In my earlier days as a real live line cook, I spent a good deal of time shucking oysters, frying clams, and steaming lobsters at Barbara Lynch's B&G Oysters in Boston's South End. On the charter menu: the B.L.T. with Lobster. It's a fantastic sandwich, perhaps one of the few lobster-and-bread concoctions I can think of to rival a classic lobster roll. Over the years it's become a staple in my summer sandwich repertoire. Enough so that I've managed to make a few tweaks in the process to edge it a bit closer to my own personal vision of perfection. A better method for cooking lobster, skinless tomato filets, a different variety of lettuce, homemade lemon-y mayonnaise, a unique bacon cooking technique to deliver more even coverage, bread toasted in bacon fat instead of butter and, well, avocado. Because avocado.
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The ultimate lobster, bacon, lettuce, avocado, and tomato sandwiches, made with bacon sheet, tomato filets, perfectly cooked lobster, homemade mayonnaise, and bread toasted in bacon fat.
If you're like me, tasting a Lay's BLT for the first time left you reeling from a mix of raw emotions. I had questions. Should I be angry? Was it something I said? Wait, is Lay's mad at me? When my head finally stopped spinning, I took pause and reflected on all of the times that I'd hit a bump in the road or a low point and Lay's chips had been there for me. So I decided to fix them.
What you are looking at is possibly the best BLT I have ever had. No, the bacon is not a fancy-pants Nueske's or Benton's bacon. The tomatoes, while fresh, flavorful, and juicy, are probably not heirloom. And the lettuce, though perfectly crisp and cool, is just plain ol' iceberg and not some precious designer lettuce. But sometimes you just want the archetypical version of a BLT.* And this is it.
Waffles. Bacon. Tomatoes! Why didn't I think of this before? I mean, at SE, folks put hamburgers between two grilled cheese sandwiches, why not try a BLT on a waffle?
They're back! The beefsteak tomato BLT ($9.75), now that fresh, local tomatoes are finally starting to trickle into Greenmarkets and farmers' markets in New York City, has made its way back onto 'wichcraft's menu.
These sandwiches aren't for the hearty eater. They're small, thin, and delicately layered with just a few slices of ham, a leaf or two of lettuce, a squirt of Japanese mayo, and a single slice of tomato. But if you've had a power breakfast and just need a light lunch to get you through to dinner, they'll do you right.
One Hungry Chef's DIY BLT flowchart. Earlier this summer, food writer Michael Ruhlman challenged his readers to make BLTs from scratch and to go as "from scratch" as possible. This morning, Ruhlman announced the winners on his site. Among various categories--Best BLT Photo, Best BLT Interpretation, Most Inspirational BLT--was the Best Over All BLT, made by Jared Dunnohew of One Hungry Chef. As his cool flow chart shows, Dunnohew did almost everything short of raising the pig and growing the wheat. He foraged in parks for herbs for the bread, the homemade mustard, and the pork cure. He harvested his own sea salt (25 liters of ocean water yields 1 kilogram of salt, he reports). He grew his own...
Photograph from Foodistablog on Flickr Food writer Michael Ruhlman has thrown down the gauntlet on his blog, where he's challenging readers to make a BLT from scratch. Don't worry, you don't have to raise the pig: From scratch means you grow your tomato, you grow your lettuce, you cure your own bacon or pancetta, you bake your own bread (wild yeast preferred and gets higher marks but is not required), you make your own mayo. All other embellishments, creative interpretations of the BLT welcome. This sounds like a great idea. I think we're going to have to buy one of those upside-down tomato buckets and try growing some plants in the SE office window....
Although I'm a little surprised to say this, my new favorite BLT is made with fried green tomatoes. I got the idea from someone I had just met. We were sitting at a bar, and after a few drinks it...