Here's how to make a BLT that delivers a balance of great flavors and textures. The salty crunch of cooked bacon meets the juicy sweetness of ripe tomatoes, while crisp lettuce adds a refreshing crunch. Each bite is a delicious balance of savory, salty, and fresh, accented by creamy mayonnaise and toasted bread. It's a timeless classic for good reason, but let’s face it, many times when you order it out, the results are just ho-hum.
Here's what you need to know to make a BLT so it's a delicious combination of flavors and textures--and ultra satisfying.
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Here's what you need to know to make a BLT so it's a delicious combination of flavors and textures.
Ingredients
Use Thick-Cut Bacon and Slow-Cook: Thick-cut bacon adds a satisfying crunch and a meatier texture to your sandwich. Slow-cooking the bacon renders its fat, while helping it to cook evenly and crisply for maximum flavor and texture.
Buy Good Tomatoes and Season: Buy the best tomatoes you can find that are about 2 inches in diameter. If your tomatoes happen to be larger, use only two or three slices per sandwich. Seasoning the tomatoes directly with salt and pepper enhances their flavor. Sprinkle the tomato slices with a pinch of salt and pepper before assembling the sandwich. This helps to enhance their natural flavors. If you don't own one, a good tomato slicing knife will make slicing tomatoes a breeze.
Use Crunchy Lettuce: Iceberg lettuce has the best sweetness, and crunch for this sandwich. Shred the lettuce, and it performs another vital role: It provides structural support to the sandwich, preventing slippery slabs of tomato from sliding around, while also offering a buffer zone in which juices can collect instead of sogging out the toast. Other options are romaine, green leaf, or Bibb lettuce.
Use the Right Bread and Toast: You don't need fancy bread for a good BLT, just good-quality pre-sliced supermarket sandwich bread is perfect for a BLT. Toasting the bread adds an extra layer of flavor and prevents it from becoming soggy too quickly once you add the juicy tomatoes and mayonnaise.
Mayo: If you're going to use store-bought, then go with whatever brand inspires you most, whether you like the creaminess of Duke's, the classic flavor of Hellmann's, or even the tangy zip of Miracle Whip. The only really important part is to slather it on both slices of the toast, and be generous with it.
Layer Properly: Layering is key to a well-balanced sandwich. Start with a generous spread of mayonnaise on both slices of bread, then add the lettuce followed by the tomato slices and bacon.
5 Ways to Switch it Up
I'm a purist and like my BLTs in the classic tradition, but if you are adventurous and want to experiment with some additions, here are some tasty suggestions.
Add Avocado: For an extra creamy and flavorful twist, consider adding slices of ripe avocado to your BLT. It adds a creamy texture that complements the other ingredients well.
Experiment with Spreads: While mayonnaise is the classic spread for a BLT, you can experiment with different spreads like aioli, pesto, or even a spicy sriracha mayo for added flavor.
Add Some Heat: If you like a bit of heat, consider adding sliced jalapeños or a dash of hot sauce to your BLT. It adds a kick that pairs well with the savory bacon and cool, crisp lettuce.
Customize with Cheese: While not traditional, adding a slice of cheese such as cheddar, Swiss, or pepper jack can take your BLT to the next level. Choose a cheese that melts well and complements the other flavors.
Press or Grill the Sandwich: For an extra crispy exterior and melted cheese (if using), consider pressing or grilling the assembled sandwich. This step helps to meld the flavors together and adds a satisfying crunch. My favorite panini press.
A Great BLT Sandwich
Ingredients
- 8 slices bacon, preferably thick-cut and naturally cured
- 2 medium vine-ripened tomatoes
- Kosher salt and fresh ground black pepper
- ¼ cup mayonnaise
- 4 slices sandwich bread
- 1 ½ cups shredded iceberg lettuce
Instructions
- Preheat the oven to 400°F. Arrange the bacon slices in single layer on a foil–lined rimmed baking sheet. Bake until bacon is deeply browned and crispy, 20 to 25 minutes, rotating sheet halfway through baking. Transfer bacon to paper towel–lined plate to drain; discard bacon fat and foil. Adjust the oven temperature to broil.
- Meanwhile, core tomatoes and cut into 8 (¼-inch-thick) slices. Place the slices on a sheet of foil and sprinkle lightly with salt and pepper.
- Arrange bread slices on the same baking sheet. Broil until lightly browned on 1 side only, 1 to 2 minutes.
- Transfer bread, toasted side down, to cutting board. Spread mayonnaise evenly on untoasted sides of bread. Break bacon slices in half. Shingle 4 bacon halves on each of 4 bread slices, followed by shredded lettuce, 4 tomato slices, 2 more lettuce leaves, and 4 more bacon slice halves. Top each sandwich with remaining bread slices, mayonnaise side down. Cut sandwiches in half, corner to corner, and serve.
Nutrition
More tips and recipes to try
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