Friday, August 6, 2010

The Perfect BLT

nothing says late summer like a big, ripe, juicy tomato. i love the ones that are as big as my hand - they are perfect for a BLT. the biggest tomatoes make for the best BLTs because all you need is one think slice.
this is the perfect BLT according to goodcleanfun. i understand that not everyone will agree with everything i say below. that's okay. it's okay that you are wrong. it's a free country. i do highly recommend you try my suggestions below. you may surprise yourself. after-all, it's better to eat a decent BLT than no BLT at all, right?

the secret to a great BLT is not the size of the tomato (although don't get me wrong, it is key). the secret is super crispy bacon, and no skimping on it either. you need at least 2 slices if not 3 of really crispy bacon. the key to really crispy bacon is to bake it in the oven. those of you who know this secret are nodding your heads, aren't you?
for those of you who are scratching your heads, you have to try this:

1. preheat oven to 375 degree F.

2. line a large baking sheet with aluminum foil.

3. line up your bacon as close together as possible without overlapping.

4. bake at 375 for 20-30 minutes.

5. keep and eye on the bacon! i always set the timer for 15 minutes, check them and then set the timer for 5 minute intervals.

i know that everyone has a different opinion about their bacon crispness. i'm sorry, but if you like it limp, you are wrong:) i like mine just shy of burned. after you pull the bacon out, let it drain on paper towels, and then hold it up between your fingers, the bacon better stick straight out on its own. if it is the least bit droopy, the bacon is not finished! put it back in the oven for 5 more minutes!

now it's time to assemble your sandwich . . .

start with lightly toasted bread. (go with you favorite bread here. mine is whole wheat but as long as the bacon is crisp, the bread is negotiable with me.)
spread a very thin layer of mayo on it. very thin. i use hellman's olive oil mayo. that's just how i roll. again, use your favorite as long is it's not the abomination that is miracle whip. the mayo is just a moisture agent not the star of the show people!
layer on some crispy romaine lettuce. yes romaine! iceberg is nothing more than water and imparts no flavor whatsoever.
now it's time to slice up that ridiculously large, firm, ripe, deep red tomato. (it needs to be purchased at a farm stand or farmer's market people. i have yet to taste a decent store bought tomato. if you have only eaten tomatoes from the grocery store you have never had a tomato. seriously. (ok, side note. my friend from college swore she hated tomatoes. i brought her home and made her a tomato sandwich picked from my grandfather's garden. just a tomato sandwich. we are talking bread and tomatoes. that's it. she ate every last bite. stop reading, look-up the location of the nearest farmer's market, get in your car and drive, or walk, there and buy a tomato. you'll thank me).
finally, layer on that wonderful, heavenly, super crispy bacon.
wait! that's not enough bacon. layer three more half pieces the other way.
see, i told you you need 3 pieces of bacon:) cut it in half, take a bite, and thank god you are not a vegetarian*. marvel that this is damn near the most wonderful thing that has ever passed your lips then make another sandwich. i won't tell anyone. promise.

*(i apologize to those who are vegetarians or vegans out there. i meant no offense. i am also sorry you will never experience this perfection of a sandwich.)

1 comment:

  1. ah... that amazing tomato sandwich! I've never enjoyed a tomato as much since then!


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