Inspired by a recent post by Ed from Tomato on the simple rules of sandwich making, I decided to revisit my own personal favourite, the BLT, writing a loving ode to this great sandwich. The BLT is a great sandwich because its the all-rounder of sandwiches, incorporating all the basic food groups: the carbs (bread, duh); the protein (B is for bacon); the vegetables (the L & T, lettuce and tomato), and let's not forget the supporting cast of sodium (from your bacon), fat (bacon & mayo) and bite (cracked pepper). Assembly of this tasty creation, as with all good sandwiches is a ridiculously quick operation and can be readily whipped up with stuff found in fridges everywhere.
1. Bread: can be any kind you like, I used ciabatta rolls that were otherwise going stale in the cupboard, which I quickly toasted in the oven.
2. Lettuce and tomato: simple enough, place on the toasted bread, with the only stipulation being that the lettuce is placed before the tomato to minimise soggification.
3. Bacon: placed on top of the L & T. A personal preference of mine is to nuke it in the microwave for a minute or two to get it crispy. The smells that waft out will fire up the salivary glands.
4. Real Mayo: Serves two purposes: (a) to protect the other piece of bread from soggification; and (b) to complement the smoky flavour of bacon. One more stipulation I have regarding the BLT is that the real stuff is used (make your own if need be, I used Hellman's) and not that sweetened goop paraded as mayo in supermarkets. Season with some cracked pepper and away you go!
Variants of the BLT include:
BLAT (or BALT): plus avocado, which sounds bloody great and I wish I thought of it when I made my BLT.
BLET (or BELT): plus egg (not for me, but sounds like a good breakfasty choice)
BLEAT? Perhaps not, overfilling might be an infringement of on one of those sandwich making rules.