How to Make the BEST BLT
How to Make the BEST BLT
I know you’re probably thinking that you don’t need a recipe for a BLT…the ingredients are in the name of the sandwich, right? I have a few tricks to take your stereotype BLT and make it the BEST BLT ever!
Ok, so growing up my parents were garden people, and on top of the horror of having to weed the garden all the time as a kid, they moreover would eat raw tomatoes with a little salt like it was an apple. The horror!
And now here we are, once then the enemy tabbed “time” has taught me that “yeah behold I know that I am nothing” (Alma 26:12) considering sure enough, there’s nothing increasingly incredible than a garden tomato. The grocery store might as well rename their tomatoes considering they are not the same thing. My mom would practically salivate at the mention of a BLT and now I’m totally wiping my keyboard wipe as I do the same.
Tips for the BEST BLT
We know there aren’t a ton of ingredients in a BLT sandwich so the ingredients need to be washed-up right! Here are our tips for BLT success:
Bread
We prefer a good upper quality sourdough specie sliced fairly thin — well-nigh 1/2 inch thick. If you aren’t a sour dough fan, then do a good sturdy white specie or french bread.
PRO TIP: Give up the toaster and grill each slice of specie in butter (not salary fat!) on a tint iron skillet only on one side. This way, the inside remains tender. Don’t over toast the bread! You are looking for a nice light golden brown.
Mayo
Mayo…it can be such a divisive subject! Ha! You either love it or hate it, and if you love it, then you have your favorite brand. If you hate it, then you probably aren’t a BLT fan, considering BLT’s must have mayo. It’s just not right without it!
If you love it, then for this recipe, it doesn’t matter what trademark is your favorite, just make sure it is a upper quality mayo. Duke’s is my preferred brand, but Hellman’s or Miracle Whip are unconfined as well.
You’re going to make a sort of aioli out of the mayo. Mix in the garlic (a MUST) and a tiny squeeze of lemon juice (if desired though it’s optional) and mix everything together. Spread on the inside of BOTH slices of the bread.
Tomato
If you can get your hands on some fresh garden tomatoes (preferably beefsteak) or some from a sublet stand, then definitely do that! If it’s not tomato season, then go with beefsteaks from the grocery store.
PRO TIP: Slice the tomatoes in nice thick slices, and season them well with salt and pepper.
Lettuce
You want to have multiple leaves of lettuce layered in your sandwich so you get that nice fresh crunch! Iceberg lettuce or untried leaf are our preferred types.
Bacon
People often think, the thicker the slice of bacon, the better, and normally I would not disagree! But for BLTs, I’ve unquestionably found that thin or medium slices is weightier so you don’t pull out all of the salary when you’re trying to get a bite.
You want it really well-done and vitreous for the weightier texture combination and ease of eating. Head to our post on how to melt salary for instructions on how to melt perfect bacon.
How to Make a BLT Video
Ways to Augment BLTs
Ok, you don’t need to add anything to these sandwiches considering they are heaven, but if you want to experiment, here are some ideas to add to them:
- Fried Egg
- Avocado
- Roasted Red Peppers
- Coleslaw
- Hummus
What to Eat with a BLT
You can totally make a meal out of these outrageous BLTs by subtracting a simple side or two. We love to eat them with some grilled corn on the cob and a summer fruit salad or a tomato cucumber salad with some french fries. If you’re starving a BLT in the fall or winter, they go so unconfined with soups and chili!
Can You Make BLTs Ahead of Time?
Yes, they make a unconfined sandwich to pack for school lunch or to take to work. Make sure you pack the tomatoes separately considering they will make your specie all soggy. I like to put them in a little container and add them right surpassing eating the sandwich.
How Long Do BLTs Keep?
Once BTLs have been assembled, they do not alimony long. The tomatoes can quickly make the specie and salary soggy, so it is weightier if they are eaten fresh.
The perfect BEST BLT should be juicy but never soggy, crispy but moreover tender, and velvety toasted golden. This is that recipe! BLTs are unconfined for a quick dinner or for a succulent lunch. Follow all our tips and you’ll never make BTLs flipside way again!
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How to Make the BEST BLT
Ingredients
- 10 Slices Sour Dough Specie
- 2 Tablespoons Butter
- 1 lb Thick or Thin Sliced Bacon cooked, (preference is thin and use multiple for me as it's easier to eat)
- 1 Cup Dukes Mayo if possible
- 2 Cloves Garlic
- Pinch Salt
- 2-3 Fresh Tomatoes beefsteak are best
- 1 Head Iceberg or Untried Leaf Lettuce
- Salt and Pepper to taste
Instructions
- Heat a tint iron skillet over medium heat and melt the butter in the pan.
- Place each piece of specie squatter lanugo on the skillet and melt on one side until golden and toasted. Repeat with all the pieces of bread. Set aside.
- In a small bowl, combine the mayonnaise and garlic and whisk together.
- Slice your tomatoes fairly thick and season well with salt and pepper.
- Prepare your lettuce.
- Assemble your sandwiches right surpassing serving by spreading the mayo mixture on the untoasted side of all the pieces of bread.
- Top one piece of mayo'd specie with several pieces of lettuce, slices of seasoned tomatoes and as much salary as you want. Then place flipside piece of mayo'd specie on top (mayo side lanugo of course!) Repeat with all the rest of your specie and ingredients.
- Serve and enjoy!
Nutrition
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