This BLT is next-level comfort in a sandwich—crispy bacon, juicy tomatoes, and fresh lettuce on toasty sourdough, all brought together with a creamy basil mayo that tastes like summer in every bite. Whether you’re whipping this up for a quick lunch or serving it alongside a soup for dinner, it’s the kind of sandwich that never disappoints—and always disappears fast around here!
Why You’ll Love This Recipe
Years ago, when I was cooking for a client who loved classic flavors with a twist, I made a BLT just like this with a basil mayo that had everyone asking for seconds. Now, it’s a staple in my house and a hit every single time it hits the table.
- Ready in under 20 minutes—no stress, all flavor
- The basil mayo takes things from basic to gourmet
- Perfectly balanced crunch, creaminess, and freshness
- Great for lunch, dinner, or even casual entertaining
Ingredients Breakdown
Essentials
- 8 slices sourdough bread
- 8 slices thick-cut bacon
- 2 medium ripe tomatoes, sliced
- 1 cup romaine or butter lettuce, washed and dried
- 2 tablespoons olive oil (for toasting bread)
Pro Tips
- Look for heirloom or vine-ripened tomatoes for max flavor
- Sourdough adds the perfect tang and crunch when toasted
- Thick-cut bacon holds its texture better—crispy, not crumbly!
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C) and place the bacon slices on a foil-lined baking sheet. Bake for 15–18 minutes until crispy. Transfer to a paper towel–lined plate to drain.
- While the bacon is cooking, make the basil mayo. In a small bowl, mix 1/2 cup mayonnaise, 2 tablespoons chopped fresh basil, 1 teaspoon lemon juice, and a pinch of salt and pepper. Stir well and set aside.
- Brush sourdough slices lightly with olive oil and toast them in a skillet over medium heat or bake directly in the oven for 3–5 minutes per side, until golden and crisp.
- To assemble: spread basil mayo on one side of each toasted sourdough slice. Layer with lettuce, tomato slices, and crispy bacon.
- Top with another bread slice, cut in half if desired, and serve immediately. Enjoy with chips, pickles, or a refreshing side salad!
Chef’s Tips and Tricks
- Let the bacon cool for a minute or two before layering—it keeps everything from getting soggy.
- Use a serrated knife to slice the sandwich cleanly without squishing the layers.
- Double the basil mayo and store it in the fridge—it’s amazing on burgers, wraps, or even as a veggie dip.
Recipe Variations and Serving Suggestions
- Add sliced avocado for an even creamier texture
- Top with a fried egg for a brunch version of the BLT
- Swap in turkey bacon or tempeh for a lighter or vegetarian take
- Serve with tomato soup or sweet potato fries for a cozy meal
FAQs
Can I make the basil mayo ahead of time?
Yes! It keeps beautifully in an airtight container in the fridge for up to 5 days.
What kind of bread works best besides sourdough?
Ciabatta, whole grain, or even a hearty white bread will do the trick—just toast it well so it holds up to the fillings.
Can I use dried basil instead of fresh?
You can, but fresh basil really elevates the mayo. If using dried, reduce to 1 teaspoon and let it sit in the mayo for at least 10 minutes so the flavor blooms.
Recipe Card
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Ingredients:
- 8 slices sourdough bread
- 8 slices thick-cut bacon
- 2 medium ripe tomatoes, sliced
- 1 cup romaine or butter lettuce, washed and dried
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 2 tablespoons fresh basil, finely chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Preheat oven to 400°F. Bake bacon on a foil-lined baking sheet for 15–18 mins until crispy; drain on paper towels.
- Make basil mayo: mix mayonnaise, basil, lemon juice, salt, and pepper in a small bowl.
- Brush sourdough with olive oil and toast in a skillet or oven until golden and crisp.
- Spread basil mayo on each slice, then layer lettuce, tomato, and bacon. Top with remaining bread. Serve immediately.
Nutrition: 510 calories per serving
If you tried this BLT with Basil Mayo, I’d love to hear how it went! Leave a comment below, snap a pic and tag me @thekitchensaid on Instagram, or share it with your BLT-loving crew. Happy cooking!
