A BLT with perfectly ripe heirloom tomatoes is one of my favorite summer meals. They are so fast and easy to make, but in my mind, require a few things to take them from a good sandwich to a great sandwich.
First, it starts with the ingredients. There are so few, that quality really does matter. Go for the ripest of tomatoes, a good thick cut bacon, and your favorite sourdough.
Second, keep textures in mind. I prefer to have a nice and toasted side of the bread, and leave the other side untoasted to get the best of both worlds. I also like to add fried eggs and convert my BLTs to BLT(E)s because the runny yolk is another texture to compliment the crisp bacon and lettuce.
Finally, be sure to add additional flavor where you can. Toasting bread in bacon fat may seem a little over the top at first, but once you try it, you won’t want to go back. Be sure and season components with salt and pepper as well, and you will have yourself a really delicious summer sandwich.
- 8 slices thick-cut bacon
- 8 large slices sourdough bread
- 4 large eggs
- 2 tablespoons whole grain mustard
- 6 tablespoons mayonnaise
- 1 tablespoon fresh squeezed lemon juice
- 1 head romaine lettuce
- 2 large heirloom tomatoes, sliced thick
- Salt and freshly ground black pepper, to taste
- In a large pan over medium to medium high heat, cook bacon until crisp. Place on paper towels to drain and set aside. Drain off and reserve excess bacon drippings from pan, leaving about 1 tablespoon in the pan.
- Lower heat to medium and toast sourdough on one side until golden. Set aside. Add another tablespoon bacon drippings to the pan. Crack eggs into pan and season with salt and pepper. Fry eggs until desired doneness, then remove from heat.
- Stir together mustard, mayonnaise, and lemon juice. Spread over untoasted side of sourdough slices. To assemble sandwiches, add a layer of romaine, then 2 thick slices of tomatoes. Season tomatoes with salt and pepper. Add 2 slices bacon and top with an egg. Add top piece of sourdough, slice, and serve.
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