Crispy, crunchy and salty bacon, fresh, slightly acidic tomatoes, chilled lettuce, mayonnaise, and toast – there is little, if no excuses for error while making a BLT sandwich. However, there are strict rules regarding the ingredients, according to food critic Mimi Sheraton: the bacon has to be hot, freshly fried and extremely crispy, the tomatoes must be ripe and sliced thinly, the lettuce must have bite and flavor, so iceberg lettuce is forbidden, and the bread should be toasted until golden-brown.
American BLT Sandwich
Course: SidesCuisine: AmericanDifficulty: Easy1
servings10
minutes20
minutes720
kcal30
minutesCrispy, crunchy and salty bacon, fresh, slightly acidic tomatoes, chilled lettuce, mayonnaise, and toast – there is little, if no excuses for error while making a BLT sandwich. However, there are strict rules regarding the ingredients, according to food critic Mimi Sheraton: the bacon has to be hot, freshly fried and extremely crispy, the tomatoes must be ripe and sliced thinly, the lettuce must have bite and flavor, so iceberg lettuce is forbidden, and the bread should be toasted until golden-brown.
Ingredients
8 slices of bread cut 1/2” thick
12 slices bacon
2 large ripe tomatoes thickly sliced
4 green lettuce leaves rinsed and spun dry
1 large avocado or 2 small avocados pitted, peeled and sliced.
salt and black pepper to taste
1/2 cup real mayonnaise
2 Tbsp sour cream
2 tsp yellow mustard
Directions
- Preheat oven to 400˚F. Place bacon on a foil-lined baking sheet in a single layer. Bake 18 to 20 minutes or until browned and crisp then transfer to a paper towel-lined plate to cool.
- In a small bowl, combine sauce ingredients and set aside.
- Lightly butter both sides of the toast and toast on a dry griddle or skillet over medium-high heat just until golden brown.
- Arrange 4 slices of bread on a cutting board and spread 1 Tbsp of sauce over each toast. Add lettuce then tomato, bacon, avocado. Sprinkle salt and pepper over the avocado.
- Spread 1 Tbsp sauce over the remaining toasted bread and place over the sandwich, sauce side down. Cut in half if desired and serve.
