Classic BLT Sandwich

Step 1

Place the 3 bacon strips side by side in a cold skillet, leaving a tiny gap between each one so they do not overlap.

Step 2

Turn the heat to medium and cook the bacon until the edges curl and darken from pale pink to deep brown, about 5 to 6 minutes, turning once with tongs halfway through.

Step 3

Slide the cooked bacon onto a paper towel and let cool for 30 seconds while you finish assembling.

Step 4

Place both bread slices in the toaster and push the lever down; toast until the surface is golden brown and feels firm when you tap it, about 2 to 3 minutes.

Step 5

Spread 1 and a half tablespoons of mayonnaise evenly across the inside surface of both warm toast slices using a butter knife, working to cover every corner.

Step 6

Lay the 2 lettuce leaves flat on top of the mayonnaise on the bottom slice of toast, overlapping them to cover the bread with no gaps.

Step 7

Slice the half tomato into 2 or 3 thin rounds, cutting straight down through the tomato from top to bottom.

Step 8

Arrange the tomato slices in a single overlapping layer on top of the lettuce, covering as much area as possible.

Step 9

Lay the 3 cooled bacon strips side by side in a single layer on top of the tomato, covering it from edge to edge.

Step 10

Sprinkle a tiny pinch of salt and a few grinds of pepper across the bacon.

Step 11

Press the top toast slice down onto the bacon firmly so the sandwich holds together as one unit, then cut the sandwich in half diagonally from corner to corner using a serrated knife.

Step 12

Transfer both halves to a plate and serve immediately while the toast is still warm.