Classic BLT Sandwich

Make the seasoned mayo

In a small bowl, combine the mayonnaise, lemon juice, garlic powder, and black pepper.

Stir the mayo mixture until smooth and fully combined, then set aside.

Cook the bacon

Lay the bacon slices in a single layer in a large skillet over medium heat.

Cook the bacon for 4 to 5 minutes until the bottom side is golden brown.

Flip each bacon slice with tongs and cook the other side for 3 to 4 more minutes until crispy.

Transfer the cooked bacon to a paper-towel-lined plate to drain excess grease.

Toast the bread

Place all 8 bread slices in the toaster or under the broiler and toast until golden brown.

Season the tomatoes

Lay the tomato slices on a plate and sprinkle lightly with kosher salt.

Assemble the sandwiches

Spread a generous layer of the seasoned mayo on one side of all 8 toasted bread slices.

Layer 2 to 3 romaine leaves on 4 of the bread slices, mayo-side up.

Place 2 to 3 tomato slices evenly on top of the lettuce.

Lay 3 crispy bacon slices on top of the tomatoes on each sandwich.

Place the remaining 4 bread slices on top, mayo-side down, pressing gently.

Serve

Cut each sandwich diagonally in half and serve immediately.