Bacon, Lettuce and Tomato Sandwich Recipe
Prepare America's Favorite Diner Lunch Specialty--the BLT--at Home
Jul 6, 2009
They may be abundant today, but only five hundred years ago, tomatoes were a fruit that was found only in the Andes Mountains. Spanish explorers took tomatoes back for European approval, but tomatoes were not easily accepted by the population; regarded as suspicious fruits, tomatoes were thought to promote deviant behavior or to be plain poisonous to eat. A few centuries after their European debut, cooks in the city of Naples took another look at the fruit and began using the tomato in sauces for spaghetti. Their efforts would be passed down through the centuries until today, when we can hardly imagine spaghetti without tomato sauce.
A ripe, delicious tomato plucked straight from the vine has a unique taste--great when served as a grilled appetizer, cooked into a sauce, sliced for sandwiches or mixed into a simple salad.
It's been said that the classics only get better with age, and that's no short statement about the Bacon, Lettuce and Tomato Sandwich, better known as the BLT. Make this sandwich with the freshest ingredients for the best flavor and taste combination. Crispy Comstock bacon combines with ripe Jersey tomatoes, fresh lettuce and mayonnaise melded together under two slices of crunchy bread.
While you can enjoy a B.L.T. any time of the year, this sandwich is best served when tomatoes at their peak, either in late summer or early fall. For some added variety, consider updating the B.L.T. with some unusual flavors and ingredients. Why not try a B.L.A.T. (a bacon, lettuce, avocado and tomato sandwich), or a B.L.O.A.T. (a bacon, lettuce, onion, avocado and tomato sandwich), or prehaps just a plain B.B.T. (a basil, bacon and tomato sandwich)? While the flavor combinations are limited only by your imagination, one thing is certain--you can have a lot of fun with the B.L.T. sandwich.
RECIPE
Bacon, Lettuce and Tomato Sandwich
Makes 1 Sandwich
Ingredients:
- 1 tablespoon mayonnaise
- 2 slices toasted bread, approximately 1/2-inch thick
- 1 large ripe tomato, such as Jersey
- Coarse salt and freshly ground black pepper, for seasoning
- 4 slices bacon, cooked
- 3 lettuce leaves
Directions:
- Spread 1 1/2 teaspoons mayonnaise on each slice of bread.
- Slice tomatoes at least 1/4-inch thick and layer the slices of tomatoes on one of the pieces of bread. Season to taste with salt and pepper.
- Place the slices of bacon and lettuce leaves on top of the tomatoes.
- Top with the remaining slice of bread, and cut the sandwich in half. Serve.
SOURCES
Manor House Pullman bread
Eli's Bread
403 East 91st Street
New York, NY 10128
212-772-3417
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