Air Fryer BLT
Air Fryer BLT features thick-cut bacon, ripe tomato, romaine lettuce, and garlic aioli on sourdough; crisp bacon at 390°F for 10 minutes until perfectly done.
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Method
- 1
Arrange bacon slices in a single layer in the air fryer basket, working in batches if needed.
- 2
Air fry at 390°F for 8-10 minutes, flipping halfway through, until the bacon reaches your desired crispiness.
- 3
While the bacon cooks, mix mayonnaise with minced garlic to make a quick aioli and toast the bread.
- 4
Transfer the bacon to a paper towel-lined plate to drain briefly.
- 5
Spread garlic aioli on each slice of toast, then layer lettuce, tomato slices, and crispy bacon to build two sandwiches.
Pro tip. Thick-cut bacon works best in the air fryer because it renders more evenly without curling. Don't overcrowd the basket — overlapping strips will steam rather than crisp.
Why the air fryer wins here
- Ready in 10 minutes. The same dish takes about 16 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. Reheat in the air fryer at 350°F for 3-5 minutes rather than the microwave so the outside crisps back up. See the reheat guide for exact times by food.
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A one-page chart of everyday cooking times and temperatures. Print it, stick it on the fridge.
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