5 Ingredients or Fewer

Bacon Fat BLT

June 27, 2018
3 Ratings
Photo by Bobbi Lin
Author Notes

This BLT loses the mayo but keeps the flavor—and thanks to an ingredient you already have.
Emma Laperruque

  • Prep time 10 minutes
  • Cook time 15 minutes
  • Makes 1 sandwich
Ingredients
  • 3 thick slices bacon, halved
  • 2 slices white bread
  • 4 bread-sized pieces iceberg
  • 1 extra-thick, bread-sized slice juicy red tomato
  • 1 pinch salt and pepper
In This Recipe
Directions
  1. Set a cast-iron skillet over medium heat. Add the bacon. Cook until browned and as crispy as you like it. Remember, it gets significantly crispier as it cools! While cooking, flip halfway through, and progressively drain the fat into a heatproof glass or bowl. When the bacon is done, transfer to a paper towel-lined plate, and drain the rest of the fat into the glass or bowl.
  2. Now add 2 teaspoons bacon fat back to the skillet. Add the bread and toast until the bottom is browned. Drizzle each piece with another teaspoon bacon fat and flip. Cook until the other side is browned.
  3. Transfer to a plate. Layer the sandwich in this order: bread, lettuce, bacon, tomato (sprinkle with salt and pepper), bread. Slice in half diagonally, from corner to corner, and eat immediately.

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Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

1 Review

Susanna July 1, 2018
Sounds good, but I would never use iceberg in a BLT—and that’s not what the photograph shows, either.