t regret it!
- I like classic white bread but feel free to switch it up and use sourdough or your favorite roll. Make sure you toast it though, regardless! You don’t want to end up with a soggy sandwich as a result of not toasting.
Ok that’s it! These are some of my opinions on BLTs and here is a recipe for green goddess mayo. But really, you don’t need this “recipe” for a BLT because you know exactly what you’re doing.
If you have any special tricks, BLT memories, leave them below.
Green Goddess Mayo:
- 1 cup mayonnaise of choice
- 2 cup basil, chopped
- 1/2 cup chives, chopped
- 1/2 cup parsley, chopped
- 1/4 cup tarragon
- 4 anchovy filets
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly cracked pepper
- 2 tablespoons lemon juice, from about 1/2 lemon
- 1 pound thick-cut bacon
- Head of lettuce of choice, I used butter lettuce and enjoyed it, see below for other options
- 2 heirloom or beef-steak tomatoes
- 1 loaf of bread, I used white bread from a local bakery
To Make the Green Goddess Mayo:
- To a food processor, add the mayonnaise, basil, chives, parsley, tarragon, anchovy filets, salt, pepper and lemon juice. Pulse until very smooth, about 1 minute. Give it a taste and adjust the salt and seasoning to taste.
To Make the Sandwich:
- Preheat your oven to 400 degrees F. Line a baking sheet with foil. If you want to be psycho and have beautiful waves in your bacon, make little creases in the foil and lay the bacon on top. You may have to fiddle with it but be sure to use the visual reference above as guidance.
- Transfer to the oven and bake for about 15 to 20 minutes, until golden brown. This amount of time will depend on the thickness of your bacon; thinner bacon will probably take 15 minutes, while thick cut will take about 18 minutes. Remove the bacon from the oven and transfer it to a bed of paper towels.
- Slice up the tomatoes and sprinkle them with a bit of salt. Place them on a few paper towels while you gather the rest of the ingredients.
- Lightly toast your bread and smear about of teaspoon of green goddess mayo onto both halves of bread. Add slices of bacon, lettuce, tomato and sprinkle with freshly cracked pepper. Cut the sandwich in half and enjoy.
Did you make this recipe? Let me know on Instagram!
Looking for more sandwich recipes? Here are some of my favorites: