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.
BLT"S EXTRAORDINAIRE
We had a couple of home grown tomatoes, and what is better than BLT's on a hot summer night? I didn't want same old sandwich, so I came up with this one. We love roasted garlic. You can use more or less or not at all, to your taste.
Provided by Elizabeita
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast buns in oven till crispy.
- Spread roasted garlic over both insides of buns, then spread on the mayonnaise.
- Put on spinach leaves and lettuce leaves, four each per bun.
- Next add the tomato slices, salt and pepper to taste.
- Sprinkle the feta cheese over tomatoes, top with the bacon.
- Close up the sandwich, press it down a little to keep everything in, cut in half, and enjoy.
Nutrition Facts : Calories 211.2, Fat 15, SaturatedFat 5.1, Cholesterol 35.5, Sodium 682.1, Carbohydrate 9.7, Fiber 2.3, Sugar 4.1, Protein 10.4
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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- You can either bake your bacon (add 4 to 6 extra minutes to the cooking time for thick cut), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
- Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
- Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT. Read on for some more ideas.
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- Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 18 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool.
- Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown.
- Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of sauce over each toast. Add lettuce then tomato, bacon, avocado. Sprinkle salt and pepper over the avocado.
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