Ultimate BLT Delight
For the most flavorful BLT, opt for top-notch tomatoes and bacon. Forget the fancy bread and keep it simple with slow-cooked bacon for the best taste.
Ingredients
- 3 strips thick-cut naturally cured bacon
- 2 slices high-quality sandwich bread such as shokupan
- 2 tablespoons mayonnaise homemade or store-bought
- 1 1/2 cups finely shredded iceberg lettuce
- 4 slices ripe tomato
- 1 coarse sea salt such as fleur de sel or Maldon
- 1 freshly ground black pepper
Instructions
- Warm a skillet over medium-low heat. Add the bacon, pressing it flat with another pan to keep it even. Cook until golden, around five minutes. Flip and continue until browned on both sides. Place on paper towels to drain excess oil.
- In the same skillet, toast the bread slices using the remaining bacon fat until slightly golden on each side, bringing out a toasty aroma.
- Lay the toasted bread on your work surface. Spread mayonnaise generously on each slice while still warm. Evenly cover with shredded lettuce for a fresh crunch.
- Layer the tomato slices on one piece of bread. Season liberally with sea salt and pepper to highlight the tomato's flavor. Break the drained bacon in half and arrange in layers, ensuring structural integrity. Close the sandwich and slice diagonally to serve.
Notes
For the best BLT experience, prioritize ripe tomatoes and quality bacon. Skip overcomplicating with fancy bread; simplicity is key to perfection.