Classic BLT Sandwich

Step 1

Lay the 8 bacon strips across the skillet in a single layer without overlapping, laying them all the same direction left to right.

Step 2

Turn the heat to medium and cook without touching the bacon until the underside is golden brown, about 4 minutes.

Step 3

Flip each bacon strip over with tongs, then cook the other side until it is also golden brown and crispy, about 3 more minutes.

Step 4

Slide the cooked bacon onto a plate lined with paper towels to drain off the excess fat.

Step 5

Place the 4 bread slices on the toaster rack and press down the lever, toasting to a medium-golden color like caramel, about 2 minutes.

Step 6

Remove the toast from the toaster and place the 4 slices on a cutting board.

Step 7

Stand the tomato upright on the cutting board, place your knife on top, and slice straight down through the center into 4 thin round slices about 1/4-inch thick.

Step 8

Spread 1.5 tablespoons of mayonnaise on the top side of the first piece of toast, using a butter knife to cover the entire surface evenly.

Step 9

Spread 1.5 tablespoons of mayonnaise on the bottom side of the second piece of toast in the same way.

Step 10

Lay 2 lettuce leaves on top of the mayo on the first slice of toast, slightly overlapping them to cover most of the surface.

Step 11

Place 2 tomato slices on top of the lettuce, arranging them in a single overlapping layer.

Step 12

Lay the 4 bacon strips on top of the tomato, arranging them side by side in the same direction.

Step 13

Press the second slice of toast (mayo-side down) on top of the bacon to complete the sandwich.

Step 14

Using a serrated bread knife, cut the sandwich diagonally from the top-left corner to the bottom-right corner, creating two triangle halves.

Step 15

Repeat steps 8 through 14 with the remaining 2 slices of toast, 2 lettuce leaves, 2 tomato slices, and 4 bacon strips to make the second sandwich.