There’s nothing complicated about a BLT (that’s why we love them) and when they’re made right, they hit every time. This version keeps it classic with crispy oven-baked bacon, juicy heirloom tomatoes, and buttery soft lettuce, plus a few little upgrades (Miso mayo + green onions) to make it extra craveable. Perfect for lunch, a quick weeknight dinner, or anytime you want something simple but satisfying. Simply put: The Best BLT.

Why You’ll Love this Recipe:

• Elevated yet easy: A classic BLT with a flavour boost from umami-packed miso mayo and bright green onions.
• Weeknight-friendly: Ready in under 30 minutes—perfect for those nights when you need something quick.
• Beach-day approved: Make them in the morning, wrap in foil, and you’ve got the perfect beach or pool lunch.
• Minimal prep: The bacon cooks in the oven while you chop the veggies and toast the bread—so easy!

Ingredients for The Best BLT:

Bacon: Baking it in the oven makes it super crispy with way less mess. Thick-cut holds its texture best in the sandwich. Turkey bacon works too!

Sandwich bread: I love a good sourdough or multigrain here, but use whatever you’ve got! Just make sure it’s sturdy enough to hold all the fillings.

Heirloom tomatoes: Juicy, sweet, and just a little fancy. Regular tomatoes like beefsteak totally work too, I just love heirloom.

Butter lettuce: So soft and tender, but still holds up in a sandwich. You can swap in romaine or iceberg if that’s what you have.

Green onions: A little extra brightness and bite to balance out the rich bacon and mayo.

Miso mayo: I love the hit of umami that miso mayonnaise brings to this BLT. Regular or vegan mayo works too!

Olive oil: Just a drizzle over the tomatoes brings out their flavour even more.

Flaky salt & fresh black pepper: The perfect finishing touch for the sandwich to tie all of the flavours together!

Prep for The Best BLT:

There’s hardly any prep involved, but if you want to get ahead, you can chop your lettuce, tomatoes, and green onions in advance. Store them in the fridge until you’re ready to assemble—then just toast the bread and cook the bacon when it’s go time.

How to Make The Best BLT:

Step One:

Preheat the oven to 400°F. Line a baking sheet with parchment paper and arrange the bacon in a single layer. Bake until crispy, about 15–20 minutes depending on thickness.

Step Two:

While the bacon cooks, rinse and prep your produce. Chop the butter lettuce, slice the heirloom tomatoes, and thinly slice the green onions.

Step Three:

Toast your bread just before the bacon finishes cooking.

Step Four:

To assemble, spread mayo on your toasted bread, then layer on the lettuce, tomatoes, and bacon. Finish with a drizzle of olive oil, some green onions, some flaky salt, and lots of freshly cracked black pepper.

How to Store:

BLTs are definitely best assembled fresh, but here’s how you can prep ahead.

Cook the bacon ahead of time and store it in the fridge for up to 3 days. Reheat in a pan or toaster oven to crisp it back up.

Chop the veggies and store them separately in airtight containers in the fridge for up to 3 days

Don’t assemble in advance—the bread will get soggy. But you can have everything prepped so it comes together in minutes when you’re ready to eat.

The easiest yet most satisfying sandwich. Tag me on social if you try it out, @britacooks! xx