Ultimate BLT Sandwich

July 22, 2009.   2 Comments.   Categories Sandwiches.   Tags american classic recipes, b.l.t., bacon, bacon lettuce and tomato sandwich, best blt sandwich, blt, heirloom tomatoes, lunch recipes, sandwich recipes, sourdough.

Ultimate BLT Sandwich

I was shopping at Whole Foods and couldn’t believe how beautiful the heirloom tomatoes are this time of year.  I’m a big fan…. even in the winter months when I know they come from Mexico or the dessert in California.  I’m mean, let’s face it… papayas and mangoes aren’t grown in Colorado either and I just can’t go 6 months without eating tomatoes!

When I woke up this morning, all I could think about was making a classic BLT for lunch.  Granted, a recipe isn’t usually required for something so simple . . . but I started experimenting with different flavor combinations.  The simple classic will always be my favorite, but it’s always fun to get creative.  I’m not going to describe the method of assembly since I assume you know what to do!

CLASSIC:

Yield: 2 sandwiches

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher’s bacon
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced (or any good ripe tomato if you don’t have heirlooms)
• butter lettuce leafs (2-3)
• Sea salt
• pepper

SOUTHWESTERN:

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher’s bacon
• 4 TBSP mayonnaise
• 1 tsp chipotle chile in adobo sauce, chopped
• 1 heirloom tomato, thinly sliced
• butter lettuce leafs (2-3)
• handful of cilantro leaves
• thinly sliced jalapenos (if you’re brave 🙂
• Sea salt
• pepper

Swirl chipotle in mayo before assembling sandwich

BREAKFAST BLT:

Ingredients: 

• 4 slices good quality wheat bread
• 4 slices thick cut applewood smoked butcher’s bacon
• 2 eggs, fried
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced
• 2 slices of pepper jack cheese
• butter lettuce leafs (2-3)
• Sea salt
• pepper

Fry eggs.  Place cheese over eggs on one slice of bread – place in toaster oven for 1 minute to melt cheese – but don’t overcook.  Assemble remaining ingredients.

CALIFORNIA:

Ingredients: 

• 4 slices good quality sourdough bread
• 4 slices thick cut applewood smoked butcher’s bacon
• 1 ripe Haas avocado, pitted and thinly sliced
• 1/2 Meyer lemon, juiced (swirl into mayonnaise before assembling)
• 4 TBSP mayonnaise
• 1 heirloom tomato, thinly sliced
• 2 slices of pepper jack cheese
• butter lettuce leafs (2-3)
• sprouts
• Sea salt
• pepper

PESTO-GOAT CHEESE:

Ingredients: 

• 1/2 loaf herbed focaccia bread, about 8″ square
• 1 to 2 oz. Pesto Goat Cheese (or plain if you prefer)
• 3/4 cup spring mix lettuce, loosely packed
• 4 slices bacon, cooked
• 4 slices heirloom tomatos
• kosher salt and cracked pepper

Preheat your oven or toaster oven on broil.  Slice the focaccia bread into four even pieces, and then slice each piece in half lengthwise.  Place the bread slice cut-side-up on a sheet pan.  Evenly spread the goat cheese on each slice.  Broil the bread for 30 seconds or until the cheese has melted.

Remove the bread from the broiler and begin to layer the remaining ingredients onto of the bottom slice.  I used two slices of bacon and two slices of tomato for each sandwich.  Sprinkle a pinch of salt and pepper onto of the tomatoes.  Cap the sandwich with the top and enjoy.