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BLT: A classic sandwich (and an updated recipe)

The juiciness of the tomato, the fresh crunch of the lettuce and the salty, smoky flavor of the bacon come together to make this irresistible dish

A BLT sandwich.
A BLT sandwich.

To the uninitiated, bacon, lettuce and tomato might seem like an unlikely trio, but there is a reason behind it, and you’ll understand this if you do it well. It’s a staple, super easy to make and has everything a sandwich needs: the meaty, juicy texture of the tomato, the freshness of the crunchy lettuce and the salty, smoky touch of the bacon. For the final touch, a good amount of mayo is needed so that the three main ingredients merge evenly and don’t fall all over the place when you take the first bite.

We’ll try to make this classic as perfect as possible. There are several important factors: use the best tomato you can find and season it separately. Also, use a good splash of extra virgin olive oil, salt flakes and freshly ground black pepper.

The bacon should be very crispy and flat (to achieve this, you can place a piece of parchment paper and a pot on top of it). There is nothing worse than a languid piece of bacon that comes out whole as soon as you start eating. The same goes for the lettuce: it is best to cut it into thin julienne strips and mix it with a little mayonnaise so as not to take the entire sandwich apart.

As for the mayonnaise, we are going to improve it a little: bacon goes perfect with a little sweetness, so we will mix the mayo with a little honey and a teaspoon of mustard – this will enhance the flavor of the tomato and provide a little sting.

Difficulty

Toasting the bread might be the most difficult part of the recipe

Ingredients

For one sandwich

  • 2 slices of bread
  • 4 slices of bacon
  • 3 slices of tomato
  • 2 lettuce leaves
  • 2 tablespoons of mayonnaise
  • ½ tablespoon of honey
  • ½ tablespoon of mustard
  • 4 drops of Tabasco (optional)
  • Extra virgin olive oil
  • Salt
  • Pepper

Preparation

1. Place the bacon slices on a pan over medium heat. Cover with a piece of parchment paper and put a small pan on top to weigh it down. Cook until very crispy, turning halfway through cooking.

2. Slice the tomato and season it on a plate with oil, salt and pepper.

3. Cut the lettuce into julienne strips.

4. Mix the mayonnaise with the honey, mustard, a little pepper and Tabasco. In a bowl, mix the lettuce with a tablespoon of this sauce.

5. Toast the bread in the pan where the bacon was made (leave the grease).

Assemble the sandwich: spread mayonnaise on a slice of bread, and then place the tomato, the lettuce and the bacon, cut into pieces so that it fits in the bread. Compact it well and enjoy!

More information

Recomendaciones EL PAÍS
Recomendaciones EL PAÍS
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