The Ultimate BLT Sandwich

Crispy bacon, juicy roasted tomatoes and crunchy lettuce all makes this BLT sandwich with smoky garlic mayonnaise the ultimate summer sandwich.

The ultimate BLT sandwich

The key to making a really great BLT sandwich  (bacon, lettuce and tomato) is to make sure that the ingredients you use are of the best quality you can find. Using average bacon, bland tomatoes, below par lettuce and regular bread is just not going to deliver the type of sandwich you are craving. I actually really love Iceberg lettuce as I like the unobtrusive flavor and nice crunch it adds. But feel free to use any lettuce that will add freshness and crunch. The stars here are definitely the bacon and tomatoes. Dry cured bacon that has been baked until crispy-fatty (that perfect place between super crispy and just fatty enough) is my absolute favorite on sandwiches.

If you have perfectly ripe, in-season tomatoes, use them as is. However, slow-roasting tomatoes until they are soft, sweet and intense in flavor is a great way to make sure the tomato element in this sandwich is just as delicious as the bacon. Just make sure to salt the tomatoes generously, whether roasted or raw.

I used sourdough bread but baguette, ciabatta or a farm-style loaf will all work well. Add a good smear of smoky garlic mayo and you have a sandwich to dream about. Perfection in every bite.

Crispy oven baked bacon

How to make a BLT sandwich

Place slices of tomato onto a baking sheet lined with parchment paper. Drizzle with olive oil and season generously with salt and pepper. Place in the oven and allow to roast until the edges start to caramelize and the tomatoes are cooked. Remove from the oven and allow to cool to room temperature. Cook slices of streaky bacon in a large pan or in the oven until crispy. Place on a paper towel lined plate to absorb the excess grease. Pour any bacon fat into a heat-safe jar and store in the fridge to use for roasted potatoes.

Make your own aioli by combining egg yolks, garlic, lemon juice, mustard, smoked paprika, salt, sugar and pepper in a blender and blending until smooth. With the blender running, slowly drizzle in oil and blend until the mayonnaise is thick and emulsified.

Assemble the BLT sandwiches by lightly toasting thick slices of bread. Add a generous smear of garlic mayo and top with lettuce, roasted tomatoes and cooked bacon. Top with another slice of bread and serve.

How to cook bacon in the oven

Place slices of bacon (preferably streaky bacon) on a sheetpan lined with parchment paper. Pre-heat the oven to 200°C/400°F. Place the bacon in the oven and cook for 8-10 minutes until the bacon is starting to crisp around the edges. Remove from the oven and allow to cool on the sheet pan for another 3-5 minutes before serving. The bacon will continue cooking in this time and will crisp a little more.

BLT sandwich with smoky garlic mayo

What goes with a BLT sandwich

  1. Easy oven baked fries
  2. Creamy condensed milk potato salad
  3. Easy side salad with lemon dressing

Slow roasted tomatoes for BLT sandwiches.

Sandwich recipes

  1. Smoked chicken sandwich with jalapeño mayo
  2. Curried chicken salad sandwiches
  3. Melted Caprese sandwich
  4. Easy salami sandwich
The ultimate BLT sandwich

The ultimate BLT sandwich

Crispy bacon, juicy roasted tomatoes and crunchy lettuce all makes this BLT sandwich with smoky garlic mayonnaise the ultimate summer sandwich.
4.91 from 10 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Keyword: BLT recipe, BLT sandwich, BLT sandwich recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Calories: 397kcal
Author: Alida Ryder
Servings: 4


For the roasted tomatoes

  • 4 ripe tomatoes sliced into thick slices
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

for the smoked chilli aioli (this quantity makes approximately 1 1/2 cups of aioli, keep the rest in an airtight container in the fridge for up to a week)

  • 3 extra large free range egg yolks
  • juice of 1 lemon
  • 1 garlic clove sliced
  • 1 tsp Dijon mustard
  • 1/2 tsp smoked paprika
  • 1-2 tsp caster sugar
  • 1 tsp salt
  • 250 ml (1cup) canola oil

For the BLT sandwiches

  • 250 g (½lb) streaky bacon cooked to your preference
  • 8 slices sourdough bread lightly toasted in the oven
  • ice berg lettuce


  • Pre-heat the oven to 170°c/340°f and line a sheet pan with parchment paper.
  • Place the sliced tomatoes on the sheet pan and season with salt and pepper. Drizzle over the olive oil and place in the oven.
  • Allow the tomatoes to cook for 45 minutes to an hour until they start to caramelize.
  • Remove from the oven and allow to cool to room temperature.
  • To make the aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
  • Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tablespoons of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
  • Transfer the aioli into a bowl and set aside.
  • To assemble the sandwich, spread aioli onto the slices of bread.
  • Layer the lettuce, roasted tomatoes and crispy bacon on top then sandwich with another slice of bread.
  • Serve immediately.


Calories: 397kcal | Carbohydrates: 36g | Protein: 21g | Fat: 19g | Saturated Fat: 3g | Cholesterol: 80mg | Sodium: 2007mg | Potassium: 571mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1213IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 3mg


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  1. Hi Ally,

    We’d like to invite you to submit your food photos on a food photography site called so our readers can enjoy your creations.

    It is absolutely free and fun to make others hungry!

    Thanks 🙂

  2. I’m absolutely in love with this recipe. I just have one question for you–what kind of camera are you using for these pictures? I’m looking to get a new one, and your photos here are downright gorgeous. 🙂

  3. Oh wow! How amazing does that look! I’ve tried making my own mayo 3 times – only once did it work. Going to have to give your recipe for aioli a try.

    1. Jess, thanks! 🙂 It’s important to remember that you need to use enough egg yolks and mustard to ensure a good emulsion. Then the first half of your oil needs to be poured in SUPER slowly. Slower than you think. Actually, when you start pouring, slow down…and then slow down again. Once the first half is mixed in the mixture should already be thickened. The remainder of the oil can then be poured in a little steadier. I find my blender works really well, my food processor doesn’t, the mayo is always runny and my hand blender in a tall container also works if you continuously move the blender up and down as you pour in the oil. I hope that helps!

  4. I completely agree with everything you say about the typical BLT. I would certainly eat one outside of my own kitchen, prepared by somebody else. It’s the law. Your recipe looks and sounds sooo delicious. I’ve saved it for another day, thanks. As you said ‘great minds think alike’ LOL.

    You are welcome to join in my food blogger event THE SOUP KITCHEN, here all bloggers are welcome, hope to see you participate soon.

  5. That BLT looks amazing! I’m definitely going to be whipping up that smoked chili aioli; I bet it’ll be tasty on all sorts of sandwiches!

    1. Claire, I am going to keep a jar in the fridge all the time now. It is so fab and I’m sure it will be tasty in anything. I can actually imagine using it in a nice seafood stew as well served with lots of crusty bread! YUM!!!