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The Half-Pound BLT

We take sandwiches very seriously in the Grimmett household. We are picky about the ingredients and the way they are arranged. Admittedly, sometimes we take things a little too far, but as our friend Thomas says, “If it is worth doing, it is worth overdoing.” We agree.

BLTs (I’m referring to bacon, lettuce, and tomato sandwiches, not one of the other 105 possible meanings of that acronym) are really good. If you are just starting to learn how to cook, start with something simple and delicious like the BLT. It will taste great, ease you into cooking for yourself and others, and be a solid option you can experiment with and make variations of for the rest of your life. Here is my version.

The most important part of a BLT is the bacon, so don’t skimp here. Go buy some quality bacon (if you need help, consult this book), then take a moment to consider how you are going to prepare it to maximize its value on the sandwich. Here is what I recommend:

  • Cut the bacon to slightly larger than the size of the bread you are using. It will shrink a little while cooking, so the finished product should be the same size as your bread. Edge-to-edge porky, smokey goodness. In this sandwich I used a half-pound, but if you aren’t feeling quite as hungry you can use less.
  • Preheat your oven to 375 degrees
  • Lay your bacon on a foil-lined pan, making sure it overlaps. This is crucial because you want to be able to move your slab of cooked bacon to the bread in one easy step.
  • Cook it for 20-30 minutes depending on how thick the bacon is and how crispy you like it. Turn on the broiler for the last 5 to ensure it gets crispy.

Our bacon stared out like this:

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And ended up like this:

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What’s next? Condiments. Most people use mayo, but if you have a ripe avocado around, mash it up with two tablespoons of sour cream until it turns into a creamy paste like so:

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Wash your lettuce, slice the tomatoes, and slice off a piece of red onion, then you are ready to assemble the great sandwich that awaits you.

  • Take a thick piece of toast, spread on some of the avocado cream, and push a few pieces of red onion down into it.
  • Then carefully lay the bacon on top such that it covers the whole piece of toast. The goal is to have is bacon in every bite.
  • Layer on the tomatoes and crisp lettuce.
  • Top it all off with another piece of thick toast.

Flip it over, cut it in half, then get your phone ready to snap a pic for Instagram. (If you actually do post it to instagram, use the hashtag #cooklikechuck !)

It should look something like this:

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This Post Has One Comment
  1. I never thought to put avocado or an avocado spread on my BLT. I think I will try that next time. Sounds good!

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