In a Hurry, Comfort Food
Certain sandwiches may be simple, but they stand out if every component is of the best quality. This BLT should be made with lightly toasted white or egg bread that is impeccably fresh. The tomato must be vine-ripened at the height of the season, sweet and bursting with juices. And, most important, the bacon must be lean, smoky, and
succulent. After these ingredients have been procured, slather on some homemade mayonnaise and add some tender Boston or Bibb lettuce or crisp iceberg. Oh, and don’t forget the napkins.
Serves 2
INGREDIENTS:
- 6 thick slices good bacon, homemade or artisanal
- 4 slices good white or egg bread (I use homemade), lightly toasted
- Mayonnaise (I use homemade)
- 2 Boston, Bibb, or iceberg lettuce leaves
- 2–4 ¼-inch-thick slices large vine-ripened tomato
- Salt and freshly ground black pepper
INSTRUCTIONS:
- Cook the bacon in a medium skillet over medium heat until nicely browned but not overly crisp and brittle, about 5 minutes per side. Drain on paper towels.
- To assemble the sandwiches, spread each slice of toasted bread generously with mayonnaise. For each sandwich, put the lettuce on one piece of toast, then put 1 or 2 tomato slices on the lettuce, and sprinkle with salt and pepper to taste. Lay 3 pieces of bacon over the tomatoes and cover with the other slice of toast. Cut in
half and serve.
ALTERNATIVE CUTS:
- Slices of fried ham, smoked pork loin, or smoked Boston butt.
COOK’S NOTES:
- Bacon should be cooked until it just begins to brown and is still soft enough to bend without shattering; you want to taste the subtleties and nuances rather than burned fat.
