It sneaks up every year, but when the farmers market glows with bright red tomatoes or sunny orange and yellow heirloom varieties, there’s no denying that it’s finally BLT season.
Ingredients
Instructions
Heat a large skillet to medium. Lay the bacon strips in the hot pan, and cook the bacon until the strips are nice and crispy, three to four minutes per side. Using tongs, remove the bacon to a paper towel-lined plate so the grease can drain. Set the plate aside so the bacon can cool slightly. Editor’s Tip: Did you know you can bake bacon in the oven? It’s my preferred method!
Spread the mayonnaise on one side of every slice of bread. Line the bacon and then the tomatoes on half the slices. Sprinkle the tomatoes with salt and pepper. Top the tomatoes with the lettuce leaves. Place the other half of the bread slices, mayonnaise side down, on top of the lettuce leaves, making sandwiches. Serve the BLTs immediately. Editor’s Tip: I prefer to cut my BLT sandwich to see the pretty cross section and to make eating easier.
Nutrition
- Calories
- 371 calories
- Fat Content
- 22g fat (4g saturated fat)
- Cholesterol Content
- 23mg cholesterol
- Sodium Content
- 826mg sodium
- Carbohydrate Content
- 32g carbohydrate (5g sugars
- Fiber Content
- 3g fiber)
- Protein Content
- 12g protein.
