Classic BLT Sandwich on Buttered Toast

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A classic BLT sandwich with crispy bacon, fresh romaine, and ripe tomato layered between buttered, toasted bread. This American sandwich and wrap recipe, ready in about 20 minutes, pairs bacon strips, romaine lettuce leaves, and mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 2 American cuisine 550 cal/serving

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Ingredients

6 bacon strips
1 large ripe tomato, sliced into 1/4-inch rounds
3 large romaine lettuce leaves
2 tbsp mayonnaise
4 white sandwich bread slices
1 tbsp unsalted butter
1/4 tsp black pepper

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Instructions

Step 1: Heat a large skillet over medium heat and cook 6 bacon strips for 6-8 minutes, turning occasionally, until evenly crispy. Transfer to paper towels to drain excess fat.
Step 2: Toast 4 slices of white sandwich bread until golden brown, approximately 2-3 minutes per side in a toaster or under a broiler.
Step 3: Spread 2 tbsp mayonnaise evenly on one side of each toasted bread slice.
Step 4: Butter one side of each toast slice with 1 tbsp unsalted butter and place buttered side down on a clean skillet over medium heat; warm for 1 minute to slightly crisp the buttered side.
Step 5: Assemble sandwiches by layering 3 large romaine lettuce leaves, 1 large ripe tomato sliced into 1/4-inch rounds, and the 6 crispy bacon strips evenly on two of the bread slices.
Step 6: Sprinkle 1/4 tsp black pepper over the tomato slices, then top with the remaining bread slices, mayonnaise side down. Cut sandwiches diagonally and serve immediately.