Difficulty: Moderately Easy
Things You’ll Need:
- 1 lb. bacon (16 slices)
- Real mayonnaise
- 2 large, garden-fresh tomatoes
- 1 sweet onion (optional)
- Lettuce
- 8 slices fresh sourdough bread
- 4 generous slices of your favorite white or yellow cheese
- Skillet
- Paper towel
- Toaster
- Sharp serrated knife
Step1
Fry the entire pound of bacon in a skillet. Do not leave the stove while the bacon is cooking because the grease can easily spatter out of the pan or get too hot and catch fire suddenly. Use a fork or metal spatula to turn the bacon so that it cooks evenly on both sides. Cook each piece so that the bacon is crisp but not burned. Remove the cooked bacon from the skillet and allow the pieces to cool on a paper towel-covered plate. The paper towel will absorb any excess bacon fat. This will provide 16 slices or 4 each for four BLT sandwiches.
Step2
Slice the tomatoes into thick round slices. Place the sliced tomatoes on a paper towel-covered plate so that the excess tomato juice will drain. You don't want to make the BLT sandwiches too soggy. If you put onion on your BLT sandwiches, peel and thinly slice the sweet onion. Wash and separate the lettuce into leaves and allow the lettuce to dry thoroughly.
Step3
Toast the bread. Spread a generous helping of real mayonaise on one side of each piece of toast.
Step4
Place one piece of the toast on a sandwich plate. Next add a lettuce leaf, followed by a thick tomato slice. Layer four pieces of bacon on top of the tomato. Next add a thin slice of onion (optional) and a piece of your favorite yellow or white cheese. Cover the sandwich with a second piece of toast. Use a sharp serrated knife to slice the sandwich into two or four equal pieces.
Step5
Serve the BLT sandwich with chips and a long dill pickle spear and your favorite cold drink.
Novice 
