American readers are well acquainted with this summertime favorite. It’s good any time of the year, but it’s THE BEST, when the tomatoes are just picked, and still warm off the vine. In the US you’ll probably eat it at a table outside with some fresh picked green beans and an ear of sweet corn.
The ingredients are simple: B – is for Bacon L – is for Lettuce T – is for Tomato
The recipe is simple also, so I’m not going to write it out in recipe format.
All you need is toasted, whole grain bread. Sliced tomatoes. Bacon (American style). Iceberg lettuce. Make it really crisp by soaking it in ice water. Put it in a salad spinner to get out all the excess water. Mayonnaise, pepper, and salt.
The way you layer the sandwich is going to make a difference. And honestly, jazzing it up by using a different lettuce is going to taste good – but it won’t be a traditional BLT sandwich. Tasty, but not the same.
So let’s make the sandwich!
Toast your bread. On the bottom piece, spread a layer of mayonnaise. Sprinkle with pepper. Layer your crispy bacon on top of the mayonnaise. Put the lettuce on top of the bacon. Place your tomato slices on top of the lettuce. Sprinkle the tomatoes with a little bit of salt, and crack some fresh pepper on top. Place the second piece of bread on top, and secure with toothpicks. Cut into halves, and serve.
Then serve again in a few days or throughout the tomato season. Because soon the tomatoes, and the green beans, (and the sweet corn if you have it), will be out of season locally, and it just won’t be the same as sitting outside at a picnic table in the summertime with a BLT.