This is a very simple and classic sandwich. But most of the time, this sandwich is being done wrong. BLT consists of bacon, lettuce and tomatoes. The star of the sandwich is actually the tomatoes because it is the only ingredient that doesn't go well with the rest. In order to make a great BLT is to get good quality tomatoes. Tomatoes are seasonal, so try to get your hands in which ever varieties are in season. You also have to get those beefy ones. Another tip is to season the tomatoes way before assembly of the sandwich. By seasoning the tomatoes will allow the unpleasant moisture to be drawn out.
When you the most important part right, let's talk about the bacon. Isn't it frustrating that when you take a bite into a BLT sandwich and all the bacon get pulled out? You're left with a pair of soggy bread, lettuce and tomatoes. To solve that, we only need to cook the bacon until it starts to sweat. If we cook it too far, it will end up crispy and we will face the problem again. Do not worry about not having any crispy crunch, because we will be adding in the bacon jam.
As for the lettuce, only use iceberg lettuce. I am using a rich eggy bread like brioche or challah for my BLT, as it gives the sandwich the body which I am looking for. The sauce is a simple science of mustard, ketchup, mayo and walnut butter. I got the walnut mustard idea from one of my InstaFam @feldtfred. Check out his profile and give him a follow. I hope I do some justice to this classic sandwich and I hope you will give this recipe a try.
(Make 4 sandwiches)
Fresh Beefy Tomatoes Preferably Organic, 2
Sea Salt, Pinch
Black Pepper, Pinch
Turkey Bacon Halved, 8 Slices
Maple Syrup Preferably Grade 'A', 4 TBSP
Unsalted Butter, 4 TBSP
Brioche / Challah Bread, 8 Slices
Salted Butter, 8 Heaping Spread
English Mustard, 2 TBSP
Tomato Ketchup, 2 TBSP
Kewpie Mayo, 2 TBSP
Walnut Butter, 2 TBSP
Fresh Iceberg Lettuce Shredded, 1/4
Turkey Bacon Jam, 4 Heaping TBSP
Cast Iron Skillet / Pan
Please visit my "How To Make Turkey Bacon Jam" page for the recipe.
Slice the tomatoes into 1/2 thick.
Season the tomatoes slices well with sea salt and black pepper.
*Seasoning the tomatoes will draw out the unpleasant moisture.*
In a skillet over medium heat, add in 4 slices of bacon.
Add in 1 TBSP of maple syrup.
Once the bacon start to sweat out it's juices, flip and cook the other side for about 15 seconds.
Remove from heat and repeat the process for the remaining bacon.
*We only need to cook the bacon until it is tender and juicy. Cooking it too far will cause the bacon to crisp up.*
Using the same skillet, add in the bread.
Allow the bread to mop up all the bacon juices and fat.
*We only need to toast 1 side of the bread.*
Once lightly charred, remove from heat.
Immediately spread butter onto the toasted side.
Spread butter as soon as the bread came out toasting, will allow the butter to melt into all the nooks and crannies of the bread.
Assemble the sandwich.
In a bowl, add mustard, ketchup mayo and walnut butter.
*To make walnut butter, simply blitz a good handful of walnut in a blender until a smooth butter is form.*
Mix to combine well.
Place 2 slices of bread on a working surface, toasted side down.
Spread the sauce on each bread.
Lay the bacon strips over the top, follow by lettuce and 2 slices of tomatoes.
Lastly, add 1 heaping TBSP of bacon over the top.
Sandwich with the other slice of bread.
Repeat the process for the remaining sandwiches.