Of course! The Classic BLT Sandwich is a masterpiece of simplicity. When made with care and quality ingredients, it’s quite possibly the perfect sandwich.
Here’s a guide to building a truly transcendent BLT, along with the secrets to making it legendary.
The Classic BLT Sandwich
The magic lies in the contrast of textures and flavors: the crisp, salty bacon; the cool, juicy crunch of lettuce; the sweet, acidic burst of tomato; and the creamy, rich mayonnaise, all embraced by soft, toasted bread.
Yield: 1 magnificent sandwich
Prep Time: 10 minutes
Cook Time: 10-15 minutes (for the bacon)
The Ingredients (Quality is Key!)
· Bread: 2 slices of high-quality white bread (Texas Toast, sourdough, or a sturdy artisan white are ideal)
· Bacon: 4-5 slices of thick-cut bacon
· Lettuce: 2-3 large leaves of Iceberg or Romaine lettuce
· Tomato: 2-3 thick slices of a ripe, in-season tomato (Beefsteak or Heirloom are perfect)
· Mayonnaise: High-quality, real mayonnaise (like Hellmann’s/Best Foods or Duke’s)
· Seasoning: Salt and freshly ground black pepper
The Instructions: A Ritual, Not a Recipe
Step 1: Prepare the Components with Care
- The Bacon:
· Cook the bacon in a single layer in a skillet over medium heat, or on a baking sheet in a 400°F (200°C) oven for 15-20 minutes until uniformly crispy.
· The Secret: Bake it on a wire rack set over a baking sheet for the crispiest, most perfect bacon of your life. Transfer to a paper towel to drain. - The Tomato:
· Slice the tomato into ½-inch thick rounds.
· The Secret: Place the slices on a paper towel and sprinkle them lightly with salt. This draws out excess water, preventing a soggy sandwich. Let them sit for 5-10 minutes. - The Lettuce:
· Wash and thoroughly dry the lettuce leaves. Any water will make the bread soggy. - The Bread:
· Toast the bread to a light golden brown. This provides a crucial structural barrier against the tomato juice and mayo and adds a wonderful texture.
Step 2: Assemble the Masterpiece
- The Mayo Wall: Spread a generous layer of mayonnaise on both slices of the warm, toasted bread. This creates a flavorful, waterproof coating.
- The Foundation Layer (Lettuce): Place the dry, crisp lettuce leaves on one slice of mayo’d bread. This creates a bed that lifts the tomato and bacon.
- The Star of the Show (Tomato): Place the salted, blotted tomato slices on the lettuce. Season generously with freshly ground black pepper.
- The Crown (Bacon): Lay the crispy bacon strips on top of the tomato.
- The Finale: Top with the second slice of mayo’d bread, press down gently, and slice diagonally (because it just tastes better that way).
Why This BLT is Perfect: Pro Tips
· The Bacon Rule: Use 1.5 times more bacon than you think you need. It shrinks, and it’s the star.
· Tomato Timing: Only make BLTs when tomatoes are in season and locally grown. A winter, grocery-store tomato will let the whole sandwich down.
· Mayonnaise is Non-Negotiable: Butter or other spreads do not belong on a classic BLT. The creamy, tangy flavor of mayo is essential.
· The Order Matters: Layering is crucial. Bacon on top of the tomato helps secure everything and keeps the bacon crispy.
· The Squish: Press down lightly after assembling. This melds the flavors and makes it easier to eat.
Elevate Your BLT (Optional Upgrades)
· The BALT: Add a few thin slices of ripe avocado.
· The “Almost a Club”: Add a layer of sliced roasted turkey breast.
· Herb Mayo: Mix a little chopped basil or chives into the mayonnaise before spreading.
· Cheesy BLT: A thin slice of sharp cheddar or provolone can be added, though it’s not traditional.
Enjoy the simple, glorious perfection of a well-made Classic BLT. It’s a sandwich that deserves your respect and appetite