Recipes Ingredients Meat & Poultry Pork Recipes BLT 3.3 (8) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 2 sandwiches Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, and fresh bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall. Ingredients 12 slices thickly cut bacon 4 slices white sandwich bread, such as pain de mie (Pullman), sliced about ½-inch thick ½ cup Homemade Mayonnaise 1 small head Bibb or Boston lettuce 1 to 2 vine-ripened tomatoes, sliced 1/4-inch thick 4 basil leaves Coarse salt and freshly ground black pepper Directions Preheat oven to 400 degrees. Lay 12 strips of bacon on a cooling rack placed over a parchment-lined baking sheet; transfer to oven, and bake until crisp and browned, 15 to 18 minutes. Toast bread, and spread one side of each slice with mayonnaise. Arrange lettuce on two slices; top with basil leaf, tomatoes, and bacon. Season with salt and pepper. Top with remaining bread slices, and cut on the diagonal. Serve immediately. Cook's Notes For a little variety, add different ingredients to make new sandwiches, like a BLAT (with avocado), a BLOAT (with onion and avocado), or a BBT (with basil instead of lettuce). Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised. Rate it Print