"If you want every bite to actually taste like a good BLT, there's one bacon prep step you can't skip: Draining off the extra grease. Forget that, and the whole thing starts falling apart. This might be obvious to some people, but if you're not cooking a lot, it's not always the first thing you think about. Bacon grease left sitting there is going to soak into the bread, make it heavy, soggy, and overly greasy."
"So much so that you'll need to keep grabbing napkins and still end up with oil on your shirt - and those stains are a nightmare to get out. It's one of the biggest BLT mistakes, and one of the easiest to avoid. A BLT doesn't have a lot going on in terms of ingredients, so if one thing is off, you notice it right away. Bacon's the main player here, so getting it right can make or break your sandwich."
Draining excess bacon grease prevents bread from becoming heavy, soggy, and overly greasy and avoids stains on clothing. After cooking, hold each strip over the pan briefly to let grease drip back, then rest strips on a cooling rack or paper towels, swapping towels if soaked. Choose thin-cut applewood-smoked bacon for a crisp, light texture and subtle smokiness that complements tomato and lettuce. Pan-frying, grilling on foil, or oven-roasting on a wire rack each work; the wire rack keeps grease from pooling under strips. Proper grease management keeps a BLT crisp and balanced.
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