Yeah, I think of a BLT as essentially a tomato sandwich, adorned with bacon as an accent, but I could see that perhaps being a minority viewpoint, for those who just load the bacon on and treat tomatoes as an afterthought. Well, maybe it’s more accurate to say that it is as much a tomato sandwich as it is a bacon sandwich.
Brooklyn is still having weather too weird to plant tomatoes, let alone basil. Very envious of all of you with flowering plants.
Like puly, I do a slice of white toast (sourdough if possible), mayo, tomatoes, lettuce, bacon, top toast. The bacon should be greasy enough to negate the need for mayo on the top. And I like the gooshiness of the tomato and mayo together.
A layer of soft avocado on the top toast is acceptable.
I also do the whole thing occasionally with some melted cheese on the toast, and a scrambled egg, making a BREAKFAST BLT. Don’t knock it if you haven’t tried it.
(A breakfast BLT is usually improved by losing the lettuce layer)
I won’t knock a sandwich with an egg and cheese. It’s probably a perfectly good sandwich, and a perfectly good breakfast. But I will say that, whatever it is, it’s not a BLT any more.
I’ll grant that you can add avocado and still be a BLT, but only in California, and only because Californians are physically incapable of preparing any food without adding avocado. Which, to be fair, I might be, too, if I lived somewhere where avocados were that cheap.
From bottom to top:
1. Toast Slice #1: no mayo*
2. Bacon: 2 half slices vertical; 2 half slices horizontal; 2 half slices on the diagonal. If you’re feeling jiggy and don’t care about your lipid profile, double this step.
3. Tomato: I’m not a big fan of raw tomato, so I slice it thin and put it in the middle to keep it safely away from my tongue and roof of mouth.
4. Lettuce: Iceberg, 2 thick leaves placed in opposite direction (left green to right white; left white to right green)
5. Toast Slice #2: slather this slice a half inch deep with Hellman’s or Duke’s mayo (the mouthfeel and taste of mayo is wonderful, plus it plasters the lettuce in place).
- No mayo on the toast adjacent to the bacon: you want the warm toast to keep the bacon nice and warm—mayo would cool it. Plus, who wants soggy mayo-bacon?!?
Toast
Mayo
Bacon
Tomato
Mayo
Toast
I don’t like L on BLT’S.
Not nearly enough bacon on any of these!
Heresy. The Devil’s Rancid Issue!
I would put it as, from top to bottom for a traditional BLT:
Toast
(Lettuce)*
Mayo
Bacon
Tomato
Lettuce
Toast
That * is if it is needed to help keep the toast non-soggy.
There are many variations but that’s the basics.
I like it plain and simple:
White toast
Lettuce
Tomato
Bacon
Mayo
White toast
You’re right: it’s technically a bacon, egg, and cheese with tomatoes on it. I’ll let myself out.
I never liked mayo. Miracle Whip or a mild brown mustard for me. Also count my vote for toasted sourdough.
Bread, spread, lettuce, tomato, bacon, spread, bread. (And mild cheddar if I’m in the mood; that goes on top of the tomatoes, so that the bacon gives it some melty goodness.)
You don’t use hot bacon? :eek:
With a great deal of enjoyment.
- The BLT at the Peanut is the greatest BLT ever assembled. All BLTs should aspires to be the Peanut BLT (with an egg).
- People who haven’t put a fried or poached egg on their BLT (who LIKE fried/poached eggs) are missing out.
- I don’t understand how you think that the Peanut BLT ranks even in the Top 10 of things to eat in Kansas City.
Miracle Whip has its place, which is with salty, fatty meats. You can’t make a good SPAM[sup]®[/sup] salad sandwich with mayonnaise. You must use Miracle Whip! Why? Because SPAM[sup]®[/sup] is very fatty and very salty. Miracle Whip is sweet, so it balances the meat.
Bacon is fatty and salty. I can see where someone would like a BLT with Miracle Whip, for the same reason you need to use it with SPAM[sup]®[/sup] salad. But a BLT also has lettuce and tomato. I think those balance the bacon, and Miracle Whip would over-balance the sandwich.