Originally posted by PASig: ...I'd do very ripe avocado next time...
That's a BALT, or possibly BLAT if you prefer.
May 28, 2025, 12:07 PM
Flashlightboy
quote:
Originally posted by bdylan: Mayo is a subjective subject. I really do think it adds quite a bit to the BLT experience.. something going on with the tomato, bacon, and mayo flavors intermingling.
That's part of it but just like with building a good burger, the construction and layering of textures and flavor plays a big part of it.
The outer crunch of the toasted bread, the underside that's soft and warm, the mayo adds tanginess and the fat content helps transport the flavors in your mouth.
The crunch and smokiness of the bacon comes next, followed by the lettuce with a visual appeal of the color and a different kind of crunch and flavor, followed by the flavor and wateriness of the tomatoes that the final piece of bread captures and ending with outside crunch.
It's about the building the layers of textures and flavors. The BLT just puts it all together in a very nice way.
May 28, 2025, 12:22 PM
corsair
The basic BLT is a fantastic creation, using a small number of ingredients, and if each are of a high quality, you'll end up with an outstanding meal. Adding a fried-egg is a fantastic add, I like melting cheese onto one of the bread slices, usually pepper jack, emmentaler or, gruyere.
The movie Spanglish had Adam Sandler's character making a BLTE courtesy of chef Thomas Keller who consulted on the movie given Sandler's role of a high-end chef like Keller. He uses butter lettuce, that's a nice add, I think using baby greens works well also; arugula I've found works well also since you're also eating rich, tasty bacon. I like slicing a ripe heritage tomato, sprinkle some salt on it before assembling.
May 28, 2025, 01:44 PM
bendable
It's a gateway sandwich, Next You will be searching out club sandwiches
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May 28, 2025, 02:53 PM
FLKev
quote:
Originally posted by architect: For me, the quality of the tomato is the most important factor. It should be from a fruit of sufficient size to cover the bread/bun, and to have been picked from the vine no less than an hour before eating. At least a generous 1/4" thick, and salted before assembly. I don't require an heirloom variety, a Big Boy or Park's Whopper style is fine.
Lettuce should be iceberg, very crispy, and sliced across the grain, also 1/4" thick.
Bacon can be most any style, but thick sliced is better, and must be of sufficient quantity to stand up to the other ingredients. If you are using more than three layers (and why not?), you can put the tomato and lettuce between bacon layers.
And, oh yeah, a quality mayo is required, Hellmann's or Duke's, no Sysco, store brand, or Miracle Whip will ever get near my BLT.
Bread? Sourdough or a Croissant, lightly toasted.
I usually pick the first non-cherry tomato out of the garden right around the Fourth of July, it is usually consumed without accompaniment, but the second one almost always goes straight into a BLT.
You know exactly how to eat a BLT! Damn, I want one now
"It's gon' be some slow singing -n- flower bringing............ if my burglar alarm starts ringing"
May 28, 2025, 09:26 PM
TRIO
quote:
Originally posted by Cookster: I am pretty sure I know what I am having for lunch tomorrow, from Wafa’s Kitchen in downtown sAllentown, PA!!
Sadly, I may never get there. Place doesn't have any weekend hours and I work too far away during the week. Guess I'll keep it in mind on a Dr visit day.
May 29, 2025, 10:06 AM
jhe888
quote:
Originally posted by PASig: Mayo is what MAKES a BLT!
It's not a BLT without it to me.
I'd do very ripe avocado next time and omit the cheese, cheese does not belong on a BLT.
Agree. I don't generally love mayo, but it is good on a BLT. Avocado is a good add-on.
The fish is mute, expressionless. The fish doesn't think because the fish knows everything.
May 29, 2025, 10:43 AM
architect
quote:
Originally posted by V-Tail:
quote:
Originally posted by architect:
picked from the vine no less than an hour before eating.
Do you mean no more than an hour before eating?
Of course, my bad, it should still be warm from the rays of the sun when its sliced.
May 29, 2025, 11:02 AM
DrDan
Just finished my third version of my BLT, tried some of the suggestions in this thread, and starting to dial it in.
One procedural question, though. I want my bacon to fit nicely on the sandwich, but I find too many of the bacon slices are too long. I can't pre-cut the raw bacon, since I am unsure of how much it will shrink. So far, my solution is to cook a bunch of bacon, select out the ones that are the right size for the sandwich. Then, I eat all the other pieces. Am I doing this right?
This space intentionally left blank.
May 29, 2025, 11:17 AM
oddball
quote:
Originally posted by PASig: Mayo is what MAKES a BLT!
It's not a BLT without it to me.
