The BLT is a classic sandwich that graces the plates of from cafes to diners, pubs to home. But, is there room between that toasty bread for interpretation?
No. The answer is unequivocally, no. The BLT is not a democratic food. I mean, come on, the recipe is in its name! M, it’s a perfect sandwich of bacon, lettuce and tomato. Anything else however delicious, however mouthwatering, is just simply not a BLT. Even Google’s got my back here. The first search result for “BLT Variation” is the chicken club sandwich. Not a BLT.
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So, that BLT with tomato jam from that darling Parisian bistro? Not a BLT. Showering your BLT in microgreens because Pinterest said you can’t even? No. Substituting kale because ZOMG POWER GREENS? Nope, not a BLT. Adding ingredients to make a BLAT, BLERT, or BLART? Don’t you dare.
FACT: I once reneged on these golden rules and ordered a BLT with salmon and avocado at a cafe and was required to clarify that I would like the “BLAST”. I’ve hated myself ever since. True story.
Xem thêm : Globus Sensation
The key to a seriously good, classic BLT Sandwich is to keep simple. Keep it a B-L-T. Take the best quality tomatoes you can find, season them with salt and pepper, and stack them up between toasted bread with bacon and lettuce, and mayo. Doesn’t get more simple than that.
Let’s break it down.
How to make a Classic BLT
The BLT is a tomato-forward sandwich that is best made in the Summer when tomatoes are at their peak. I look for the best quality ones I can find and usually reach for the heirloom tomatoes from my local Farmer’s Market. More traditional beefsteak tomatoes work well, too. Just make sure they are ripe. Also, don’t forget to salt those tomatoes. Salt accentuates the flavor of food and adds that little extra “pop.”
Now, the bacon. I love thick-cut bacon fried slowly, so the fat renders leaving crispy, porky goodness. When you bite into a BLT, you want to hear that bacon crunch. Also, do yourself a favor and reserve the bacon grease and use it to fry the bread. This is a game-changer. For bread, I reach for a good-quality sourdough and avoid dense, chewy options like focaccia (albeit delicious). Also, I prefer thinner rather than thicker slices. The bread is there to act as a toasty means of conveyance from plate to mouth, not the star of the show.
Xem thêm : Ryan Dominguez, MD
Iceberg lettuce for crunch. It’s non-negotiable. Move on.
For mayo, I prefer homemade or a Japanese-style mayo like Kewpie. Most store-bought varieties are great, and if you like it, I say use it. But Kewpie is a little smoother and tangier than traditional mayo and is my go-to.
The only thing left is to stack up the BLT, cut into triangles, and enjoy.
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