The BLT

Everyone has a lot of opinions on how to make the bacon, lettuce, and tomato sandwich (aka BLT), personally, I like to treat it like a burger, except instead of a beef patty, the center is a big juicy slice of tomato, preferably at least 1/4 inch thick.

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The Bacon, Lettuce, and Tomato Sandwich

Yield: 2 sandwiches

Author: Ethan Chlebowski

Prep time: 15 MinTotal time: 15 Min

Ingredients

Sandwich Components

• 4 slices of bacon
• Romaine or iceberg lettuce
• 1 Heirloom tomato (salt + pepper)
• Mayonnaise of choice (+ a little bit of acid)
• 4 slices of sandwich bread (check the website for my recipe)

Instructions

1. Cook the bacon low and slow over a skillet or in a 400 F oven until the fat has rendered and the bacon is really crisp.
2. Slice the heirloom tomato into at least 1/4 inch thick pieces to fit your bread from edge to edge. Add a sprinkle of salt and a couple of cranks of black pepper, let sit for 10 minutes.
3. Spread some mayo on one side of each piece of sandwich bread and toast in a pan until golden brown. Lightly toast the side that does not have mayo so it is still a little soft.
4. Slice the lettuce very finely. Mix a little bit of mayo with the acid of your choice (citrus, pickling liquid, etc.) Drizzle the mixture over the lettuce and toss it together.
5. To assemble a sandwich, add some mayo to the top piece of bread. Add the dressed lettuce to the bottom piece. Place the thick-cut heirloom tomatoes in a single layer over the lettuce. Finish with 2 pieces of crispy bacon and the top piece of bread. Slice and devour.

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