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BLT

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BLT

Prepare this American classic with the finest ingredients, such as Comstock bacon, plump Jersey tomatoes, garden lettuce, homemade mayonnaise, and fresh, crusty bread. Enjoy a BLT when tomatoes are at their peak in late summer and early fall. For a little variety, add different ingredients to make new sandwiches, like a BLAT (with avocado), a BLOAT (with onion and avocado), or a BBT (with basil instead of lettuce).

Note: Raw eggs should not be used in food prepared for pregnant women, young children, or anyone whose health is compromised.

Ingredients

Makes 2 sandwiches

  • 12 slices thickly cut bacon
  • 4 slices white sandwich bread, such as pain de mie (Pullman), sliced about 1/2-inch thick
  • 1/2 cup Homemade Mayonnaise
  • 1 small head Bibb or Boston lettuce
  • 1 to 2 vine-ripened tomatoes, sliced 1/4-inch thick
  • 4 basil leaves
  • Coarse salt and freshly ground black pepper

Directions

  1. Preheat oven to 400 degrees. Lay 12 strips of bacon on a cooling rack placed over a parchment-lined baking sheet; transfer to oven, and bake until crisp and browned, 15 to 18 minutes.
  2. Toast bread, and spread one side of each slice with mayonnaise. Arrange lettuce on two slices; top with basil leaf, tomatoes, and bacon. Season with salt and pepper. Top with remaining bread slices, and cut on the diagonal. Serve immediately.
From The Martha Stewart Show, November 2005

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