I compared Martha Stewart’s and Ina Garten’s BLT sandwiches, and I preferred the recipe with store-bought mayo

In her recipe, Garten recommends using Hellmann’s, which is the brand I already buy and can be found in practically every grocery store.

The recipe calls for enough smoked bacon to make two sandwiches, but I cut the recipe in half to make just enough for myself.

I preheated the oven to 400 degrees Fahrenheit. I placed five strips of bacon on a wire rack on a sheet pan and put the pan in the heated oven. After 20 minutes in the oven, the bacon turned out perfectly crispy.

The strips of bacon were a little on the thin side, but I didn’t mind. Cooking the bacon on the wire rack was easier than frying it, in my opinion. There was no flipping required, and each side turned out perfectly crisp.

I then smeared about a tablespoon of Hellmann’s regular mayonnaise onto each slice.

I ended up using about five lettuce leaves.

I sliced a lemon in half and squeezed the juice on the avocado slices, lightly tossing them. You don’t want to mash or mix the avocado slices too vigorously — just enough to coat them in the lemon juice.

Before adding the bacon to the sandwich, I soaked up some of the excess oil with a paper towel.

Other than the bacon, the other ingredients took no time at all to prepare.

It tasted fresh and was perfect for a spring or summer lunch. The avocado added a creamy element to the sandwich, and the seasoned tomato slices complemented the crispy bacon, which had a slightly sweet flavor.

While the simple recipe initially seemed like a no-brainer, the addition of lemon juice took it over the top. I also loved the method of baking the bacon — while it took longer to make, I didn’t have to stand around flipping the bacon to ensure it got crispy on both sides.

I was excited to see how Martha Stewart’s BLT recipe would measure up.

For Martha Stewart’s “perfect BLT” sandwich recipe, you’ll need white sandwich bread, a vine-ripe tomato, two lettuce leaves, a slice of thick-cut bacon, basil, butter, salt, pepper, and homemade mayonnaise.

For Stewart’s homemade mayo recipe, you’ll need one large egg yolk, one teaspoon of Dijon mustard, one teaspoon of fresh lemon juice, coarse salt, white pepper — I substituted it with black pepper, as that’s what I had — and a cup of lightly flavored oil.

Stewart’s recipe called for grapeseed, sunflower, or safflower oil, but I used vegetable oil — which is also mild in flavor — because I already had it in my kitchen.

The first step in making homemade mayo is mixing the egg yolk, Dijon mustard, salt, pepper, and lemon juice.

The key to making the homemade mayonnaise was slowly adding the oil.

You really need to add the oil drop by drop, or else your mayonnaise won’t thicken. Then, when you’re halfway through your oil, gently pour the rest into your bowl in a slow, steady stream while mixing.

I tried a little on a spoon and found that while it didn’t exactly taste like the mayo I was used to, the lemon juice added a nice citrusy flavor.

I was proud that I was able to make something remotely close to mayonnaise on my own. I also made more than I expected to use in the sandwich.

I found that this slightly sweeter cut caramelizes nicely in the pan and adds a delicious element to savory dishes. The recipe only calls for one slice of bacon, compared to Garten’s, which calls for three slices per sandwich. However, you could add more if you want a more filling lunch.

I fried the bacon, which took far less time than baking it. However, I preferred the crispy texture and result I got with Garten’s method.

I’ve never added butter to a BLT sandwich before, so I was interested to see how it would taste.

I followed Stewart’s instructions exactly, placing the lettuce down first and then the slices of juicy tomato. Having the lettuce act as a base can prevent your bread from getting soggy from the tomatoes.

I wondered if this would add an Italian flavor to the BLT (as it turned out, I was spot on). I then sprinkled a pinch of pepper and salt over the top.

I already anticipated that the sandwich could have used at least one more slice of bacon in order for the ingredients to be evenly distributed in each bite.

The ingredients tasted really fresh and light despite being a bacon-based sandwich. The basil cut through the savory flavors perfectly, while the mayonnaise added a citrus flavor.

The vine-ripe tomatoes were sweet, juicy, and flavorful. Altogether, the sandwich tasted similar to an Italian Caprese salad, plus bacon.

However, I definitely preferred the butter lettuce I used in Garten’s sandwich over the romaine, and I even preferred the store-bought mayonnaise over my first attempt at a homemade version.

The cooking and preparing process was a little longer than I would usually go for. After all, I wanted to get it exactly right. If I hadn’t also tried Ina Garten’s sandwich, I might have agreed that this sandwich really was “perfect.”

However, between the extra dishes, energy, and the small serving of bacon, I didn’t think that I would actually make this sandwich again over Garten’s.