The other day, my sister and I were quizzing each other on our knowledge of internet shorthand after she told me she had just found out what TTYL meant. After poking fun at each other's lack of lingo-savviness, I realized that our vocabulary was slowly being taken over by a slew of convenient acronyms– well convenient for the typer. Not so convenient for the de-coder that has to guess what IYKWIM stands for. I mean, WTF right? I suppose this is what constant tweeting, g-chatting, and texting will do to one's vernacular.
And while the world of food has not quite developed its own shorthand (although some people seem to have pretty strong feelings about the use of EVOO), the BLT (Bacon, Lettuce and Tomato) sandwich has been around since the turn of the century. One of the most popular sandwiches in the US and the UK, the BLT is one of those classic sandwiches that showcases the beauty of simplicity. It's often my default sandwich that I end up ordering when nothing on the $4 value menu looks “safe.” Despite its popularity in restaurants, BLTs are rarely made by the home cook and I don't know why. There are only 5 ingredients and made with good ingredients the BLT is a revelation, unparalleled by anything you'd eat at a restaurant. So, DIY this BLT and scream OMG this RMW (Rocks My World)!
Makes 2 sandwiches
*Use top notch ingredients here. It's the best bang for your buck in this kind of application.
- 6 slices of good thick cut bacon
- 1 large heirloom tomato, sliced into ½ inch thick slices
- Boston (or Bibb) lettuce, rinsed and dried
- good quality white bread
- mayonnaise (use your favorite brand or make your own if you're up for the task. I love Japanese mayonnaise– like Kewpie brand– so that's what I used this time)
- Sea salt or kosher salt
I like flat crispy bacon so to achieve these results there are a couple ways I like to make mine:
- Oven method (overall less messy and smelly): Pre-heat the oven to 375 degrees put a wire cooling rack over a baking sheet. Make sure your baking sheet has a lip so grease doesn't drip off the sides. Place the bacon evenly spaced and bake for about 15-20 minutes or until it gets nice and browned
- Stove top method (if you're going for that bacon air-freshener scent): I use a cast iron griddle skillet because I find the grooves help keep the bacon nice and flat. If you don't have one try using a cast iron skillet. If you don't have that– any skillet will do. Lay the bacon (make sure they don't overlap) in the pan and then turn the heat up to medium heat. Don't pre-heat your pan! As the fat slowly renders you can turn up your heat a little higher to medium high heat. Cook for about 10 minutes and then flip over and cook on the other side for about 5-7 minutes until it gets crispy.
*Remember bacon crisps up as it cools so it will never be super crispy right when it comes off the heat. If it is crispy while in the pan, you probably overcooked it.
Drain the bacon onto a paper towel. Slice your white bread. I like my BLT with non-toasted bread but if you prefer it toasted, you can do so. The BLT gods won't object, but Valerie might.
Slather both sides with mayonnaise and lay down a couple pieces of lettuce
3 slices of bacon
A thick slice of juicy tomato. Sprinkle a small pinch of good salt over the tomato.
Top it off with the other slice and enjoy!