Make the most of this bacon lettuce and tomato sandwich recipe by using Danish unsmoked back bacon, crunchy Iceberg lettuce and juicy tomatoes. A big spoiler comes from the bread you select, so go for a loaf that has little flavour, to allow the taste of the bacon, lettuce and tomato to come through.
To improve the sandwich a little more, allow it to chill in the fridge – covered in cling film – for at least an hour so the salty bacon combines with the mayo for the ultimate BLT sandwich.
Prep Time: 6 Minutes
Cooking Time: 10 Minutes
Calories: 734 Fat: 45.8g Salt: 10g Carbs: 37.5g Protein: 68.3g Fibre: 6.9g Energy: 3052kJ
- 2 Medium cut wholemeal bread slices
- 1 tbsp. Hellmann’s real mayonnaise, big spoonful
- 6 Unsmoked back bacon
- 5 slices tomato
- 1 Iceberg lettuce leaf
- Cook up to 6 rashers of bacon in a grill pan in their own fat, using the back of a spatula to press the rashers flat down on the pan surface for even cooking – turning over for 10 minutes or so – and allow to go cold
- Now place two slices of medium cut wholemeal bread side by side on the chopping board and on the one slice spread over one big spoonful of Hellmann’s mayonnaise
- Then stack your unsmoked back bacon directly over the mayonnaise, building up a layer of bacon
- Cut 5 slices of tomato and place over the bacon – but try to catch some of the residue using kitchen paper
- Take a leaf of crunchy Iceberg lettuce, fold it over multiple times and slice it with a knife for shredded lettuce – then pop on top of bacon and tomato
- Finally, pop the top bread slice on and allow to chill in the fridge for an hour before serving
Tips & Advice:
We’ve used unsmoked back bacon here because it’s vastly available. But if you can buy it try this recipe using thin cut sweetcure bacon as it’s a fine cut of bacon and very tasty.
So what to serve with BLT sandwiches? Well with this one serve it as a lunch time meal with a pack of ready salted crisps and perhaps a cold regular or diet coke – your choice.