The Best BLT Sandwich

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Last summer, this video took Instagram by storm. One year later and I’m still getting messages asking for the details of this killer sandwich! There’s a few things that make this BLT better than what you might be used to. One is the inside-out toasted bread hack that gives you a super soft exterior that doesn’t scratch your mouth, but also a buttery-crisp side for some crunch. I toast my bread with a garlic-herb mayo mixture for maximum flavor and texture and both the tomatoes and greens are tossed in olive oil and vinegar for extra flavor. I realize it’s a pretty bold statement to claim this to be one of the best BLT’s you’ve ever had, but I stand by it!

open faced BLT sandwich

Ingredients and Equipment Notes

  • Bread – The best bread is sturdy, but soft. I like a nice farmhouse style sourdough with lots of nooks and crannies to soak up the flavors. You can often find great sliced bread in the bakery section of the grocery store.
  • Mayo – For the ultimate mayo, I use my garlic-herb sandwich spread. It’s great to make in bulk and keep in your fridge and adds so much flavor! I will include this in the printable recipe below.
  • Tomatoes – obviously tomatoes are the star of the show here, so you’ll want to use good ones. You can’t beat garden fresh tomatoes if you have them. Otherwise look for a nice plum tomato with deep color and soft to the touch. On-the-vine options are usually pretty good from the store.
  • Bacon – Use your favorite bacon. I like center-cut, and my favorite way to cook it, especially in bulk, is in the oven.
  • Greens – I usually use a spring mix because it’s what i have in my fridge all the time. Ice berg or romaine are good options for a little more crunch. When I use the latter two, I like to give them a quick slice so it’s almost more of a shred. I like how it picks up the olive oil and vinegar better.
  • Vinegar and Olive Oil – This is a little step that makes a big difference. I toss my tomato slices in olive oil and vinegar before putting them on the sandwich, then toss the greens in the same mixture. I use extra virgin olive oil, and you can play around vinegars you like. My absolute favorite is the Peach White Balsamic from Baker and Olive. The sweet and tangy peach is such a good pairing with tomatoes. (My affiliate code: ourbestbites, will give you a discount). White or red wine vinegar is also just fine, and even apple cider vinegar wouldn’t be bad.
stacked blt

How to Make the BEST BLT Sandwich

There’s a few important components, with both ingredients and method. Let’s get started!

  • Seasoned tomatoes and greens

Before you do any other steps, slice your tomatoes and lay on a plate. Drizzle with olive oil and vinegar, and sprinkle with salt and pepper. Toss them around just a bit to get covered and then let them hang out there until you’re ready for them. You’ll toss your greens in that same mixture on the plate as you assemble the sandwich.

Mayonnaise gets an extra flavor punch with lemon and fresh garlic, and some fresh herbs- if you’ve got them! I use this in two different ways, one to toast the bread (see next step) and the other to spread on after.

  • Inside Out Bread

After spreading on the flavored mayo, toast your bread mayo-side-down in a pan (or you could broil in the oven if you’re making in bulk- though I like the pan results better!) Spread toasted side with another layer of mayo and this is actually going to be the INSIDE of your sandwich!

  • Chopped bacon

I prefer to cook my bacon in the oven, but choose whatever method you like best. You can leave it whole, in strips, or I like to slightly crumble/chop my bacon to avoid taking a bite of your sandwich and having the entire slice pull out.

  • Instructions
  1. Slice tomatoes and layer on a plate. Drizzle with olive oil and vinegar, sprinkle with salt and pepper.
  2. Spread garlic-herb mayo on two pieces of bread.
  3. Toast bread mayo-side down in a pan until golden and crispy.
  4. Spread crispy side of bread with more mayo. Layer tomatoes on top.
  5. Add crisp cooked bacon to sandwich.
  6. Place a handful of greens on the plate with the olive oil and vinegar and toss quickly to coat. Add to sandwich.
  7. Toss with remaining side of bread, toasted side in.

You get this amazingly flavorful melody of textures here. The outside is super soft and easy to bite. Once you bite in you get that toasted bread and crispy bacon with the tangy soft tomato. It’s absolute perfection. I hope you try this and it changes your BLT game forever! Drop a comment after you do and let me know what you think!

stacked blt

The Best BLT Sandwich

The absolute BEST BLT!  Below is the recipe for a single BLT, repeat to make multiples!
Prep Time 10 minutes
Servings1 sandwich


  • 1-2 fresh plum tomatoes sliced extra virgin olive oilvinegar (red wine or peach white balsamic are my favorites)kosher salt and black peppersturdy sandwich bread, I suggest a hearty farmhouse or sourdoughgarlic-herb sandwich spread* (or just use plain mayo)3-4 slices bacon, cooked crispgreens of your choiceSliced avocado, optional if that's your thing! We also love the addition of thin-sliced red onion sometimes.


  • Slice tomatoes and layer on a plate. Drizzle with a little olive oil and vinegar, sprinkle with salt and pepper and set aside. Spread garlic-herb mayo on one side of two pieces of bread.
  • Heat a pan on the stove top to medium heat. 
  • Toast bread mayo-side down in a pan until golden and crispy.
  • Remove bread from pan and spread crispy side of bread with more mayo.
  • Layer tomatoes on top of one slice.
  • Add crisp cooked bacon to sandwich.
  • Place a handful of greens on the plate with the olive oil and vinegar and toss quickly to coat. Add to sandwich.
  • Top with remaining side of bread, toasted side facing in.  
  • Slice and devour!


Garlic-Herb Mayo: Combine all these ingredients. Makes enough for multiple sandwiches! Best if made a couple hours ahead of time.
1 1/2 cups mayonnaise
1 large clove garlic, pressed through garlic press or very finely minced
1/2 tablespoon lemon juice (more to taste, if desired)
zest from 1/2 lemon (1/41/2 teaspoon, more to taste if desired)
1/21 teaspoon finely minced fresh rosemary
1/2 tablespoon chopped fresh oregano
1 tablespoon minced fresh basil
*note that herbs are excellent, but if you don’t have any no worries-  it’s also fantastic with just lemon and garlic!
Keyword: best BLT
Author: Sara Wells
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
Sara Wells
Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. Ive had this saved on instagram for months and finally made it. I love BLTs already (like I’m the kind of person that will order one at a restaurant) but THIS…this is next level. Will be adding it to our regular dinner rotation.

  2. I devoted three days of my life to this recipe, because I wanted to try it with homemade sourdough bread. Life changing seems a little too extreme….but It was LIFE CHANGINGLY Good! Seriously, the best “sandwich” I’ve had by a long shot. The mayo-spread pushed everything over the top into Yum City– Population One. Delish! Would recommend to absolutely everyone. Yum.

  3. I am not kidding when I say we make these BLT’s about 2-3 times a month (through the winter too). They are a family favorite, and so quick and easy on a busy night. But don’t skimp, it is all the little things about this recipe that make BLT’s next level! The magic Mayo, the oil and vinegar on the lettuce and tomatoes, the sourdough bread, and don’t even get me started on toasting the inside of the bread…life changing!!! You will never go back to a basic BLT after making them this way! I have shared this recipe with friends and family more times than I can count. It is anything but basic, but takes minutes to get dinner on the table.

  4. Used my first tomatoes of the season for this sandwich and it did not disappoint. Amazing! Even my kids ate every bite.

  5. Absolutely incredible! The flavor the oil and vinegar gives to the tomatoes and then overall sandwich is beyond good.

  6. What an unbelievable difference it made to our BLT sandwiches when we added these few “enhancements”!! One of my favorite things was putting the olive oil, red wine vinegar and salt and pepper on the tomatoes – so gloriously flavorful!! ❤️❤️

  7. I have made these so many times. I love them so much. Fancy enough for company. My 17 yo daughter will never eat a normal blt again.

  8. GAME CHANGER!!! I made this last summer and was reminded of it again a couple of weeks ago…now all I want to do every week is have fancy sandwiches for Sunday lunch because everyone can make their own and it’s so dang delicious!!!!

  9. We call these boujee blt’s and we love them! Even my mayo hating kid will eat the boujee mayo. There is no going back to boring blt’s once you’ve tried these. So good! If only I could have garden fresh tomatoes year round.

  10. Thanks for posting this so I don’t have to keep searching my faves for the Instagram reel! We love this recipe and make them all the time. Best BLTs ever!!

  11. This is delicious. I love to use Heirloom tomatoes during the summer when in season.

  12. I didn’t know I needed a recipe for BLT’s but I DID!! The sauce was delicious and I love the unique way the bread was grilled. Truly next level delicious!!