The Bacon Lettuce and Tomato Sandwich, aka “The BLT,” first appeared in the early 1900s, and then grew in popularity after World War II, when supermarkets started offering tomatoes and bacon year round. Today they are one of the most popular sandwiches in the UK and United States after the ham sandwich. If BLTs were served during the summer months only, when tomatoes are at their peak, I’d guess they’d quickly surpass the ham sandwich.
Since there aren’t many ingredients in a BLT, selecting the right ones is important. Here are a few tips:
The Bread - It’s a matter of taste. I’ve made BLTs with brioche burger buns, French white pullman loaves, thin ciabatta buns, heroes, and Martin’s potato loaf bread. You name it! Pick a bread that you like, and that isn’t too hard to bite through. Some say that it should have two toast-able sides. But I’m happy with both classic slices and buns, as long as they are toasted.
The Tomatoes - The tomatoes, in my opinion, are the #1 most important ingredient in a BLT because a perfectly ripe tomato is hard to find. For one, the season is short - end of July, August, and September. A farmer’s market is a great source for ripe summer tomatoes. At a grocery store look for tomatoes that smell like, well, ripe tomatoes and feel heavier than normal. Beefsteak tomatoes at summer’s peak are wonderful. Heirlooms are usually superior in flavor, but often prohibitively expensive. That said, if this is the other “meat” of your sandwich, so to speak, then spending a little more on them might be worth it.
The Bacon - As far as bacon goes, I usually look for products with no hormones, no nitrates, all vegetarian feed. I like Applegate and D’Artagnan brands. Some say that Whole Foods bacon from the deli department is great, and others love the gold standard of grocery store bacon - Oscar Meyer. Really, any grocery store bacon will do. Thin or thick? Some like thinner slices and others like meatier thick slices. Bacon that’s too thick, though, can be hard to bite through, so somewhere in the middle is best. Again, it’s a matter of taste.
The Lettuce - Iceberg or Romaine? Sliced or shredded? It doesn’t really matter. What matters is that it lends a refreshing, watery, crisp texture to your sandwich. That’s it! I like slices of Romaine hearts (the inside, lightest green part of the romaine) or butter lettuce. I use one or two leaves. I think shredded lettuce falls out too easily and doesn’t offer enough crunch, but that’s me!
The Mayo - Some folks don’t like mayo on a BLT. I do! I think the sandwich needs this creamy, sweet, sour and salty condiment, especially when it comes in contact with the tomato. What type to buy? There is only one store-bought mayo for me, and it’s Hellman’s, also know as Best Foods mayonnaise (west of the Rockies,) or a homemade one. I recently bought Hellman’s organic mayo and was disappointed. Something in their formula must have changed when they added those free-range eggs, cause it wasn’t nearly as good. People from the South swear by Duke’s mayonnaise. Choose one you like.
Now for the recipe!
The BLT Sandwich
Serves 4.
12 slices thin-to-medium-cut bacon
2 of the largest and ripest beefsteak tomatoes
4 large or 8 small slices of hearts of romaine lettuce
8 slices white loaf bread
Salt
Pepper
1/2 cup mayonnaise
Avocado slices or fried egg (optional)|
Potato chips, for serving (optional)
Cornichon, for serving (optional)
1. Preheat the oven to 400°F. Cut the bacon crosswise (each strip into two pieces.) Lay the strips on a rimmed baking sheet lined with parchment paper or aluminum foil. Bake in the oven until browned and crisp, 20 to 30 minutes, depending on the thickness. Transfer to a paper-towel-lined plate to soak up excess fat. If you choose, reserve excess bacon fat from the pan, for coating bread slices in it.
2. Using a serrated knife, cut the tomatoes into 1/3-inch thick slices. Arrange on a plate in a single layer. Set aside.
3. Break the lettuce leaves so they fit nicely on a slice of bread, flattening the spine of the Romaine if it’s too bulky; set aside.
4. Now, place bread slices on another baking sheet, brushing them with melted bacon fat before, if you choose. Place them under a broiler or in a hot skillet or griddle until just toasted.
5. Time to build your sandwich: season the tomatoes generously with salt and pepper. Set two bread slices, toasted-sides down, on a work surface. Divide 2 tablespoons of mayonnaise evenlsy on the two bread slices and spread it to coat both sides. Next place 6 small pieces of bacon on one slice, then tomatoes over the bacon, then lettuce over the tomatoes. (If making a BLAT or a BELT, add avocado slices or fried egg, topped with salt and pepper, now!) Top with the other slice of toasted, mayonnaise-d bread. Serve immediately with potato chips and cornichon, if you choose. Repeat with remaining ingredient to make 3 more sandwiches. Recipe by Jill Santopietro.