🥪 BLT sandwich
The BLT is a simple sandwich of crispy bacon, crunchy lettuce and juicy tomato slices on toasted bread spread with mayonnaise. The contrast of hot, salty bacon with cool, fresh vegetables is what makes it so popular. It is eaten for lunch, often cut into triangles and served with a pickle or a side salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 rashers of bacon
- 2 slices of bread
- 1 tbsp mayonnaise
- 2–3 crisp lettuce leaves
- 1 ripe tomato, sliced
- Black pepper
Method
- Fry or grill the bacon until crisp, then drain on kitchen paper.
- Toast the bread.
- Spread the mayonnaise on one side of each slice.
- Layer the lettuce, tomato slices seasoned with pepper, and bacon on one slice.
- Top with the second slice, press lightly, cut in half and serve.
How to make it lighter
- Bake or grill the bacon on a rack so the fat drips away, and blot it well.
- Use a thin layer of mayonnaise — 1 tbsp is roughly 90 kcal — or spread it on one slice only.
- Choose wholegrain bread and add extra lettuce and tomato for more volume.
History
Bacon, lettuce and tomato sandwiches appear in American cookbooks from the early 20th century, and the dish is often said to have taken off after World War II, when supermarkets made lettuce and tomatoes available all year. The abbreviation BLT is usually linked to American diner and lunch-counter slang.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →