BLT RECIPE RECIPES

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

Steps:

• Place racks in upper and lower thirds of oven; preheat to 400°.
• If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
• If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
• For plain bacon, divide between 2 wire racks set inside large foil-lined rimmed baking sheets. Bake, rotating baking sheets front to back and top to bottom halfway through, until brown and crisp, 35–50 minutes (depending on the thickness of the bacon). Transfer to paper towels to drain.
• For flavored bacon, generously sprinkle desired amount (you’ll have enough rub and glaze for 1 lb. bacon each) with rub or brush with glaze about 5 minutes before it is done cooking. Rub should be melted and bubbling and glaze should look thick and caramelized.
• Arrange bacon on a large platter and serve with lettuce, tomatoes, toast, mayonnaise, Sriracha Mayonnaise, Lemon-Herb Mayonnaise, sea salt, and pepper alongside for building sandwiches.