Disclosure: This website may contain affiliate links, which means I may earn a commission if you click on the link and make a purchase. I only recommend products or services that I personally use and believe will add value to my readers. Your support is appreciated!
When late-night host Stephen Colbert subjects celebrities to his famous “Colbert Questionert,” the answers are always revealing. But here, the only question we truly care about is his staple inquiry: “What is the best sandwich?”
When Emmy Award-winning actress Julia Louis-Dreyfus—best known for her iconic roles in Seinfeld and Veep—sat down in the hot seat, she answered with absolute confidence. Her ultimate favorite sandwich is the undisputed American classic: the BLT. However, it isn’t just any BLT. The comedy legend has a very specific ingredient ratio to ensure every bite is flawless.
The Ultimate Sandwich Ratio
A standard BLT is beautifully simple in construction, but the balance of ingredients is where debates happen. Colbert immediately pressed Louis-Dreyfus on her specific formula, specifically asking how much tomato makes the cut.
After a moment of thought, she delivered the golden ratio: a medium amount of tomato, a medium amount of lettuce, and a “hearty supply” of bacon. It is a straightforward, meat-forward approach that guarantees a salty, smoky crunch in every single bite, perfectly balanced by a cool smear of mayonnaise.
The Standard vs. The “Louis-Dreyfus” BLT
How does the actress’s preferred build stack up against what you might get at a standard diner?
Feature
Standard Diner BLT
The Louis-Dreyfus BLT
The Bacon
3 to 4 strips
6+ strips (“hearty supply”)
The Tomato
Extra thick, heavy slices
Medium amount
The Lettuce
Piled high for maximum crunch
Medium amount
The Bread
Thin white toast
Hearty, thick-cut toasted bread
What You Need for the Perfect BLT
Because this sandwich relies entirely on just a few components, using the best quality ingredients is non-negotiable.
Bacon: Since this is the star of the show, opt for a thick-cut, high-quality bacon (applewood or hickory smoked). You will want plenty of it!
Tomato: A medium amount of ripe, juicy, in-season tomatoes. Heirloom tomatoes or thick beefsteak tomatoes work beautifully.
Lettuce: Iceberg or romaine lettuce will give you the best, most refreshing crunch to cut through the heavy bacon grease.
Bread: A classic BLT needs structural integrity. Choose a hearty bread like sourdough or a thick-cut country white, toasted to golden perfection.
Mayonnaise: A generous slather of a high-quality, creamy mayonnaise (like Duke’s or Hellmann’s) acts as a moisture barrier so the tomato juices don’t make the bread soggy.
Expert Cooking Trick:
Bake Your Bacon: Instead of frying your bacon in a skillet where it curls up and cooks unevenly, lay the strips flat on a foil-lined baking sheet. Bake at 400°F for 15-20 minutes. You will get perfectly flat, uniformly crispy bacon that layers flawlessly onto a sandwich!
How to Assemble the Classic
There is no cooking required here beyond crisping up the bacon and popping the bread in the toaster.
Cook the bacon – Fry or bake your thick-cut bacon until it reaches your desired level of crispness. Drain the excess grease on paper towels.
Prep the produce – Slice your tomatoes to a medium thickness and gently pat them dry with a paper towel. Season the tomato slices with a pinch of salt and pepper. Tear your lettuce into sandwich-sized pieces.
Toast the bread – Toast two thick slices of hearty bread until golden brown.
Spread the mayo – Apply a generous, even layer of mayonnaise to the inside of both slices of toasted bread.
Layer and serve – Place your medium amount of lettuce on the bottom slice. Top with the seasoned tomatoes. Finally, pile on a “hearty supply” of crispy bacon. Close the sandwich, slice it diagonally, and enjoy!
6 to 8 strips thick-cut bacon (applewood or hickory smoked)
2 thick slices hearty bread (sourdough or country white)
2 tbsp high-quality mayonnaise
2 to 3 medium slices ripe tomato
1 to 2 crisp lettuce leaves (iceberg or romaine)
Kosher salt and freshly cracked black pepper, to taste
Directions
Crisp the Bacon: Cook the bacon until very crispy. For the best sandwich-building results, lay the bacon flat on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-20 minutes. Transfer to a paper towel-lined plate to drain.
Toast the Bread: Toast the two slices of sourdough bread until golden and crisp.
Season the Tomatoes: Slice your tomatoes. To prevent a soggy sandwich, lightly pat the slices with a paper towel to remove excess moisture, then season them with a pinch of salt and black pepper.
The Mayo Barrier: Spread 1 tablespoon of mayonnaise edge-to-edge on the inside of the bottom slice of toast, and the remaining 1 tablespoon on the top slice.
Assemble the Sandwich: On the bottom piece of toast, layer the lettuce leaves. Place the seasoned tomato slices evenly over the lettuce. Finally, stack the hearty supply of cooked bacon on top of the tomatoes.
Serve: Cap the sandwich with the top piece of toast. Press down gently, cut the sandwich diagonally (the only correct way!), and serve immediately.
Notes
Preventing “Tomato Slide”: Putting the lettuce on the bottom and the tomatoes directly on top of the lettuce gives the slippery tomatoes a textured surface to grip, preventing them from sliding out when you take a bite!
A Spicy Twist: If you want to give this classic a modern kick, mix a dash of hot sauce or a pinch of smoked paprika into your mayonnaise before spreading it on the bread.
