BLT Sandwich (1940s)
The BLT (Bacon, Lettuce, Tomato) sandwich is an American classic that may have been born as early as 1903 – as a club sandwich, hold the other meats – and rose to published popularity by the 1940s. Smoky, salty bacon meets crunchy lettuce and cool tomato. Sandwich that between two slices of toasted, mayo-smothered bread and you are in for a historic treat.
Equipment
- Normal Kitchen Utensils
Ingredients
- 8 Slices Bread White Bread is the Classic; Sourdough is Great Too
- 12-16 Oz. Bacon Sliced
- 7-8 Leaves Lettuce Iceberg or Romaine
- 1 Large Tomato
- 1/4 – 1/2 C Mayonnaise
- Salt and Pepper to Taste
Instructions
- Fry your bacon, either in a frying pan on the stove (about 5 minutes each side on medium-high heat, flipping once), or on a lined baking sheet in the oven (20 minutes at 400 degrees).12-16 Oz. Bacon
- While the bacon fries, slice your tomato as thin as possible and tear the lettuce into manageable pieces.1 Large Tomato, 7-8 Leaves Lettuce
- Toast your bread to your liking. If you can, try toasting the bread in pairs, with two pieces stacked together. Doing this leaves each piece with a toasty side and a soft side.8 Slices Bread
- To assemble the sandwich, stack in this order: a slice of bread, a slathering of mayo, a quarter of the lettuce, a quarter of the tomato slices, salt and pepper to taste, a quarter of the cooked bacon, another slathering of mayo, and a second slice of bread.1/4 – 1/2 C Mayonnaise, Salt and Pepper to Taste
- Enjoy immediately with a side of chips, a pickle or any other sandwich accoutrements.
Notes
A few notes on making an awesome BLT:
- Don’t fry the bacon to a crisp. Leave a little pliability, so it doesn’t crumble on the sandwich
- Given that iceberg was essentially the only available lettuce when the BLT came to be, it is the classic choice. However, romaine is a more colorful and nutrient-rich option.
- Splurge a little on the tomatoes. This sandwich is a great way to showcase a good tomato; and you will notice if it is a sub par tomato.
- Make sure you season the tomatoes. A little salt and pepper goes a long way here.
- Don’t skimp on the mayo. Mayo and tomato is a match made in Heaven. It also helps keep the bread from absorbing any excess juice from the tomatoes.
Check out The Food Timeline or The Nibble for more history on this classic sandwich. We also have a recipe for an “enhanced” version of the BLT here.