When I was a kid, I hated tomatoes. All tomato byproducts were fine, but the real deal was a no go. I used to eat tomato soup, ketchup, and even bruschetta. A whole or sliced tomato though was to me what garlic is to a vampire.
Fortunately, I have outgrown my dislike of tomatoes. I know have an appreciation for the wonderful flavor they imparted to your tastebuds, especially when they are freshly picked and warm from the sun. Here is my classic BLT recipe to use as soon as you find red tomatoes on your own vines or see them available at the market.
RECIPE: The Classic B.L.T.
Makes 3 Servings
Oven set to Broil
Cast iron pan
Plate with paper towel
Whole Wheat Bread
1) Begin by frying the bacon in the pan. You will want two to three slices per sandwich depending on the size of the bread slices.
2) Put the necessary number of pieces of bread under the broil to start toasting. Its easier to have them all done at once using this method. Don’t forget to flip or remove them or you’ll just end up with burnt bread.
3) Slice the tomatoes and lay the slices out on the cutting board. Sprinkle with a little bit of sea salt and pepper. Let rest while you finish prepping the rest of the ingredients.
4) Wash and tear off one to two leaves of romaine per sandwich. If they are large leaves you will want to rip/cut them down to bread size.
5) Take the toasted bread and spread a layer of mayo on one slice.
6) On the top piece of bread, lay down the one to two leaves of romaine and the sliced tomato. Lay the bacon on top of the mayo.
7) Lay the bacon on top of the mayo.
8) Close the sandwich and enjoy as is. Do not cut it in half or in quarters for risk of mushing the tomatoes when they are perfectly firm in the whole sandwich.
The salt and pepper on the sliced tomatoes is the real trick for this classic B.L.T. It may seem like a small, inconsequential step, but trust me, you don’t want to skip it!