BLT
Ingredients
- Good quality bacon (Proper Sausages or Babe’s Meat & Counter are local vendors)
- Whole-wheat bread
- Mayonnaise
- Ripe tomato, sliced 1/4-inch thick
- Shredded iceberg or romaine lettuce
- Sea salt and freshly ground pepper
Instructions
- Cook bacon in heavy skillet over medium-high heat until crisp, about 7-9 minutes. Drain on paper towels. Toast bread. Spread mayonnaise on one slice of bread and top with a layer of tomato slices. Season with salt and pepper. Top with bacon slices and shredded lettuce. Spread top slice with mayonnaise and add to sandwich. Cut in half and serve.
Notes
David Chang likes his with hothouse tomatoes, not so juicy, more tart, less sweet than heirlooms. J. Kenji López-Alt toasts the bread in bacon fat. There’s an ongoing foodie debate about adding avocado. We say: Use what’s good and fresh. Traditional BLTs call for lettuce leaves, but shredded lettuce stays together better.
