The Food Lab's BLT Manifesto

Von Serious Eats · 15 Min.

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Zubereitung

1. Cook the bacon in a skillet over medium-low heat, weighed down with a bacon press or similar, for about 5 minutes until lightly browned. Flip, cover with the weight again, and cook about 3 minutes more until browned on both sides and the fat has rendered. Move to a paper towel-lined plate.
2. In the same pan, toast the bread in the bacon fat over medium-low heat, swirling occasionally, until golden on the first side. Flip and brown the second side.
3. Spread mayonnaise (2 tablespoons) on the top face of both slices of toast. Divide the shredded iceberg lettuce (1 1/2 cups) between the two slices.
4. Layer the tomato slices (4 thick) on one slice and season generously with coarse salt and black pepper.
5. Break the bacon strips in half and arrange them in two layers of three half-slices each, alternating direction in each layer. Close the sandwich, cut it diagonally in half, and serve right away.

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