ULTIMATE BLT
Provided by Food Network
Yield 1 serving
Number Of Ingredients 5
Steps:
- Heat a cast-iron skillet over medium heat, add bacon slices and fry, turning once, until lightly crisped and browned. Drain on paper towels. In a broiler pan lightly toast one side of loaf bread until golden. Spread mayonnaise on untoasted sides. Choose tender inner leaves of romaine, stack them on one side of toast and top with a few slices of tomato. Drape bacon over and top with second slice of bread. Serve with iced tea with mint.;
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
POSH BLT
Love a BLT? Try our new take on the classic sandwich, with the staple ingredients of bacon, lettuce and tomato, plus some added extras for oomph
Provided by Esther Clark
Categories Afternoon tea, Breakfast, Brunch, Lunch, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat the grill to high. Put the bacon on a foil-lined baking sheet and drizzle with the maple syrup. Grill for 7-10 mins until crisp. Mix the mayo with the sundried tomato paste, then spread over two of the sourdough slices. Top with the bacon, sundried tomatoes and Little Gem. Season with black pepper, top with the remaining bread and halve.
Nutrition Facts : Calories 794 calories, Fat 37 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 32 grams protein, Sodium 4.3 milligram of sodium
THE BEST BLTS
Categories Sandwich Food Processor Tomato Kid-Friendly Quick & Easy Basil Bacon Summer Lettuce Bon Appétit Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Mix basil, mayonnaise and butter in processor until basil is finely chopped and mixture is well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
- Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
- Spread half of mayonnaise mixture over 1 side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.
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- If making brown-sugar rub, whisk brown sugar, chile powder, paprika, and 1 tsp. kosher salt in a small bowl.
- If making maple-mustard glaze, whisk maple syrup, mustard, cayenne, and remaining ½ tsp. kosher salt in another small bowl.
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- Use Excellent Tomatoes. There are no two ways about it: BLTs are a seasonal treat. They are the sandwich to look forward to as the longest days of summer slowly shorten and the August and September tomatoes make their way to the farmers' market (or, better yet, to your backyard).
- Season the Tomatoes. Run this little experiment at home: Get yourself the best tomato you can find, and cut off a slice. Split that slice in half and eat one half.
- Use Not-Too-Much Good-Enough Bacon. With the tomato sufficiently pampered, let's move on to the bacon, starting with picking it out. Bottom-of-the-barrel supermarket bacon is injected with brine, because it's a quick and dirty way to set the pink color and deliver the salty, smoky flavor we crave, cutting a days-long curing process down to a matter of hours.
- Cook the Bacon Flat and Crisp. There are a few different ways you can cook your bacon for a BLT. If you're cooking for one, the microwave is an attractive option because the bacon will cook fast and evenly, but don't do it!
- Skip the Fancy Bread. I love sourdough. I love a crusty French boule. I love a classic San Francisco Dutch Crunch. I love ciabatta. I love bagels almost more than life itself.
- Toast the Bread... in Bacon Fat. I know some folks who insist on untoasted white bread for their BLTs. The rest of us use toast. Here's my idea: We're making toast, and we've got rendered bacon fat sitting in front of us.
- Use Your Favorite Mayonnaise. We're past the most essential territory now and have started veering into the realm of personal taste, and mayonnaise is an arena in which expressing the wrong opinion is liable to get you in some serious trouble.
- Use the Right Lettuce. A decade ago, Serious Eats Founder and Overlord Ed Levine, in what might have been the most iconoclastic move in a life defined by iconoclasm, suggested that the L in a BLT is superfluous.
- Layer Carefully. Layering the BLT is the point at which I have the most internal conflict. A part of me says that the lettuce should go against the toast on both sides, with the tomato and bacon in the middle.
- Triangles Taste Better. Triangles taste better. A slice of pizza or a slice of pie, a quesadilla cut into wedges, Japanese onigiri, and, of course, sandwiches.
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