- Bacon: 3 to 6 strips per sandwich depending on the size of bacon and sandwich
- Lettuce: Iceberg is “classic” and probably the only time you’ll see it in one of my recipes. Other lettuces or spinach would work as well–but I like the crunch and nutritional insignificance of iceberg on a BLT. 🙂
- Tomato: about one small one per sandwich–get the freshest ones you can
- Mayonnaise: I like Kraft Real Mayo, but Hellmann’s/Best Foods or Duke’s are excellent as well)
- Sliced bread: Classic would be plain ole white bread, but I rarely buy that. A nice whole-grain variety is what I’ve used here.
- Salt & Pepper
To my North American readers, a BLT recipe might seem a little silly–it kinda does to me too. But I have readers all over the world (can you believe that Pakistan is my third largest referring country after the US & Canada?!) and I especially think my Thai readers should try this one. To any Thai readers, you gotta use CP Brand bacon for this–it’s the best!
Also, since fresh summer tomatoes have been coming in here lately, it’s the perfect time for BLTs and maybe this will remind a North American who hasn’t had one in a while to make some. On to the recipe.
Cook the bacon (pan fry, oven bake, deep fry, even microwave in a pinch), rip off some lettuce, slice the tomatoes and toast the bread. Lightly salt and pepper the tomato slices–adjust salt depending on the saltiness of the bacon.
To assemble, spread mayonnaise on BOTH slices of toast–I never said this was a low fat sandwich! On one slice of toast, lay down your bacon, top with tomato, lettuce and then the other slice of toast. That’s pretty much it. A nice addition to a BLT is fresh avocado. I like to eat mine with kosher dill pickles and some of my mom’s Pennsylvania Dutch potato salad–but that’s another recipe, which can be found right here: Mom’s Potato Salad.