The 18 Absolute Best BLTs In The US

The BLT is no doubt one of the greatest sandwiches of all time. Fill two slices of bread with sweet tomatoes, inoffensive lettuce, and bacon, and you've got a winner built for a nation that basically runs on sandwiches. Topical expert Michele Jordan believes the BLT comes from early English tea sandwich origins and evolved as a club sandwich variation in the early 20th century (via Sir Kensington's). It took until the 1990s for the BLT to hit mainstream diner menus, and from there, BLT creatives took off running.

Bacon tends to be the star ingredient of a BLT. The crisp fattiness, for very good reason, is irresistibly flashy. And while cooking finesse is required for perfectly rendered bacon, an exceptional BLT cannot rely on pork product alone. The other components are essential to the credibility of a good BLT. True BLT magic comes down to the sum of its components, a chef's creative culinary mind, and infinite forms. Every ingredient has the potential for a different interpretation or approach, starting with the bread and moving to leafy greens, mayonnaise, tomato variety, and any other additional accouterment that aids in flavorful sandwich layers. You also need to be mindful of freshness (summer-ripe tomatoes are incomparable), as well as nailing the ingredient proportions and distribution. 

While these basics guide the makings of a great BLT, the rest is up to the creator — ultimately, the sandwich's universe is limitless. With that in mind, here are the absolute best BLTs in the U.S.

Known for its shrimp and grits, Page's Okra Grill in Mount Pleasant is a well-regarded South Carolina landmark. But a certain pork sandwich holds the creamy corn's feet to the fire. An original take on the classic BLT, The PBT drops the lettuce and confidently replaces it with rich and creamy pimento cheese. The loaded masterpiece shows off two thick slices of buttered Texas toast, fried green tomato, Applewood smoked bacon, and of course, that pimento cheese — an indulgent Southern spread comprised of cream cheese, mayonnaise, grated cheddar cheese, and chopped roasted red bell pepper. It's no surprise that the decadent sandwich was featured on the Travel Channel's "Food Paradise."

As if these four extra-rich components weren't enough, a fried egg is an optional augmentation. The sandwich is also served with your choice of a Southern side, which is excessive in the best way possible.

California-based fast-casual chain Mendocino Farms is embracing the local food movement with an haute BLT when summer heirloom tomatoes are at their peak juiciness. The result? A sandwich that highlights a perfect tomato's inherent charm. A colorful slice of the fruit, almost the thickness of a steak, takes center stage between toasted rustic white bread, arugula, nitrate-free Applewood smoked bacon, Sir Kensington's Mayonnaise, and a sticky habanero honey drizzle (via Instagram). Sweet, savory, and smoky takes this BLT to an elite realm of sandwich excellence.

The entire Mendocino Farms menu combines local produce and international flavor inspiration, for a deliciously fresh ensemble, and that's exemplified by this combination of sweet heirloom tomato, peppery arugula, and salty bacon. The sandwich is an invite to summer lunch bliss, enough to beckon customer requests for year-long Heirloom BLT access. Unfortunately, only the sweetest summer tomatoes are admissible, so for now, we'll have to wait for the seasonal BLT red carpet walk to California (and Texas) tabletops.

The Brewhouse BLT at this New Orleans eatery is always a long-anticipated seasonal summer menu addition. Crescent City Brewhouse's Italian take on an American classic starts with a buttery brioche bun which is joined by bacon strips, fresh mozzarella, sliced tomato, homemade aioli, and fried basil leaves. At first bite, the combination of flavors resembles that of a Caprese salad with a cheese, tomato, and herb trifecta. Leave it to the crackling sound of crunchy bacon strips to rattle all preconceived notions of both the Caprese and a traditional BLT.

Going 30-years strong, the French Quarter New Orleans brewhouse also supplies house-made beer with a German brewing approach and a local burst of New Orleans art to keep wandering eyes entertained (via NOLA). But if you start with the limited edition Brewhouse BLT — described by reviewers on Yelp as a "sublime" sandwich that is "for the record books" — all the rest is icing on the cake. 

Everything pig is unsurprisingly the main event at Pittsburgh's Porked. Five menu categories — "It's all about the bacon," "Nothin like a great pulled pork," "The rest of the pig," "Hot diggity dog," and "More than just sandwiches" — blows standard pork expectations out of the water. Given the BLT's pork nature, their rendition falls under the former category and feels very much at home.

The Porked BLT is rooted in tradition but amplified in size. Local Mancini's bread, lettuce, tomato, and half a pound of bacon approach tables with gusto. Eight house-made mayonnaise options encourage diners to make the sandwich their own, although insider tips favor the Sriracha mayo (via Yelp).

If half a pound of bacon isn't enough, opt for the Porked XL which includes four times the meat. The Pittsburgh Post Gazette gives props to the city's only BLT with two pounds of bacon and diner remarks back the legitimate hype (via Yelp).

Detroit's The Block takes the neighborhood restaurant to the next level with casual dining and an elevated bar plate spread. The eye is immediately drawn to the menu's meaty sandwich inventory, but the salmon BLT is a star.

