BLT Sandwich, a Classic
Most people just love a good Bacon, Lettuce and Tomato Sandwich. The best known short name BLT.
This one is hard to mess up but there are a few things you can do to make this stand out from the one’s you get in a restaurant. Just a pinch of Tarragon will wake the tomato right up.
One of the most important parts of this sandwich is everything, from the brad to what kind of lettuce you’re going to use. Let’s start with the bread; I like good sourdough bread. It is great when you toast it and has good texture when you’re chewing it.
The tomato has to be ripe, not the half green thing that is lacking in flavor, the tomato is where you can sneak in some added flavor to your sandwich.
Bacon nothing fancy here best if it is thick sliced and Hickory smoked. Seeing that you’re making it at home it is okay to pile a extra slice on the sandwich, live a little after all hamburgers are ¼ of meat in most cases. For a different taste use uncured bacon, you may like it. I use a rack for baking the bacon in the oven. Now that is a time saver and I will never go back to a frying pan again
It has to be mayonnaise not anything else the flavor is off I think using other types of spreads
The last part is the lettuce. Here you have two choices and only two. First one being Romaine because of the big leafs and crunch that it provides. Iceberg is a good runner up if you don’t have any Romaine.
If you add more to the sandwich it really isn’t a BLT anymore, it will be good but start with the basic sandwich before adding extras.