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All BLTs are not created equal! I’m about to reveal the anatomy of the perfect BLT sandwiches, focusing on each special ingredient that will make yours the best of the best. And if you would prefer a vegan BLT, my version is pretty incredible, so stay tuned.
It’s all about curating your ingredients. Choose the perfect tomato of the season, beautiful slices of bread, vibrant, crispy lettuce and your favorite mayo. And there is nothing like crispy oven bacon. A freshly prepared BLT, when done right with high quality, thoughtfully selected ingredients, is sumptuous, delicious, and soul satisfying.
Let’s start with the tomatoes. There’s nothing better than an in-season beefsteak or heirloom tomato. You know how much I love and support farmers and growers. I especially enjoy talking to them about which tomato they recommend for the dish I’ll be serving.
The best bread is the bread you love. As a gluten-free eater, I love Canyon Bakehouse. Then, the question is to toast or not to toast. I prefer a light toasting for mine, to give it some crunchy resistance, but if you love amazingly fluffy bread, there’s no reason to toast it. Try it both ways and see which you prefer. If you use your favorite, you can’t go wrong, whether it’s country white bread, ciabatta, sourdough, or gluten-free.
Load your sandwich with plenty of bacon. I adore Oven Bacon, made by placing strips of bacon on parchment paper or the oven rack with a tray underneath. But there are lots of ways to make bacon. I place mine in the oven for 18-20 minutes, and it’s foolproof. If you remove it well before making your sandwiches, simply put it back in the oven for a minute or two just before serving, to get the oil glistening.
A gorgeous BLT is a mayo moment. Choose a delicious, classic mayo. (Is it Duke’s or is it Hellman’s? By the way, I’ve noticed that people love their own regional mayonnaise.) This is not the time to skimp, so spread a nice, thick coating of mayo onto each slice of bread.
For me, there’s nothing better on this sandwich than the classic romaine, but let’s not forget about microgreens, arugula, and basil. Roy loves his BLT with basil. After trying them all, I can honestly say that your sandwich will be every bit as divine with a microgreen.
If you’re looking for magnificence, I’m absolutely obsessed with this version of a BLT. It’s a keeper! The egg salad is incredibly creamy and full of flavor, while the oven bacon turns out perfectly every time. You’re going to adore it.
I love bacon, but I’ve also developed a Vegan Bacon recipe that’s delicious and satisfying, whether you’re vegan or simply enjoy delicious food. The vegan version of a BLT is especially great with a trumpet mushroom sliced like thick-cut bacon and marinated. I use the marinade from my tofu sandwich. I throw all the mushrooms into a pan and sautè on medium high until both sides are brown, then add the marinade and cook them down until the sauce becomes thick and begins to evaporate. Once that happens, they’re done. We needed about three batches, or a little over a pound of mushrooms.
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