BLT on Board
Posted
Tue, 05/25/04
Sunday afternoon Wilbert made BLT's for lunch (bacon-lettuce-tomato). It is the only sandwich in which I like fresh tomatoes. I don't mind tomatoes from the vine with lots of salt, but I normally don't like them in hamburgers or other sandwiches, and I never put them in my salads or tacos. Depending on the succulence of the tomato, they make bread soggy and generally don't appeal to me except in a BLT.
Bacon, Lettuce & Tomato Sandwich ("BLT")
6 slices bacon per sandwich, cooked & drained
Fry bacon in a skillet until fully cooked; drain on paper towel. Toast bread slices and spread mayonnaise on each slice. Layer the bacon, thinly-sliced tomato and lettuce on one slice of bread. Sprinkle with black pepper. Place second slice of bread on top and cut in half. Serve at once.
I'm particular in the way I prepare my BLT: no fancy layers or other elements. I like lightly toasted white bread, spread generously with mayonnaise. The first thing down is the bacon, and lots of it. The tomato follows, and I prefer it so thinly sliced that I can see through it. Lettuce comes last, and I add a sprinkle of black pepper on top. The other slice of bread completes the sandwich. I enjoy the entire delectable with a tall glass of cold milk.
Makes me hungry for them again just thinking about it . . .
Tags: Sandwiches
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