Classic BLT

Method

1. 1

   Cook the bacon

   Lay the bacon in a cold frying pan in a single layer, working in batches if needed, and set over medium heat. Cook for 8 to 10 minutes, turning once, until crisp and deep golden.

2. 2

   Drain the bacon

   Transfer the bacon to a wire rack set over a plate and leave uncovered while you prepare the other ingredients, so steam does not soften it.

3. 3

   Season the tomatoes

   Arrange the tomato slices on a plate, sprinkle evenly with the salt and all the pepper, and leave for 5 minutes, until juice collects on the plate.

4. 4

   Drain the tomatoes

   Lift the tomato slices from the plate, discard the collected juice and gently pat the slices dry with kitchen paper.

5. 5

   Toast the bread

   Toast all 4 bread slices until golden, about 2 to 3 minutes in a toaster.

6. 6

   Spread with mayonnaise

   Spread the mayonnaise evenly over one side of each toast slice as soon as the toast is ready.

7. 7

   Assemble the sandwiches

   Place lettuce on 2 toast slices, divide the tomatoes and bacon between them, then close with the remaining toast, mayonnaise side down.

8. 8

   Slice and serve

   Press each sandwich gently, cut in half with a serrated knife, and serve straight away, with any extra tomato alongside.

Tips

• Cook bacon in a single layer, in batches if needed, so it browns evenly.
• Use a wire rack rather than covering the bacon, which can trap steam and soften it.
• Put lettuce between the toast and tomatoes to help shield the toast from their juices.

Swaps

• Use sourdough or seeded bread instead of farmhouse white bread.
• Swap little gem for iceberg or cos lettuce.

Storing

Best eaten straight away. Assembled sandwiches do not keep well because the toast and bacon soften.