Wednesday, August 28, 2013

Tomato Rainbow and the Ultimate BLT

Hooray! I finally have some garden fresh tomatoes. I used the three pictured here to make a very festive BLT.

Speaking of BLTs - I don't want to brag, but I think I've discovered the ultimate BLT recipe (it's pretty simple, but it makes THE best sandwich in the history of the universe. seriously.) Since I'm such a kind and generous individual, I've decided to share my BLT recipe.

Ultimate BLT Recipe (tips and tricks from the ultimate BLT lover)

  • Toast - the cheapest white sandwich bread you can find (it's lighter and fluffier that way, because the bread is NOT the star of the sandwich), toasted to a nice light brown
  • Mayo - real, fully-leaded (i.e. fattening) mayonnaise, preferably Hellmann's (I swear they're not paying me to type this, but they make the best mayo.) You're going to need to spread this medium thick on both pieces of toast (come on, you're eating a sandwich with bacon, don't pretend you're worried about a little extra fat.)
  • Bacon - light and crispy (not crunchy), after much experimentation I have found the best way to cook bacon is to bake it in the oven (warning: don't try to fool yourself into thinking that baking bacon makes it healthier.) Lay it out on a cookie drying rack, put the rack on top of a cookie sheet to catch the fat and then bake it in the oven at 350 degrees for somewhere around 20 minutes. To get perfect bacon you have to remove it from the oven at exactly the right moment. It's an art form, bacon art, the best art in the world. 
  • Tomato - preferably warm and fresh from the garden, I slice mine thin with a hand held Japanese mandoline
  • Onion - a few extra thin slices, use that mandoline again
  • Basil - use a few fresh basil leaves instead of lettuce, it adds the perfect flavor enhancement

Layer these ingredients up, and you've got the Ultimate BLT. I know they're fantastic, because I've already eaten 12 of them this week.

"BLTs for breakfast, lunch and dinner."  (My summer motto.)

No comments:

Post a Comment