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How to Make an Amazing BLT Sandwich!
I'm about to share with you my foolproof method for creating the most incredible BLT sandwich you've ever tasted! Sometimes, the simplest recipes can be the trickiest to master. No one wants a soggy, tasteless sandwich, right? That's why I'm here to guide you through all the tips and tricks you need to achieve a perfectly toasted, crispy-yet-tender, and dripping-with-juicy-goodness Bacon Lettuce and Tomato Sandwich.
I think most recipes have the ingredient ratio all messed up. I am from the school that you need to double or triple the amount of bacon on this sandwich. If you look at a hamburger there is much more meat than the toppings and a BLT shouldn't be any different. A slightly elevated but simple version of a bacon lettuce and tomato sandwich. It is on sourdough bread with garlic aioli instead of straight mayonnaise. Instead of chips try fries, they go best with this and you can use the extra sauce for dipping. I frequently replace the lettuce with baby spinach leaves because I have those in my fridge.
You'll never be accused of eating healthy when making this but it does have a teeny-tiny salad on top!
Now, let's dig in.
This sandwich may appear simple, but let me tell you, there's an art to it. When you're working with only a handful of ingredients, each one has to shine. Let's break it down!
The Bread
The success of a good sandwich starts with the bread it's made with. For the ultimate BLT experience, I highly recommend using a hearty sourdough bread. Some people may argue that it's too crusty and that you need a robust French bread or Italian loaf to handle the juicy tomatoes. But I beg to differ. Those crusts can be too chewy, ruining that first bite before you even know it. What we want is a crispy crust that allows for a good bite.
Now, here's a crucial tip: do NOT over-toast your bread! We don't want it to turn dark brown. Just a gentle, golden touch of toast is all you need. This will prevent your bread from disintegrating into a soggy mess as you eat, while also providing the perfect amount of crunch. We don't want our bread to crumble into a thousand pieces and hurt the roof of our mouths. Trust me, that's not a pleasant experience. (Does this happen to anyone else?)
Aioli
This BLT is absolutely sublime made with Garlic Aioli. Just a little note for all the haters of mayo-turned-aioli: aioli is just mayo dressed up with the tantalizing flavors of garlic and lemon.
Lettuce
The choice of lettuce really depends on how much crunch you desire. Personally, I prefer green leaf lettuce. It's sufficiently green to give the illusion of healthiness, yet not overwhelmingly crunchy to the point where you can't hear a thing when you take a bite. If green leaf lettuce isn't available, romaine is a suitable second choice. And in desperate times, regular old iceberg will suffice just fine!
Tomato
Arguably the most crucial component of a BLT, the tomato can make or break the sandwich. We've all encountered those disappointing pinkish tomatoes, haven't we? (Hint: Taco Bell tends to have them on the regular.)
Tomatoes infuse the sandwich with flavor. If you find yourself without access to top-notch tomatoes, my advice is to wait for summer or grow your own if possible. Homegrown tomatoes are simply out of this world!
Personally, I find vine-ripe tomatoes, beefsteak, or heirlooms to be the tastiest options. But truthfully, any type of tomato will suffice as long as it's perfectly ripe. It should boast a vibrant red color and be marvelously juicy.
Here's a tip for ensuring your BLT reaches peak tomato perfection: slice the tomato to a thickness of about 3/8 inch (not quite half an inch, but a bit more than a quarter inch) and let the slices rest on some paper towels for a few minutes. This will allow them to absorb excess juice and make them easier to handle in your sandwich.
Now, on to the bacon
The golden rule here is that you need an abundance of it. Don't hold back! I cure and smoke my own and cut it thick!
Lastly, slather the other toasted slice of bread with a generous amount of mayo or your preferred sauce, then crown your sandwich.
And the final rule: gently press down and slice the sandwich in half. Now, I won't engage in an argument about whether to cut it into triangles or rectangles. I believe I've been bossy enough today. You do you. Just remember that if you choose not to slice it, you might have to unhinge your jaw, snake-like, in order to devour this delectable creation.
Recipe
Ingredients
Directions
Preheat oven to 400 degrees F. In a mixing bowl add the mayonnaise and crushed clove of garlic mix well then set aside. Slice the tomatoes and set aside. Rinse and pat the lettuce dry and set that aside .
On a rimmed baking sheet place a piece of parchment paper to cover bottom. Lay out the bacon on the sheet in a single layer. Once oven is preheated put the tray of bacon in for 15-18 minutes turning 1 or 2 times until bacon is cooked to whatever crispiness you prefer. When bacon has finished cooking , place on a plate covered with a few paper towels to absorb the grease.
When bacon has been remove from the oven, toast the bread. Once the bread is toasted, spread on the mayonnaise garlic mixture, you will have some left, store remainder in the refrigerator in a sealed container, its good for a week. On one slice of bread stack the lettuce, tomatoes and bacon. Place the other slice of bread on top then flip the entire sandwich over so the bacon is on the bottom of the stack. Using a sharp knife, cut sandwich in half and serve with chips or fries and a pickle spear.
Ingredients
Directions
Preheat oven to 400 degrees F. In a mixing bowl add the mayonnaise and crushed clove of garlic mix well then set aside. Slice the tomatoes and set aside. Rinse and pat the lettuce dry and set that aside .
On a rimmed baking sheet place a piece of parchment paper to cover bottom. Lay out the bacon on the sheet in a single layer. Once oven is preheated put the tray of bacon in for 15-18 minutes turning 1 or 2 times until bacon is cooked to whatever crispiness you prefer. When bacon has finished cooking , place on a plate covered with a few paper towels to absorb the grease.
When bacon has been remove from the oven, toast the bread. Once the bread is toasted, spread on the mayonnaise garlic mixture, you will have some left, store remainder in the refrigerator in a sealed container, its good for a week. On one slice of bread stack the lettuce, tomatoes and bacon. Place the other slice of bread on top then flip the entire sandwich over so the bacon is on the bottom of the stack. Using a sharp knife, cut sandwich in half and serve with chips or fries and a pickle spear.