When I was working the lunchtime garde manger station at Union Square Café, one of the first things I did every morning was to bake off about 10 pounds of thickly sliced bacon for the restaurant’s signature BLT sandwich. Whether you’re feeding a whole dining room full of hungry customers or a much smaller group at home, this method is great because it allows you to multitask while the bacon is cooking in the oven. You end up with nice, flat, evenly cooked strips of bacon and—here’s the best part—there’s no pan to clean up when you’re done. —Margot Mustich
What You'll Need
thick-sliced bacon (see note)
Preheat the oven to 375° F.
Cover a rimmed baking sheet with heavy-duty aluminum foil.
Line another rimmed baking sheet or large platter with a double layer of paper towels. Set aside.
Lay the slices of bacon next to each other on the foil-lined baking tray.
Bake in the top third of the oven for 10 minutes. Take the tray out of the oven. Carefully pour off any excess fat into a heatproof bowl. Using a pair of tongs, flip the slices of bacon over.
Return the tray to the oven and bake for 10 minutes more, or until the bacon has reached the desired degree of doneness.
Take the tray out of the oven. Transfer the cooked bacon to the platter lined with paper towels to drain off excess fat. Serve immediately or hold at room temperature for an hour or two.
To reheat, put the bacon slices on a tray lined with clean aluminum foil or parchment paper and warm in a 300° F oven for 5 to 10 minutes.
Note: I like Trader Joe’s Uncured Apple Smoked Bacon. It has a good smokey taste without being very salty. It also contains no nitrates, nitrites, or other preservatives, so it’s better for you than most readily available commercial brands. I keep a couple of packages in my freezer so I can make it on short notice anytime. To thaw it in an hour or less, immerse the sealed package in a large bowl of cold water, turning once or twice, until the bacon is pliable.