Simple Open Faced BLT Sandwich

You know what never gets old? A really good BLT sandwich. Growing up, it was my go-to lunch during those hot summer days when the tomatoes were perfectly ripe from the garden. But sometimes you want something a little different from the classic version we all know.

That’s why I started making these open-faced BLTs. They’re basically everything you love about the original, just served in a way that feels a bit more special. Plus, you get the perfect ratio of toppings to bread in every bite. When I serve these at lunch gatherings, people always ask for the recipe – even though it’s so simple, it barely needs one.

Want to know my little trick? I toast the bread just right, so it’s crispy enough to hold all those good toppings but not so hard that it’s tough to eat. Trust me, once you try it this way, you might never go back to regular BLTs again.

What Kind of Bacon Should I Use?

For a BLT, regular sliced bacon is the most common choice, but you’ve got several tasty options to consider. Standard thickness works great, though thick-cut bacon can add extra meaty satisfaction – just keep in mind it’ll take a bit longer to crisp up. Center-cut bacon is a good pick if you want slightly leaner slices, while regular cut gives you that classic mix of meat and fat that crisps up beautifully. If you’re cooking for a crowd, pre-cooked bacon can save you time, but nothing beats the flavor and texture of bacon you’ve crisped up yourself. Just make sure to cook it until it’s nice and crispy – floppy bacon can make your sandwich soggy.

Options for Substitutions

This classic sandwich can be customized in several ways while keeping its signature taste:

• Bacon: While regular bacon is classic, you can try turkey bacon for a lighter option, or even tempeh bacon for a vegetarian version. Canadian bacon works too, though it’ll give a different texture.
• Boston/Bibb lettuce: Any leafy lettuce works great here – try romaine for extra crunch, butter lettuce for tenderness, or even fresh spinach leaves. Just avoid iceberg as it doesn’t add much flavor.
• Multi-grain bread: Feel free to use any sturdy bread you like – sourdough, whole wheat, or country white all work well. Just make sure it’s fresh and thick-sliced to hold up to the toppings.
• Mayonnaise: You can swap regular mayo with light mayo, Greek yogurt (strain it first), or mashed avocado. For a twist, try aioli or a flavored mayo spread.
• Tomato: Any ripe, fresh tomato variety works here – beefsteak, roma, or heirloom tomatoes are all good choices. Just make sure they’re ripe and in season for the best flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making an open-faced BLT is using cold, floppy bacon – instead, cook your bacon until perfectly crispy and serve it while it’s still warm to create that amazing temperature contrast with the cool lettuce and tomato. Another common error is not toasting the bread enough – since this sandwich is open-faced, the bread needs to be well-toasted to hold up under the toppings without getting soggy. When it comes to tomatoes, skipping the step of salting them is a missed opportunity – adding a pinch of salt to your sliced tomatoes and letting them sit for 2-3 minutes brings out their natural sweetness and makes every bite more flavorful. For the best results, spread your mayonnaise edge-to-edge on the toast (this creates a moisture barrier) and layer your ingredients in this order: mayo, lettuce, tomato, and finally bacon on top.

What to Serve With BLT Sandwiches?

A BLT is such a classic sandwich that pairs well with all sorts of simple sides! Since the sandwich has such strong flavors from the bacon and fresh tomatoes, I like to keep the sides pretty straightforward – potato chips are my go-to for that perfect salty crunch. If you’re feeling a bit more ambitious, some crispy french fries or sweet potato wedges make excellent companions. For a lighter option that still feels special, try a simple cucumber salad with a light vinaigrette or some tangy coleslaw to add some extra crunch to your meal. And don’t forget – a cold pickle spear on the side adds that perfect finishing touch!

Storage Instructions

Prep Ahead: You can cook the bacon ahead of time and keep it in the fridge for 3-4 days. This makes assembling your sandwich super quick when you’re ready to eat! Just store the cooked bacon in an airtight container with paper towels between layers to absorb any excess grease.

Keep Components Separate: For the best results, store all your sandwich ingredients separately. Keep the sliced tomatoes in their own container, lettuce leaves wrapped in paper towels, and bread at room temperature. This way, nothing gets soggy and everything stays fresh until you’re ready to build your sandwich.

Assemble Fresh: Open-faced BLT sandwiches are best assembled right before eating. Since they’re open-faced, they don’t travel well and aren’t great for storing once put together. The good news is, with prepped ingredients, you can throw one together in just a couple of minutes!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 30-35 g
• Fat: 60-70 g
• Carbohydrates: 50-60 g

Ingredients

• Boston or Bibb lettuce leaves
• salt (to taste)
• multi-grain sandwich bread
• 1 large tomato (sliced 1/4-inch thick)
• high quality mayonnaise (I use Hellmann’s mayonnaise)
• 1/2 lb sliced bacon (for crispy, evenly cooked bacon)

Step 1: Cook the Bacon

• 1/2 lb sliced bacon

Place the sliced bacon in a skillet over medium heat.

Cook it, turning occasionally, until the bacon is deep golden brown and crispy.

Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.

Step 2: Prepare the Bread and Tomato

• multi-grain sandwich bread
• 1 large ripe tomato

While the bacon cooks, toast slices of multigrain sandwich bread to your desired crispness.

Meanwhile, slice the large ripe tomato into even slices.

Step 3: Assemble the Sandwich Layers

• mayonnaise, high quality
• leaves of Boston or Bibb lettuce
• 1 large ripe tomato (sliced from Step 2)
• salt to taste

Spread a generous layer of high-quality mayonnaise on one side of each toasted bread slice.

Place two leaves of Boston or Bibb lettuce onto each mayonnaise-slathered toast.

Top the lettuce with several tomato slices.

If you like a little extra flavor, I recommend sprinkling a tiny pinch of salt on the tomato at this stage to bring out its juiciness.

Step 4: Add the Bacon and Finish the BLT

• cooked bacon (from Step 1)
• multi-grain sandwich bread (toasted from Step 2)

Place two slices of the cooked bacon (from Step 1) on top of the tomato.

Repeat the layering process on additional bread slices until all the bacon is used.

Serve the open-faced BLT sandwiches immediately and enjoy while the bacon is still crisp.