BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
SUPER BLT
This is a new twist on an old favorite. Serve with chips or fresh fruit.
Provided by Lisabeth
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 28.5 g, Cholesterol 36 mg, Fat 15.9 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 6.3 g, Sodium 809.2 mg, Sugar 3.2 g
JUICY BLT
The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.
Provided by Clare de Boer
Categories sandwiches, main course
Time 10m
Yield 2 sandwiches
Number Of Ingredients 9
Steps:
- Working in batches if necessary, fry bacon in a large skillet over high heat until golden brown, about 4 minutes. Transfer to a large cutting board.
- While bacon cooks, slice tomato crosswise into thin rounds. Transfer to a plate and marinate with red wine vinegar, 1 tablespoon olive oil, salt and pepper.
- Spread toast generously with mayonnaise on one side, follow with remaining 1/2 tablespoon olive oil.
- Divide the tomatoes with some of their vinegar marinade among 2 slices of toast. Top with the lettuce.
- Lay the bacon on the remaining slices of toast. Form sandwiches by piling the bacon-topped slices on top of the remaining toasts. Squeeze to close, cut in half and serve immediately.
EXTRA-CRISPY BLT
Using wavy, thin-cut bacon in a BLT is kind of like putting potato chips in your sandwich: It adds salt and a satisfying crunch when you take a bite. Cook the bacon in the oven (the fastest way to evenly cook a batch), then layer the slices irregularly for more air and optimal texture. Use equal portions of bacon and tomato for a nice balance of crisp and soft, salty and sweet. Thinly sliced iceberg lettuce goes in between the two for freshness and even more crunch, and it helps keep the tomatoes from dampening the bacon. While these steps seem small, together they are the keys to the BLT of your summertime dreams.
Provided by Ali Slagle
Categories sandwiches, main course
Time 35m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 400 degrees. Line a sheet pan with foil, including up the sides. Arrange the bacon in a single layer on the lined sheet pan, overlapping pieces slightly, if necessary, to fit them all on the pan. Transfer to the oven and cook, without flipping, until deep golden brown and curling in spots, 15 to 25 minutes. (You can put the bacon in as the oven heats up; it will help the fat render.) Transfer the cooked bacon to a paper towel-lined plate. (You can fold and curl the pieces onto the plate; this will add more texture to the final sandwich.)
- Meanwhile, season the tomatoes with salt and pepper. Cut four 1/4-inch-thick slabs of the iceberg lettuce crosswise. (Make a wedge salad with the rest.) Toast the bread in the toaster or directly on an empty rack in the oven, flipping halfway through.
- Spread one side of the toasted bread with mayonnaise and/or mustard. Add 2 slices of tomato to half the bread slices. Top with one slab of lettuce, then add the bacon. It will be tricky to lay the bacon flat, and that's good. Arrange them irregularly, so there are pockets of air between the slices.
- Top with the remaining slices of bread. Press down slightly, cut in half and eat right away.
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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.
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