Bacon, lettuce and tomato: The Perfect Pantry's favorite twists on the classic sandwich
Here in New England, it's just now tomato season. We wait all year, and then all summer, and only in August do we get tomatoes that were not grown in a hothouse. There isn't much that's better than a slice of tomato with a sprinkling of coarse sea salt, but at this time of year, I love to bring out some of my favorite variations on the classic bacon, lettuce and tomato sandwich.
Once a year, my friend Mary C. and I meet at the restaurant across the street for their summer-only most amazing BLT sandwiches (bacon, lettuce and tomato, on wood-fire grilled bread slathered with garlicky Green Goddess dressing). In a BLT emergency, some sandwiches can be made with out-of-season tomatoes, but this is not one of them. It's a sandwich worth the eleven-month wait. Because you don't all live in my neighborhood, I've tried to recreate the spirit of this Green Goddess BLT for you (in the top photo), though I'd much rather you come to Boston and I will take you across the street for the real thing. Please use only the very best in-season tomato, or wait until next year.
The world's best bacon, lettuce and tomato sandwich just might be this variation topped with homemade basil mayonnaise. I followed the instructions on Nami-nami (video), using a handheld immersion blender and a jar, and in 60 seconds turned out the most glorious mayonnaise that sent this sandwich over the top.
Have you ever known me to pass up something spicy? Why should a BLT be any different? I love this bacon, lettuce and tomato sandwich with turkey and chipotle mayo. It's just spicy enough -- or as spicy as you like it. Use leftover roast turkey, or substitute sliced rotisserie chicken.
You shouldn't have to miss out on a summer BLT just because you don't want the bread. How about a bacon, lettuce and tomato salad with creamy basil dressing? All of the goodness, hardly any carbs, gluten-free. After all, it's all about the tomatoes, and the bacon, isn't it?
Do you have a favorite BLT?
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It's my all-time favorite sandwich and I love the variations! And I agree that the tomatoes must be in season.
All your BLT variations look great!
In Hawaii we are blessed with the best weather on the planet 365-day median daytime temperature of 78 F degrees. We grow farm fresh tomatoes all year long and get farm fresh four harvests of sweet corn on the cob all year long. When I lived back in Rhode Island one of the favorite sandwiches served in the statehouse cafeteria was butter grilled BTC which was a bacon, tomato and cheese. Tasted like a pizza! I like to grill bacon till almost done and then cover with provolone cheese to melt in and then slide it into a ½ half pita bread pocket on top of crisp cold lettuce and sliced fresh tomato slices with mayo making a BLT pocket with cheese. Of course being New England you have the lobster BLT or crab BLT triple decker and in Hawaii we have the Kalua pig BLT triple decker.
Mary, I really only make BLTs in the summer, then I dream about them for the rest of the year!
Kalyn, I'm surprisingly in love with the BLT salad.
Ken, you're right, a lobster BLT at least once each season is a must here. Love the local Hawaii variation, too!
I love a good BLT sandwich. I like marinating the tomatoes for a few minutes in rice vinegar, salt and pepper. Adds a zesty pop to the classic sandwich!