A perfect BLT Recipe. This is a post about how to make a great Bacon Lettuce Tomato Sandwich. A basic version of this All American classic sandwich. It’s all about that garden fresh tomato.
It’s a tradition around our house that as soon as the first ripe tomato is picked from the garden breakfast the next morning is a bacon, lettuce tomato sandwich. And with each bite I’m wishing that the sandwich would never end. After all it is the best sandwich in the world and what tastes better than the first home-grown vine-ripened tomato ::::sigh. Served with an ice cold glass of orange juice and a slice of watermelon or cantaloupe it’s an award-winning meal.
This year I planted two Early Girls, one Beefsteak, some sort of who knows what kind of cherry tomato plant (the marker from the greenhouse mistakenly indicated it was an Early Girl), One Better Boy, one Patio and then I got daring and on impulse picked up a yellow Brandywine plant at Whole Foods, (which by the way has yet to produce a single bloom).
So what’s your story Early Girls? The first ripened tomato, picked on July 30, came from the big beautiful Beefsteak plant rather than quicker producing Early Girl plants. Sometimes I think these plants have a mind of their own.
So how do you build the best sandwich in the world? It’s hardly necessary to list BLT sandwich ingredients, since the name of the sandwich does that for you, but here is the process to make the ultimate BLT sandwich. Here’s how we do it.
- Thick slice your delicious and prized first fresh garden tomato. Lightly salted and set aside
- Fry 8 slices of good quality thick sliced bacon (4 slices bacon for each sandwich)
- Toast 4 slices of your favorite bread. White bread is a classic and we like homemade bread that I’ve made myself. And this Herbed Tomato Bread makes a killer BLT Sandwich.
- Best Foods Mayonnaise
- Iceberg or butter lettuce. I suggest Iceberg for that glorious crunch and classic flavor.
- Want a BLT in the Winter when you have no garden fresh tomatoes? I buy Roma’s and let them sit on the counter for a few days to ripen. They’ll do in a BLT pinch.
Slather each slice of warm toast with mayonnaise. Arrange 4 slices of bacon for each sandwich. Add that thick slice of garden tomato. Top with lettuce and the other mayo slathered piece of toast. Slice on the diagonal.
It’s true, we love this sandwich for breakfast, but of course it’s great for lunch and dinner. I love to serve this with a side of Rocky Ford Watermelon Salad, or some Blue Cheese Potato Salad, and even an Old Fashioned Macaroni Salad.
If you’re looking for more great sandwich recipes, this is a big-time crowd pleaser and it feeds a crowd: