BLT (Bacon lettuce tomato sandwich)2013-10-14
- Servings : 1
- Prep Time : 0m
- Cook Time : 0m
- Ready In : 0m
Why am I writing a recipe for this you asked? You’d think that anyone can make a passable BLT. Nada! The simplest things can also be the most complicated. Take this sandwich for example. The ingredient list is short – bacon, lettuce, tomato between 2 slices of toast. How hard can it be? You’d be surprised!
First of all, I hate my toast drenched in butter. Less is definitely more here. In fact, why not skip the butter? There’s enough fat from the bacon to clog up the arteries.
Now for the B L T. The bacon has to be crispy enough that the fat is rendered out and it has to be enough to make at least one double layer or around 1cm in thickness. I usually use the whole packet of bacon for one sandwich. The tomato should be thickly sliced with a dash of salt and pepper on it, and the lettuce cold and crispy. Then there’s the mayo. I don’t like Hellman’s and prefer Kraft’s because the first is way too sour for my taste. So once you have these ingredients prepared to perfection, then you have the perfect BLT!
- 1 packet of bacon, 180g
- 1 tomato, thickly sliced
- 2 slices of toasts, lightly buttered
Bacon can easily cooked in the oven. Line a tray with foil and place the slices of bacon side by side, no overlapping.
Bake in a preheated oven at 200 degrees for about 15 minutes or until desired crispiness. Drain the bacon on paper towel.
Slice the tomato in thick slices, ca 1cm in thickness.
Lightly butter 2 pieces of toast. Spread some mayo on top of one of the toasts.
Now for the layering. Place the bacon on top of the mayo-covered toast.
Cover with some tomato slices. Be sure to pepper and salt the tomato.
Top with crisp lettuce and cut the sandwich diagonally in half. Enjoy!