Sandwiching is a passion for me (and if you consider a hamburger to be a sandwich, then it’s my biggest passion.) The BLT is a classic, but that doesn’t mean it can’t be improved upon. I call this monster of a sandwich BBLACT (Bacon, Bacon, Lettuce, Avacado, Cheese, Tomato.) Lets take a closer look at the ingredients:
Get your s*&^ together!
*Bacon. We are actually rolling with two bacons here, because, look at the website name. First we have a top quality, THICK local applewood smoked bacon, then we have some pancetta, the Italian cured bacon equivalent that can actually be eaten uncooked, but we are of course frying up for this work of art.
*Lettuce, or more specifically, arugula for this purpose because arugula is delicious and its peppery flavor compliments the bacon like a charm.
*Avocado, because when have you ever encountered an avocado in a sandwich and not been happy about it?
*Cheese. For some reason, most BLT’s don’t usually have cheese. I find this borderline insulting. Now, we don’t want something that will overpower the bacon, or tons of it, but in moderation, cheese should always be welcome to the sandwich party. Here we are going with a mild smoked gouda, but not too much
*Tomato, coming into season, you can find some awesome heirloom varieties out there. A bad tomato can really be a buzz kill on a BLT, but a delicious one will make it extra awesome.
*Red onion, but not too much. Not enough even to deserve a letter in the name, a few thin slices should do.
*Bread is up to you, but go with something good and soft in the middle, without too hard of a crust. With a sandwich this huge, you don’t want a hard crust cutting up your mouth as you try to devour it. I got this loaf at Whole Paycheck.
Mayonnaise is NOT an ingredient. I hope I don’t lose to many of you here, but I despise mayo. I guess I was born without the Paula Deen gene, but I just don’t understand the appeal. My condiment of choice is always mustard and in this case we have an amazing champagne whole grain mustard that we got from the National Mustard Museum in Wisconsin, because we are awesome and really know how to party on vacation.
Let’s do this:
The composition of a sandwich is much more important than most people acknowledge. I won’t go into detail with my stacking opinions, because this post is already pretty ranty, but let this beautiful photo be your guide.
And there you have it, folks. I believe this to be the best BLT in the world, but sandwiches are very much a matter of personal preference. I know some out there may decide to use this recipe and put mayo on it, which is regrettable, but something I cannot change. Ironically, this is probably the only thing on this blog that does not need more bacon.