There’s something about a BLT that just feels like summer. Fresh tomatoes, crisp greens, smoky bacon — simple ingredients that, when done right, make magic. I’ve made my fair share of BLTs, but I’ll tell you — a few small tweaks have made mine go from “that was nice” to “wow, I want another one right now.”
The trick? Flavored mayo, a bread-toasting hack, and giving the tomatoes and greens their moment to shine. This isn’t about piling more things on — it’s about making the core ingredients taste their absolute best.
Ingredients I Always Use
- Bread – I go for a sturdy, soft farmhouse sourdough with enough texture to hold up to juicy tomatoes.
- Garlic-herb mayo – Lemon, fresh garlic, and herbs mixed into mayo take this sandwich up a notch. I make a small jar and keep it in the fridge for quick lunches.
- Tomatoes – Garden-fresh if possible. If not, I choose vine-ripened or plum tomatoes with good color and softness.
- Bacon – Oven-cooked for perfect crispness, but pan-fried works if you’re only making one or two sandwiches. I like chopping mine so you get bacon in every bite without pulling a whole strip out.
- Greens – I love a mix of soft and crisp, so I usually use spring mix, but shredded romaine works beautifully.
- Olive oil & vinegar – Tossing the tomatoes and greens in this before assembly makes them taste like they came from a great salad. I often use white balsamic, but apple cider vinegar works too.
How I Make It
- Season the tomatoes – Slice them, drizzle with olive oil and vinegar, sprinkle with salt and pepper, and let them sit. This little step turns them into something special.
- Make the flavored mayo – Mix mayo with lemon juice, minced garlic, and fresh herbs. Keep a bit aside for after toasting.
- Toast the bread inside-out – Spread mayo on one side of the bread and toast mayo-side-down in a skillet until golden. The toasted side becomes the inside of your sandwich, so you get that buttery crunch without the roof-of-your-mouth scrape.
- Cook and chop the bacon – Crisp it up, chop it slightly, and set aside.
- Assemble – Spread the toasted side with more mayo, layer on the tomatoes, scatter the bacon, toss the greens in the leftover tomato dressing, and pile them on. Top with the second slice, toasted side in.
Why This Method Works
The tomatoes and greens aren’t just toppings — they’re seasoned, so they actually taste like something. The bread gives you contrast in every bite, and the flavored mayo sneaks into both the toasting and the layering so it’s in every mouthful. Chopped bacon keeps things tidy, which means you can actually eat the sandwich without it falling apart.
Storage Tips
- Keep leftover ingredients separate — tomatoes and greens lose their freshness if stored together.
- Flavored mayo can be made 1–2 days ahead and kept in the fridge.
- Cooked bacon lasts about 3 days in an airtight container — I re-crisp it quickly in a pan before using.
FAQs
Can I use butter instead of mayo for toasting?
Yes, but you’ll miss the flavor layer the mayo brings.
What’s the best bread if I don’t have sourdough?
A good-quality sandwich loaf or ciabatta works well.
Do I have to chop the bacon?
No, but it makes the sandwich neater to eat.
What’s a good herb mix for the mayo?
Parsley, chives, and dill are my favorites.
Can I make this vegetarian?
Yes — swap the bacon for crispy smoked tempeh or roasted mushrooms.
Best BLT Sandwich
Crispy, smoky bacon meets juicy tomatoes, fresh greens, and creamy garlic-herb mayo in this BLT sandwich with a twist — the bread is toasted inside for an irresistible crunch.
Ingredients
- 2 slices hearty sandwich bread (farmhouse or sourdough recommended)
- 3–4 slices cooked bacon
- 1–2 fresh plum tomatoes, sliced
- 3–4 tbsp garlic-herb sandwich spread (or plain mayo)
- 1–2 tsp extra virgin olive oil
- 1–2 tsp red wine vinegar or peach white balsamic vinegar
- Crisp greens of choice
- Kosher salt, to taste
- Black pepper, to taste
- Optional: sliced avocado
- Optional: thinly sliced red onion
Garlic-Herb Sandwich Spread (makes extra):
- 1 ½ cups mayonnaise
- 1 large garlic clove, finely minced or pressed
- ½ tbsp lemon juice (adjust to taste)
- Zest from ½ lemon
- ½–1 tsp finely minced fresh rosemary
- ½ tbsp chopped fresh oregano
- 1 tbsp minced fresh basil
Instructions
- Arrange the tomato slices on a plate. Drizzle with olive oil and vinegar, sprinkle with salt and pepper, and set aside to marinate.
- Spread garlic-herb mayo on one side of each bread slice.
- Heat a skillet over medium heat. Place the bread slices mayo-side down in the pan and toast until golden and crisp. Remove from the pan and spread the toasted sides with a little more mayo.
- Layer the marinated tomatoes over one slice of bread, followed by the bacon.
- Lightly toss the greens in the remaining oil and vinegar on the plate, then pile them onto the sandwich.Add optional avocado or onion if desired, then top with the second bread slice,
- toasted side facing in.
- Slice in half and enjoy immediately.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 5978Total Fat 485gSaturated Fat 99gTrans Fat 1gUnsaturated Fat 368gCholesterol 526mgSodium 9594mgCarbohydrates 243gFiber 45gSugar 53gProtein 182g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This BLT isn’t about reinventing the sandwich — it’s about making every part of it count. It’s the one I make when I’ve got those perfect summer tomatoes or when I need a quick dinner that still feels like a treat. You get crunch, creaminess, smoky bacon, and that fresh, tangy hit from the dressed veggies — it’s everything a BLT should be, just better.