Author Notes: This BLT loses the mayo but keeps the flavor—and thanks to an ingredient you already have.
Makes: 1 sandwich
Prep time: 10 min
Cook time: 15 min
thick slices bacon, halved
slices white bread
bread-sized pieces iceberg
extra-thick, bread-sized slice juicy red tomato
pinch salt and pepper
- 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.
- 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.
- 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.
- This recipe is a Community Pick!