Classic BLT sandwich. Photo by Joshua Curry.

BLT Sandwich

You hardly need a recipe to make a BLT sandwich—bacon, lettuce, tomato on bread. But you may need reminding how good a properly made BLT can be. And it’s flexible—if you don’t eat bacon, leave it off and pile on a couple of the suggested additions. Look for just about all of the ingredients at the farmers market and make it during the Eat Local Challenge… and beyond.

Makes 1 sandwich

1–2 slices of bacon (from Jimenez Family Farm, Winfield Farm or other local farm)

2 slices bread (pictured above Pain de Mie from Bob’s Well Bread)

Mayonnaise or other spread (such as one from local company Follow Your Heart)

Dijon mustard (optional)

1 tomato, sliced

A couple leaves of lettuce

Optional additions:

Avocado

Hummus (such as Baba’s)

Olive tapenade

Cucumber slices

 

Preheat oven to 400°. Place bacon slices on a baking sheet and bake for 15–20 minutes until very crispy. Drain thoroughly on paper towels, blotting any excess grease.

Toast your bread, or not, whatever your preference. Spread with mayonnaise. Purists will simply add the bacon, tomato slices and lettuce and call it day. A little Dijon mustard is nice, too. You can also add avocado slices and smash them slightly onto the bread to keep them from slipping. This turns it into a BLAT. For added flavor (especially if you are leaving out the bacon), you can add hummus or olive tapenade. Cucumber slices add a little more crunch. Slice on a diagonal and serve or wrap in waxed paper and pack it for lunch.

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