Classic BLT

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classic blt
Emily Hlavac Green

A classic BLT doesn't need much to be good. With such little ingredients it's important to use the best ones available. So reach for the homegrown juicy red tomatoes and the extra thick-cut bacon. Here we really elevate the bacon by brushing it with maple syrup and a little cayenne pepper. We also spice up the mayonnaise some chili powder and a paprika to perk it up. 

Have you tried this yet? Let us know what you think in the comments below! 

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Yields: 2 servings
Prep Time: 0 hours 10 mins
Total Time: 0 hours 50 mins
2 tbsp.

maple syrup

2 tbsp.

packed brown sugar

Pinch cayenne

1 lb.

thick-cut bacon

1/4 c.


1 tsp.

chili powder

1/4 tsp.

sweet paprika

Kosher salt

Freshly ground black pepper


slices white bread, lightly toasted


leaves green lettuce


(1/4" thick) slices vine-ripened tomatoes

  1. Preheat oven to 400°. In a small bowl, whisk together maple syrup, brown sugar, and cayenne.
  2. Line a rimmed baking sheet large with foil and set a wire rack on top. Lay bacon in a single layer on rack. Bake, rotating tray halfway through, until bacon is just golden, about 30 minutes. 
  3. Remove tray from oven and brush bacon generously with maple mixture. Turn oven to broil and return bacon to oven until glaze is thickened and bacon is crisp, watching carefully as it will cook fast, about 3 more minutes. Transfer to a plate to cool. 
  4. Meanwhile, in another small bowl, whisk mayonnaise with chili powder and paprika. Season with salt and pepper.
  5. Spread mayonnaise on 2 slices of bread. Top each slice with lettuce, tomato, and bacon, then close sandwiches with remaining 2 slices bread.

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