The BLT sandwich, a summertime classic, is deceptively simple. While its name highlights only three ingredients—bacon, lettuce, and tomato—a truly perfect BLT involves five key components: bacon, lettuce, tomato, bread, and mayonnaise. My approach to crafting the perfect BLT involves treating it like a burger, with the tomato taking center stage.
The star of any BLT is undoubtedly the tomato. A good BLT is essentially a tomato sandwich, capturing the sweet, slightly acidic juices of a ripe tomato between slices of bread. Think of it as a burger, but instead of a beef patty, a thick slice of juicy tomato takes the lead, complemented by crispy bacon.
I prefer a single layer of tomato slices, each at least a quarter-inch thick. This ensures a satisfyingly juicy bite that only a perfectly ripe summer tomato can deliver. A single layer also prevents the dreaded tomato slide, keeping the sandwich intact.
Heirloom tomatoes, often found at local farmers’ markets, are my top choice for their exceptional flavor and texture. While they may not yield perfectly uniform slices, you can easily custom-cut them to fit your bread. Remember to salt and pepper your tomato slices about 10 minutes before assembling the sandwich. This draws out excess moisture and intensifies the tomato’s natural flavors.
The role of bacon in a BLT is twofold: to provide a crisp texture and a smoky, salty flavor. Crispy bacon is essential; it should shatter with each bite, not pull out of the sandwich in a single string. While you can cook bacon on the stovetop, I prefer baking it in the oven at 400 degrees Fahrenheit for about 25 minutes. This allows the fat to render slowly, resulting in perfectly crisp bacon. While bacon is a crucial element, I avoid using bacon fat to toast the bread or make bacon mayonnaise, as it can overpower the delicate flavor of the tomato.
Lettuce plays a supporting role in the BLT. While other greens like microgreens, arugula, or spinach have their place, a classic BLT calls for a mild-tasting lettuce such as butter lettuce, romaine, or iceberg. Its purpose is to provide a refreshing crunch. I prefer thinly sliced lettuce, lightly dressed with a mixture of mayonnaise and a touch of acid, like pickled onion liquid. This adds a bit of lubrication and distributes flavor throughout the lettuce. Be sure to dress the lettuce just before serving to prevent wilting.
Mayonnaise and bread are the unsung heroes of the BLT. While homemade mayonnaise is delicious, I often opt for store-bought for convenience. The key is to use enough: on the lettuce, as mentioned earlier, and to toast one side of the bread. This creates a barrier against the tomato juices and adds a subtle richness. I find mayonnaise milder than butter or bacon fat for this purpose.
The foundation of any great sandwich is good bread, and the BLT is no exception. A soft yet sturdy bread is ideal. I prefer homemade sandwich bread, sometimes incorporating whole wheat flour for a denser crumb and added structural integrity. This helps the bread hold up to the juicy tomatoes. Avoid sourdough, which can be too tangy and crusty, and steer clear of thin, pre-sliced white bread that tends to fall apart. If using store-bought bread, opt for thicker slices like potato bread or Italian white bread.
To assemble the perfect BLT, heavily toast the inner slices of the bread and lightly toast the outer slices for a balance of textures. Spread a thin layer of mayonnaise on one slice of toasted bread and place the dressed lettuce on the other. Arrange the custom-cut tomato slices in a single, thick layer, covering the bread from edge to edge. Top with a layer of crispy bacon and the remaining slice of bread. Slice in half and enjoy.
