The
perfect BLT sandwich occurs annually in a narrow time span. It appears in the
summer only when juicy, red tomatoes ripen in the garden and ends when the
first frost comes or a bit later, depending on how many ripening tomatoes are
on hand.
Given
ripe, homegrown tomatoes, one must turn attention to the other ingredients,
each important, for the BLT is a meld of tastes and textures made in heaven, if
made well.
The bacon
should be free of nitrates and nitrites and thinly sliced. It should be chosen
for its generous streaks of lean and be slowly fried over medium low heat. It
must be turned frequently during this process, and when it is uniformly crispy,
drained on a paper towel.
The
perfect BLT is built on thinly sliced bread that has structural integrity,
meaning that it does not smush or crumble or break. The best bread for this purpose is Slow Rise Bread (see post
of July 4, 2011 for the recipe). A good, thinly sliced sourdough also has
integrity and will suffice. (see post of August 12, 2013)
The
lightly toasted bread is slathered with Miracle Whip. Personally, I will accept
no substitute, but some unenlightened souls use mayonnaise.
The
lettuce must be that demeaned and under-appreciated variety, iceberg. What
gives iceberg the advantage in this instance is its tight layers of leaves and
its slight crunch. Limp lettuce has no place in the perfect BLT.
Here is
it, ready for final assembly, and here’s to BLT season!
Copyright
2013 by Shirley Domer
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