I’m a little bit fascist when it comes to a BLT. The rest of this blog might lull you into a safe sense of flexibility and can-do-no-wrong in the kitchen, but not so with the BLT. I feel convicted specificity with every single component that belongs in the mighty BLT. My brother has his own long-established and heartfelt opinions on this sandwich, so let this be BLT Episode 1.
To follow form, I’ve included an ingredient list that may be mildly offensive to your intellect.
But I’ve said I’m a BLT fascist and obviously the above isn’t tyrannical enough. So here’s the real ingredients list.
- Bread: Wonderbread.
- Bacon: thick-cut bacon is the only way to go with a BLT. Not peppered, not maple, nothing too weird. Applewood smoked is a-ok. Just thick-cut.
- Tomato: BLTs are a summer sandwich. You need summer tomatoes. Don’t have to be heirloom but definitely cannot be mealy. Choose wisely.
- Lettuce: Romaine. No iceberg, no salad mix, nothing but romaine.
- Mayonnaise: Hellman’s/Best Foods.
I like baking the bacon. It’s less work/mess and the texture is great. I learned this from my brother. I cook the bacon 10-15 minutes per side on foiled lined baking sheets in an oven set to 400 – cook to your preferred level of doneness.
Slice tomatoes, not too thin not too thick. I like a good 1/4″ tomato in my BLTs. Rinse and dry some romaine leaves.
Toast the wonder bread (*on both sides* if toasting in a broiler like I do) till golden.
Now, when you put it all together…I like a healthy amount of mayo but this is the one place where I understand my way isn’t the only way. Slather some mayo on there, add your tomato and lettuce.
Like a true artiste, I use a lattice method to assemble my bacon for maximum coverage AND durability while eating.
Put that glorious thing together and you’ve got a BLT.
Eat in a sunny beautiful place with people you love and everything will be ok. It’s also ok if you eat 2.