My Million Dollar BLT is simple to make and packed with flavor. There’s one easy trick — marinated tomatoes — that turns an ordinary bacon, lettuce, and tomato sandwich into something truly memorable. Read on to learn how to make this summer-ready sandwich and why it stands out from a classic BLT.
Million Dollar BLT
BLTs are a beloved American sandwich made from crisp bacon, fresh lettuce, and sliced tomatoes. Traditionally served on toasted bread with a thin layer of mayonnaise, a great BLT relies on high-quality, well-balanced ingredients. This Million Dollar version elevates the classic by marinating the tomatoes in olive oil, Italian seasoning, salt, pepper, and a touch of balsamic. Thick-cut bacon and crunchy romaine finish the sandwich for a richer, more satisfying bite.
Marinating the tomatoes only takes a few minutes but adds brightness and depth of flavor that complements smoky bacon and creamy mayo. Use ripe, in-season tomatoes whenever possible; their sweetness and texture are essential to the finished sandwich.
Where did the BLT originate?
Bacon, lettuce, and tomato have long been paired together, but the BLT sandwich as we know it appeared more clearly in the early 20th century. Early recipes sometimes included turkey or pickles alongside bacon and greens. The initialism “BLT” did not become common until around the 1970s, when cafes and diners used it as a quick shorthand on menus. Regardless of its exact origin, the BLT is now a modern classic: crunchy, flavorful, and perfect for warm-weather lunches.
What goes on a BLT?
A great BLT uses simple, fresh ingredients. Here are the components I use for my perfect sandwich:
- Thick-cut bacon, cooked until crisp
- Fresh romaine or iceberg lettuce, washed and dried
- Ripe tomatoes (Roma or beefsteak, depending on your preference)
- Mayonnaise, applied sparingly
- Toasted bread—sourdough or your favorite hearty loaf
Secrets for the perfect Million Dollar BLT
A BLT seems simple, but small mistakes can ruin the balance. Follow these tips for a crisp, juicy, well-constructed sandwich:
- Use tomatoes only when they are ripe and in season—this is a summer sandwich.
- Drain bacon on paper towels after cooking to avoid a greasy sandwich and to keep everything crisp.
- Choose a sturdy, thick-sliced bread with good flavor; bakery or homemade loaves work wonderfully.
- Let toast cool slightly before spreading mayo so the mayo doesn’t melt and run.
- Pat washed lettuce dry to remove excess water that could make the bread soggy.
- Cut longer bacon slices in half after cooking so they fit neatly and cover more of the bread.
My essential extra step: marinate the tomato slices in a simple vinaigrette for added sweetness and complexity.
How to marinate tomatoes for a BLT
A very short marinade is all you need to brighten and season tomato slices. Combine these ingredients, toss with sliced tomatoes, and let them sit while you cook the bacon:
- Olive oil
- Balsamic vinegar or balsamic reduction
- Salt and freshly ground black pepper
- Italian seasoning or a mix of dried oregano and basil
Balsamic Reduction Instructions
A balsamic reduction is an optional step that adds a concentrated sweet-tart glaze to the tomatoes. It’s easy and only takes about 20 minutes:
- Combine balsamic vinegar and a bit of brown sugar in a small saucepan.
- Heat over medium-high, stirring until the sugar dissolves.
- Reduce heat and simmer until the liquid has reduced by about half and becomes syrupy—roughly 20 minutes depending on volume.
What else can you put on a BLT?
BLTs are highly customizable. Here are a few popular add-ins to try:
- Avocado for creaminess
- Horseradish mixed into mayo for a spicy kick
- A fried egg to make it more substantial
- Kale or mixed greens as an alternative to romaine
- Sriracha or hot sauce for heat
Experiment with textures and flavors until you find the combination you love.
Try our Chopped Italian Sandwich for another robust lunch option!
Yield: 2 sandwiches
Million Dollar BLT
Thick-cut bacon, fresh romaine, and juicy marinated tomatoes sandwiched between lightly toasted bread and a thin smear of mayonnaise. Simple ingredients, bold flavor.
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes
Total Time: 50 minutes
Ingredients
- 1 large ripe tomato (vine-ripened, in season)
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar or 2 tablespoons balsamic reduction
- ½ teaspoon Italian seasoning
- ¼ teaspoon salt, plus more to finish
- Freshly ground black pepper
- 12 slices thick-cut bacon
- Fresh romaine or iceberg lettuce
- 4 slices thick-cut white or sourdough bread
- Mayonnaise
Instructions
- Slice the tomato and place the slices in a shallow dish. Add olive oil, balsamic vinegar (or reduction), Italian seasoning, salt, and pepper. Toss gently and let sit while you cook the bacon.
- Cook the bacon over medium-low heat until crispy. Transfer to paper towels to drain excess fat.
- Lightly toast the bread. Allow it to cool briefly, then spread a thin layer of mayonnaise on each slice.
- Assemble each sandwich: layer lettuce, then the marinated tomato slices. Season the tomatoes with a little extra salt and pepper after plating if desired.
- Add the bacon on top of the tomatoes, close the sandwich with the second slice of bread, slice in half, and serve immediately.
Nutrition Information (per serving)
Yield: 2 servings — Serving Size: 1 sandwich
Amount per serving:
Calories: 767 | Total Fat: 58g | Saturated Fat: 13g | Unsaturated Fat: 43g | Cholesterol: 74mg | Sodium: 1728mg | Carbohydrates: 30g | Fiber: 2g | Sugar: 11g | Protein: 29g