I am often disappointed by BLTs in restaurants - the bacon is rubbery, the lettuce wilted, or the bread soggy. But at home, I can make everything to my specifications.
Best BLT Ever
- Two slices (per person) of whole wheat bread made with my friend Christie's recipe
- As many rashers of bacon from The Pork Shop that you think you can fit in your mouth
- Thickly sliced heirloom tomato (from my mother-in-law's garden)
- Green leaf lettuce from our CSA
- Homemade aïoli
The bread must be toasted completely (Scott always says that he likes his toast toasty - it needs to be crispy and crunchy all the way through), and the bacon needs to be as crisp as possible. The lettuce needs to be washed and then thoroughly dried.
I hate mayonnaise. It's gross - literally gives me the dry heaves. But thanks to a Facebook post from Hounds in the Kitchen, I mustered up the courage to try a recipe from my favorite, David Lebovitz. Now I understand why the French dunk their Pommes Frites in the stuff.
We didn't have any Pommes Frites, but we had a few CSA carrots and some crackers with herb cream cheese on the side, and it was a great lunch for a great day.