BLT
The combination of bacon, lettuce, and tomato
has been a popular sandwich filling for donkey’s years, but the combination
really took off after World War II, when ingredients like tomatoes became
available in stores year-round. It’s debatable as to whether or not this is
actually a good thing—tasteless, anemic tomato anyone?
Today, the BLT sandwich is as ubiquitous as tuna mayo
or ham and cheese, and is available in restaurants, bars, cafés, and even
(shudder) supermarkets and service stations. The best BLTs are, of course, made
at home; preferably with a raging hangover.
Makes 2
INGREDIENTS
6 slices (rashers) thick-cut smoked
bacon
2 slices thick-cut white bloomer bread
Mayonnaise
Lettuce—Boston lettuce or butter lettuce
(Little Gem) is a good choice, as it has a lovely crunch, but any lettuce will
do
1 ripe tomato, sliced
Black pepper, to taste
Assemble the sandwiches by spreading 2 slices of bread liberally with
mayo, then add a layer of lettuce, followed by 3 pieces of cooked bacon per
sandwich, and finally the tomato slices.
Season with pepper, add the final slices of
bread, and serve while the bacon is still warm.
5 WAYS TO PIMP YOUR BLT:
5 WAYS TO PIMP YOUR BLT:
•
Make it a BLAT by adding sliced avocado.
•
Add some thinly sliced scallions (spring onions).
•
Spice it up with a few drops of hot chili sauce.
•
Fried green tomatoes are a popular BLT addition stateside.
Dredge green tomato slices in flour, then dip in beaten egg and finally in
polenta. Fry on both sides until golden and add to your BLT.
If
your hangover is particularly bad, add a fried egg.
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