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?