Summer has officially arrived! Which means the return of Farmer's Markets, summer fruits and vegetables, lemonade stands, outdoor gatherings, and cravings for BLTs. Anyone who has made BLTs for years might be wondering why in the world does there need to a recipe something that is nothing more than an elevated tomato sandwich? The simple answer is that not all BLTs are created equal. If you are looking to make a truly great classic BLT, keep reading. Believe it or not there are rules to creating a sandwich worth drooling over. I use the word 'rules' loosely because I know that doesn't always sit well with everyone. I could have used 'strong suggestions' instead, but those words sound as if there are options to making a truly, great, epic, classic BLT.
For me, the BLT might be the ultimate, seasonal sandwich. And lucky for all of us the summer tomato season is just getting started. Sweet, vine-ripened, meaty, juicy tomatoes sold at Farmer's Markets or harvested off of backyard homegrown tomato plants are key in the BLT worth writing home for. Seasoning thickly sliced tomatoes with Kosher salt and black pepper as well as quickly marinating them an olive oil-vinegar mixture will make the tomatoes even sweeter, juicer, and delicious. Let's call this rule one.
Rule two: Use a high quality, pre-sliced thick, slightly more dense bread. Look for loaves of country white, hearty white or brioche bread found in the bread aisle of your grocery store (see notes). Lightly toasting the bread will give it the strength it needs to keep this hearty sandwich from falling apart.
Rule three: When it comes to choosing the bacon, look for a good quality thickly sliced bacon. Even though the tomatoes are the star of the BLT, the bacon is an important supporting player. Cook your bacon on the grill (my preferred way), in the oven, or in a skillet until it's closer to the crisp end of the spectrum. Your bacon will crisp up as it cools, so be careful not to either overcook or undercook it. A great BLT sandwich needs really only needs three to four slices of cooked bacon. Any less or any more and you completely change the sandwich. I am partial to four slices of bacon on my BLT.
Rule four: The classic BLT calls for a crisp lettuce. Iceberg lettuce is the perfect compliment to the juicy tomatoes and crisp bacon. Cut into either strips or shredded, iceberg lettuce will give the sandwich the perfect amount of crunch, structure, and sweetness. Save the arugula, spring mix, baby lettuce, romaine, and/or spinach for your salads. The BLT needs the crispy, iceberg lettuce.
Rule five: The BLT calls for a real mayonnaise. Hellman's (Best Foods) and Duke's should be the only mayonnaises slathered on both sides of the toasted bread. This isn't a suggestion. Consider this a hard and fast rule.
Last, but not least, let's talk about layering the ingredients. Believe it or not, layering matters. To keep the juicy tomato from soaking into the toasted bread, it needs buffers. The bacon and lettuce are great buffers as they help to keep the BLT from falling apart as well as from the juices of the tomato from soaking into the bread. If you want to create an even more structurally sound BLT, create a sandwich with four layers: iceberg lettuce, tomatoes, bacon and iceberg lettuce. This will put the tomatoes and bacon in the center of the sandwich.
I won't even risk telling you the best way to cut your BLT. I have probably pushed a few of your BLT making buttons already. So cut your BLT in half or cut it on the diagonal. Team rectangle and team triangle can both be winning teams. However you cut your BLT will be the way you believe it not only tastes better, but is the easiest way to eat!
I hope your summer is filled with these Classic BLTs! Don't forget the chips and lemonade!
Recipe
Classic BLT
Serves 3-4
Ingredients
12 ounces thick cut bacon, cooked slightly crispy, and drained on a paper towel
3 large ripe tomatoes, preferably homegrown or found at a Farmer's Market, cut into thick slices (suggest cutting the tomatoes somewhere between 1/3" and 1/4" thick)
Small head of iceberg lettuce, cut into wide strips or shredded (I prefer the wide strips)
6 slices of a thick sliced, hearty lightly toasted bread, such as Pepperidge Farm Farmhouse Brioche Bread or Hearty White
1 1/2 Tablespoons of olive oil
2 teaspoons red wine vinegar
Mayonnaise (i.e., Hellmans's (Best Foods) or Duke's
Kosher salt and pepper
Directions
1. Whisk together the olive oil and red wine vinegar. Pour over the sliced tomatoes. Season with Kosher salt and pepper. Let marinate while you cook the bacon and toast the bread.
2. Generously lather mayonnaise on both sides of the toasted bread.
3. On one piece of the toast begin by layering the iceberg lettuce. Place the 3-4 slices of the marinated tomatoes on top of the lettuce. Top the tomatoes with 3-4 slices of bacon. Top with the other piece of toast. Cut in half. (See Notes).
4. Put each BLT half between a layer of sandwich paper, place on a platter and serve immediately. Serve with your favorite potato chips and a pitcher of ice cold lemonade.
Notes: (1) My favorite breads for a great BLT are Pepperidge Farm's Farmhouse Brioche Bread or Hearty White. (2) I made a three layered BLT (lettuce, tomatoes, and bacon), but a four layer BLT (lettuce, tomato, bacon, and lettuce) is a really great option! (3) Depending on you are serving the BLTs, I like to cut them in half (team rectangle), then place each half in a piece of sandwich paper before arranging on a platter.
Farmer's Market Tomatoes (June 2023)
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