Everyday Food Blog

Tips for a best-ever B.L.T. sandwich

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A recent masterpiece... I mean, sandwich.

For some people, a BLT is the best way to enjoy the finest tomatoes you'll get all year. For others, it's just another excuse to eat bacon and mayonnaise together. But the real BLT enthusiasts among us know its all about the balance. Read on for the full breakdown of this classic summer sandwich.

The bacon. I prefer thick-cut bacon cooked to a crisp, of course. Crisp bacon not only tastes better, but it also makes for a smoother eating experience. Softer bacon can be tough to bite into, so you run the risk of having a whole slice slide out of the sandwich, but crisp bacon breaks easily with every bite - perfect for a sandwich situation.

The lettuce. Unlike other sandwiches, where lettuce is relegated to a mere garnish, the L in BLT is is a carrier for crunch. This is not the place for tender lettuces: Go iceberg or go home.

The tomatoes. Here is the reason the BLT is not a seasonally agnostic sandwich: Summer tomatoes are essential! Firm yet ripe is ideal. A single layer will do (stacking tomatoes makes eating a slippery task) so slice them nice and thick so you get a really juicy bite.

The mayo. Slather it on both slices. If you want to use less, go for it, but do not (I repeat: DO NOT ) use low-fat mayonnaise. I'll admit that I've tried this in an attempt to cut caloric corners, and it just doesn't stack up in terms of flavor. Want to try a homemade mayo? I support you! A homemade garlic mayonnaise? Call me!

The bread. It is literally the foundation of a good sandwich, but the right slice can be the most controversial part of the BLT-building process. A simple, white, Wonder-like bread is a classic choice, but I prefer a hearty slice of sourdough. My grandma, on the other hand, swore by very thin slices of whole wheat bread. What do you like best on your BLT?

Comments (10)

  • avatar

    Mrs. Baird's white sandwich bread, Duke's mayonnaise, homegrown tomatoes, iceberg lettuce, and Blue Ribbon peppered bacon

  • avatar

    Our BLT has a twist...garlic aioli, hardwood smoked bacon and a scoop of "Campfire Triple B" chili (black bean, beef & bacon), topped with fresh sliced tomatoes.

  • avatar

    here's what to do: cook the bacon. reserve the drippings--when cooled slightly, ADD THEM TO THE MAYO. HELLO!

  • avatar

    I had a delicious blt at our local Wawa. Whole grain roll, bacon, lettuce, and tomato, plus avocado and hot peppers. It was absolutely delicious!

  • avatar

    For crispy bacon, on a 350F electric griddle, I cook it about 8-9 minutes a side.

  • avatar

    I know what we're having for lunch....can wait!!!!!!

  • avatar

    Correction........ I know what we're having for lunch........Can't wait!!!!!!!

  • avatar

    We add avocado!

  • avatar

    Yum! I make my BLT with romaine, and on toasted white bread. I jazz up my Hellman's mayo by mixing it with a splash of olive oil, a dash of red wine vinegar, and a few grinds of black pepper. I repeat: Yum!!

  • avatar

    I make my Bacon crunchy n in top of the lettuce.tomatoes.I caramilze grill onions, then mix bbq sauce n ranch plus velvet cheese melted soooooo good try it

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