Summer Delight - The BLT My Way

The summer provides so many fresh options to make delicious summer food. Here in Richmond, Virginia, we have access to some of the best tomatoes in the U.S. with the Hanover tomatoes and I seem to eat them every day during the summer months. So today we are going to talk about one of the classics and my favorites, the bacon, lettuce and tomato (BLT) sandwich. Several things that I really like about the BLT is that it is really a canvas for your favorite flavors. You can take advantage of fresh vegetables and the sky is the limit for the options for this sandwich.

First, we need to understand the basics of what makes a great BLT. Using a high quality thick-cut bacon is a must. You can use maple glazed or plain and in any case bacon is delicious. Lettuce is the interesting piece to this trio because there are so many options. You can use iceberg, romaine or arugula. It really depends upon the other flavors that you choose. For example, you may use arugula with maple bacon to create a sweet and heat combo. When it comes to tomatoes, since I have access to some of the best summer tomatoes in the U.S., that is an easy choice for me, but roma or heirloom are also excellent choices. Finally, for the bread, I like to use a hearty whole wheat bread, but the possibilities are endless. I also like a good sourdough or an onion deli roll is an excellent choice. As you can see there truly are endless possibilities for this summer classic.

Now let’s talk about my take on this classic sandwich.

BLT ingredients

2 slices of your favorite bread (whole wheat is our choice)

1 Hanover tomato sliced into 3 medium slices (your favorite variety is a good substitute, I like Roma or heirloom tomatoes here as well)

2 slices of iceberg lettuce (your favorite variety is a good substitute, I like romaine, spinach or arugula as well)

3-5 pieces of crispy bacon (maple bacon is a great substitute here, but be careful of sweetness of the overall dish)

1/2 cup of your favorite guacamole (please refer to Holy Guacamole post or your favorite is a good substitute)

1/2 cup of your favorite pimento cheese (please refer to Roasted Red Pepper Pimento Cheese post or your favorite is a good substitute)

BLT preparation: (total time 30 mins)

Cook the bacon on a sheet pan with wire rack placed on top in the oven for 20 mins at 400 degrees Fahrenheit. This method really gets the bacon crispy while also allowing the fat to collect underneath the bacon. For me, crispy bacon means crispy yet still slightly pliable or “al dente”

Cooked bacon on baking rack and pan

Using toaster or oven, toast bread until golden brown.

Toasted bread

Set up cutting board with towel and Hanover tomato

Cutting board with knife and Hanover tomato

Slice Hanover tomato to medium size

Slice the Hanover tomato to the desired thickness

Wash, peel the iceberg lettuce from central stalk and cut to desired size. If using iceberg lettuce, be sure not to use the white part of the leaf closest to the stem because it is bitter.

Iceberg lettuce ready to use

Using a spoon, spread guacamole on one of the pieces of bread while the bread is still warm

Spread the guacamole evenly across the bread with a spoon

Using a butter knife, spread Roasted Red Pepper Pimento Cheese on the other piece of warm toasted bread

Spread the roasted red pepper pimento cheese evenly across the bread

Lay the 3 Hanover tomato slices on the piece of bread with the roasted red pepper pimento cheese

Place the Hanover tomato slices in an overlapping fashion

Lay 3 pieces of bacon cut in half on top of the Hanover tomato slices

Laying the bacon across the sandwich in this fashion helps to keep on the sandwich

Place the lettuce on top of the bacon

Lay the iceberg lettuce with curve down so that it will flatten evenly

Lay the piece of bread with the guacamole

Placing the bread with guacamole on top will hold it all together. The guacamole may squeeze out of the sides

Cut in half, grab a napkin because you will need it!

Ready to eat!

Bon Appetit!