A pillar of the sandwich world, the BLT has appeared in recipe books as early as 1903 and remains a hugely popular choice for sandwich lovers today.
Combining three simple ingredients – bacon, lettuce and tomato – this sandwich icon covers the salty, acidic, sweet, crispy-textured bases every sandwich worth its salt requires.
In the below recipe I have suggested the addition of a light mustard-mayonnaise and a scrape of fresh garlic for added depth to the flavour profile of the original BLT, but please feel free to omit these for butter if you want to rock it old-school like Great Granny Lurlene would have.
2 slices sourdough
1/2 teaspoon olive oil
1/2 garlic clove, peeled
2 middle rashers free range bacon, rinds removed
slices of ripe tomato
sea salt flakes and freshly ground pepper
baby cos lettuce leaves
1 teaspoon whole egg mayonnaise and 1/2 teaspoon Dijon mustard, combined
Turn on grill.
Place rindless bacon rashers on oven tray, cook at medium heat for 10 minutes, turning at the halfway point until perfectly crisp yet retaining a little chewiness.
Turn oven off and transfer bacon onto a paper towel-lined plate.
Return bacon plate to the oven (now off) with the door open just to keep it warm.
Heat griddle pan or BBQ if it’s nice outside.
Gently brush or carefully drizzle oil onto each slice of sourdough, and char on both sides. once charred, rub over each slice with the garlic clove to impart flavour.
Layer a single slice of garlicky charred toast, generously spread with the mustard mayonnaise.
Remove the bacon plate from the oven where it’s been waiting for this exact moment..
and place warm bacon rashes onto your sandwich base.
Next layer your tomato, and season with salt and pepper.
Top with crispy cos lettuce.
Finally add your top slice of sourdough and you’re in business.
Quick(!) find a seat and devour your delicious BLT whilst it’s still warm.