It doesn’t get much better than a garden fresh BLT on a hot summer day. I mean, you put bacon and mayo with veggies and you really can’t go wrong, am I right?
What REALLY makes a BLT is … of course … the tomato. A fresh tomato straight from the farmers’ market, your garden, your grandma’s garden, or wherever you may find it from will always be the key ingredient to a killer BLT. The rest of it is just the icing on the cake. Like … bacon icing on the cake. Mmm.
So, here’s a fun fact. The best wings in the United States of America are served in Kansas City. (If you beg to differ and have a valid restaurant with valid reasoning behind this statement, please send that information to me right here. Mark and I are on a lifelong quest to find the best wings across the nation, and your input is GREATLY appreciated!) Now, you may be wondering how we got onto the topic of wings when we are clearly discussing the ultimate BLT sandwich recipe. Well, it just so happens that this restaurant [read: dive bar] also serves the best BLT in the United States of America … and I made it my goal to replicate this sandwich so my BLT dreams could live on when I am stuck at home.
Like I said, this is simple. A great tomato, a few other ingredients, and you’ve got it. This dive bar just so happens to add cheese, onion, and freshly cracked black pepper to the beloved summer sandwich to seriously bring it to an ultimate BLT level.
[my additional tips!]:
Actual Prep / cook time: 10 minutes
Clean-up difficulty: 2
Overall difficulty to make: 1
Overall satisfaction: 9.5
Price range? This dish is under $5 for two people.
What I would change next time? Not. One. Thing.
For your own version, I recommend:
- Don’t skip the salt and pepper on the tomato.
- If you don’t like cheese, omit it. If you have another cheese preference, try it out! I would love to hear everyone’s variations and suggestions!
- Email me your favorite place to eat wings.
© 2015 : a flavor journal : by sara alvord
ultimate BLT sandwich.
- 4 slices white bread toasted
- 3 tbsp. good mayonnaise
- 2 leaves of fresh romaine
- 8 slices thick cut bacon crispy
- 1/4 cup red onion finely chopped
- 1/4 cup sharp cheddar freshly grated
- 2 thick slices garden fresh tomato
- 1/2 tsp. freshly cracked black pepper
- 1/2 tsp. sea salt
- Cook all bacon slices over medium heat in a large sauté pan until very crispy (about 8 minutes). Remove from pan and place onto a plate that has two sheets of paper towel lined on top of it. Allow the grease to drain and the bacon to cool slightly.
- Toast all slices of bread, then spread an equal amount of mayonnaise onto the top side of each slice.
- Sprinkle the chopped red onion and freshly grated sharp cheddar cheese directly onto the mayonnaise spread. This allows the mayonnaise to bind with the looser ingredients and keep the in place.
- Cut each romaine leave into slices that fit onto the bread slices, and gently lay them over the mayonnaise, red onion and cheddar on the bottom half of each sandwich.
- On top of the romaine, place your thick slice of garden fresh tomato. Crack black pepper and sea salt directly onto both tomato slices.
- Tear the bacon into pieces that are about three inches long, and lay across the top each tomato, covering each tomato entirely with bacon slices. Gently transfer the top half of each sandwich, mayonnaise side down, onto the bacon, and squish down gently before cutting each sandwich diagonally to form a set of triangles.
- Eat. Up.