A bold cranberry and walnut bread selection gets the BLT ball rolling with expert char, additional nutty crunch, and a sweet burst of fruity chew. A liberal citrus aioli smear cuts through rich salmon and smoked bacon layers, and the lettuce and tomato hold true to the BLT's complex junction of fresh and fatty. To maintain the sandwich's structural integrity, a bamboo toothpick keeps all the layers upright until it reaches the table. The BLT verdict? Satisfied customers appreciate the unpredictable bread choice, a salmon filet "cooked to perfection," and an overall "lit" sandwich (via Yelp). Pair with a glass of Nearest Island whiskey and a reliable cheesecake finish.  

At first glance, this West Palm Beach Italian bistro exudes wood-fired pizza excellence and a craft brew drinking prerogative. The red and white striped awning is charming at the front, a bustling bar scene captivates inside, and the leisurely outdoor patio never fails to impress on romantic date nights. And while all of that is true, ambitious dedication to a certain summer pork sandwich is the quiet underdog.

Fritz Cassel, head chef at Hullabaloo, is treating his BLT creation like a 3-star Michelin plate. He believes the classic BLT sandwich is "something to be craved" and a "thing of simple beauty" (via Palm Beach Post). Although simple at its core, his BLT process is extremely ambitious, and he starts with the pork. Instead of bacon, Cassel opts for a house-cured pork belly which is coated in salt, sugar, and warm spices. After a few days of curing, a nap in the smoker, and a slow cook in the oven, the pork belly is ready for BLT greatness. The best ingredients render the absolute best final product.

Before assembly, the pork belly gets one final crisping in a pan before joining two challah bread slices. Then he adds red pepper aioli, local Boynton Beach heirloom tomatoes, and spicy arugula in place of traditional lettuce (via The Palm Beach Post). Cassel's attention to detail is paying off in customer satisfaction, causing a passionate BLT hullabaloo throughout the coastal city (via Yelp).

New Hampshire summers are made best with time by the lake and good eats from nearby edible procurements. Squam Lake Restaurant & Marketplace opened in conjunction with the summertime Squam Lake Inn, and while they are closed from January to April, the smell of smoky bacon beckons before the New Hampshire snow has even fully melted. The lakeside general store is inviting from the get-go, and if needed, could feed you for breakfast, lunch, and dinner. As if fresh pastries, sandwiches, prepared goods, and outdoor picnic tables weren't enough to draw you in, maybe the BLT — voted best in the state by New Hampshire Magazine — will do the trick?

The Squam Lake BLT is uncomplicated and exceptionally satisfying. Sticking to hearty basics, bacon, lettuce, tomato, mayo, and toasted sourdough bread keep summer lake swimmers and explored well fed. Even better, the BLT sandwich is offered on the Squam Lake Marketplace picnic menu for nearby vacationers. For a deluxe spin, keep an eye out for the lobster BLT which is an occasional special.  

Hit the trails for a mountain climb, knowing the BLT, a glass of wine, and dessert is all prepped and ready for hungry bellies. New Hampshire Magazine recommends an order of pistachio cookies for the road, so save a little room for dessert.

Fresh seafood doesn't need to travel far from the ocean to Boston's South End, where B&G Oysters step in and take the reign. Boston native and chef and owner Barbara Lynch is a James Beard Award-winner and was named to Time Magazine's 100 most influential people in 2017 (via B&G Oysters).

An elegant dining room with cool seaside blues and fluid, sea-life mirrors set the tone for the evening, and before you can even order, lobster roll plates with mounds of the New England crustacean peak everybody's appetite. Order freshly shucked oysters, fried calamari, or clam chowder to start, but allow your mind to wander towards anticipated lobster BLT bliss. Crusty ciabatta bread, lemon aioli, lettuce, tomato, and bacon are forced to make room for chunks of perfectly cooked lobster meat, ready to burst at the bread seams. Bites of coleslaw counter the rich sandwich, and crispy French fries can mop up any extra lobster bits that slip out. The crusty bread, salty bacon, and sweet lobster is hard to do justice with only words. It's no wonder the lobster BLT made The Food Lens' "must haves" list. According to adoring Yelp reviewers, this monster of a sandwich "has all the others beat."

We now know it's possible to fit just about anything between curated slices of bread with explosive summer tomatoes, refreshing lettuce, and unctuous crispy bacon. So, when our eyes scan the Brasserie Amie menu and discover the Crabe Mous Frit sandwich, intrigue, anticipation, and mouth-watering is the most appropriate response.

The Traverse City, Michigan restaurant is an award-winning brunch destination, and mid-morning attention-to-detail cultivates BLT greatness (via Traverse City Tourism). A French vantage point informs bistro-style plates and near-Parisian flavors. However, the crab BLT imparts a touch of treasured state-side sandwich tradition.

Bite into the Crate Mous Frit and feel the crispy whole fried soft shell crab crackle into a burst of sweet crab meat. The assembly starts with a pillowy toasted brioche bun slathered in homemade mayonnaise. A perfectly golden soft-shell crab is then perched on a bed of lettuce and topped with bacon, tomato, and more lettuce. Per customer recommendations, order the "creme brûlatte," a vanilla latte with a torched sugar crust topping that resembles the flavors and textures of creme brûlée — the perfect caffeinated accompaniment to one of the absolute best BLTs in the U.S. (via Yelp).