I wholeheartedly agree. IMO, mayo is to BLTs like Russian dressing is to Reuben sandwiches. And of course, one can eat BLTs without mayo, or Reubens without Russian dressing, but then one can eat hot dogs with ketchup too
"I’m not going to read Time Magazine, I’m not going to read Newsweek, I’m not going to read any of these magazines; I mean, because they have too much to lose by printing the truth"- Bob Dylan, 1965
May 29, 2025, 11:20 AM
doublesharp
Are you cooking your bacon in the oven? I line a sheet pan with foil and cook a pound at a time, usually Wright's thick slice. 400 degrees for approx 20 minutes. Bacon stays pretty flat, I drain and blot the grease with paper towels. Many ways to fix bacon and they're all good but this is the easiest/best I've found - just toss the foil away.
The greasy paper towels make a good charcoal chimney lighter. The bacon grease extends the burning time and a couple towels will get the charcoal lit.
________________________ God spelled backwards is dog
May 29, 2025, 11:31 AM
newtoSig765
quote:
Originally posted by DrDan:
...my solution is to cook a bunch of bacon, select out the ones that are the right size for the sandwich. Then, I eat all the other pieces. Am I doing this right?
Is this really a question? Of course!
-------------------------- Every normal man must be tempted, at times, to spit on his hands, hoist the black flag, and begin slitting throats. -- H L Mencken
I always prefer reality when I can figure out what it is. -- JALLEN 10/18/18
May 29, 2025, 06:48 PM
Tonydec
There is a sports bar near me where they have a BLT I have to try. It is in Puyallup WA. 1 pound of bacon!
Tony
May 29, 2025, 08:15 PM
tatortodd
quote:
Originally posted by DrDan: I want my bacon to fit nicely on the sandwich, but I find too many of the bacon slices are too long. I can't pre-cut the raw bacon, since I am unsure of how much it will shrink.
Cutting in half works for all of the bread and buns I've used.
One way to insure 100% bacon coverage is to cut bacon in half, make bacon weave, cook, protect, enjoy your BWLT (bacon weave, lettuce tomato):
quote:
Originally posted by DrDan: So far, my solution is to cook a bunch of bacon, select out the ones that are the right size for the sandwich. Then, I eat all the other pieces. Am I doing this right?
That'll work. Only modification is save your bacon grease for future recipes.
Ego is the anesthesia that deadens the pain of stupidity
DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer.
May 30, 2025, 03:44 PM
Warhorse
quote:
Originally posted by DrDan: Just finished my third version of my BLT, tried some of the suggestions in this thread, and starting to dial it in.
One procedural question, though. I want my bacon to fit nicely on the sandwich, but I find too many of the bacon slices are too long. I can't pre-cut the raw bacon, since I am unsure of how much it will shrink. So far, my solution is to cook a bunch of bacon, select out the ones that are the right size for the sandwich. Then, I eat all the other pieces. Am I doing this right?
I don't think there is a "wrong" way to enjoy bacon!
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May 31, 2025, 09:02 AM
cas
The BLT is one of those things I never understood. "People enjoy these?" I just never got it, and believe me I've eaten plenty of them in my life. Always found them unfulfilling food wise, a strange combination of textures and densities while eating it, and they always seem to give up half way through eating it, being a flattened squished out mess. lol
One of those things I hated eating as a kid. Two things I realized when I got older; one, despite never wanting for anything as a child, money was a lot tighter than I realized. And two, my mother wasn't a very good cook. So many things I didn't like to eat as a kid, I enjoy now and are my mainstay. BLT's are not one of them. But I guess they were cheap and easy to make.
May 31, 2025, 09:24 AM
horsedoc
If you want a great BLT I suggest the famous Eskimo Joe's in Stillwater Oklahoma. They have a peppered maple bacon BLT on Texas toast that is to die for. If your feeling froggy have them add a slice of cheddar. Best enjoyed with a maple bacon old. Fashion if you're ever in the neighborhood.
Tommy
June 01, 2025, 01:21 AM
Todd Huffman
A BLT isn't quite the same without Duke's Mayo. There is no substitute.
Here's to the sunny slopes of long ago.
June 01, 2025, 09:01 AM
irreverent
Now I know why my husband was on me about melting cheese on a slice of bread before putting it on the BLT. I refused simply because to me that is sacrilege, but now after reading this thread, I understand why he wanted to try. I’m not sure about the runny egg; I do like avocado, but I feel like that’s a lot for a sandwich that’s supposed to be based on simplicity. Either way we had our BLTs the old standard way, mayo, thick sliced tomato, iceberg lettuce, lots of bacon. I’ll have to set up a taste test, and remember to sprinkle a little salt on the tomato.
__________________________
"Trust, but verify."
June 01, 2025, 09:28 AM
V-Tail
quote:
Originally posted by Todd Huffman:
A BLT isn't quite the same without Duke's Mayo. There is no substitute.
