BLTs

There are three delicious very important ingredients in a BLT. Bacon, Lettuce and Tomato. If you ask a group of individuals which is the most important you may have an endless debate on your hands. The history of the BLT is just as creative as the sandwich itself. BLTs are popular all over America and is a treat for every class of individuals as well. Whether you like the thick bacon or enjoy the sliced thin bacon is everyones individual choice.  I can remember my grandmother using bacon from the meat that she would raise straight from the butcher. Yummy is all I have to say. Add a thick slice of tomato or perhaps you enjoy thinner slices. Lettuce can be the leafy type or torn bite size pieces. Try this recipe shared about 10 years ago on the Today show

 

The perfect BLT

Serves 2          

4 slices white, wheat or sourdough bread

10 to 12 slices dry-cured bacon

2 ripe beefsteak tomatoes

4 leaves Bibb or oak leaf lettuce, washed

Mayonnaise or aioli
Kosher salt
Pepper to taste

Baking Directions:

1) Core and slice the tomatoes into medium slices (a bit bigger than 1/8-inch).2) If possible, find slab bacon that you can slice yourself. Once you have the slices, cut them in half and fry over low-medium heat, making sure not to overcook. Don't drain the fat, and don't overcrowd the pan or overlap the slices. When ready, take the slices out and, says chef Michele Anna Jordan, drain them on a plain brown paper bag.3) When the bacon is almost done, toast the bread until it's just slightly golden — not fully brown.4) Set the four pieces of toast out before you. Spread the mayonnaise on all the pieces.  You can either make your own mayo or aioli, or use a good store-bought one like Hellman's/Best Foods.5) Put the tomatoes on one side of the bread for each sandwich. Sprinkle lightly with salt.6) The bacon comes next. Use as much as you feel you can fit on the sandwich. Then add the lettuce.7) Place the remaining slices of bread on top. Cut sandwiches in two, preferably on the diagonal. Serve