Step by step

Method

4 steps

1. 1

   Cook 8 slices thick-cut bacon in a skillet over medium heat until crisp and the fat is rendered, 8–12 minutes, flipping as needed — or bake on a sheet at 400°F for about 15–18 minutes. Drain on paper towels so it stays crisp.

2. 2

   Stir ⅓ cup mayonnaise with 1 teaspoon lemon juice and ¼ teaspoon black pepper. Toast 8 slices sandwich bread until golden and sturdy enough to hold the fillings without going soggy.

3. 3

   Spread the lemon mayo on one side of each toast slice. On 4 slices, layer romaine lettuce, ripe tomato slices (pat them dry if they're watery), and 2 bacon slices each. The order matters: lettuce under the tomato helps keep the bread from soaking.

4. 4

   Close with the remaining toast, mayo-side down. Cut in half and eat right away while the bacon is still crisp and the toast warm. You want a classic BLT with crisp bacon, juicy tomato, and toasty bread — not limp bacon or soggy tomato-soaked toast.