Some of us would rather be patient @Cornelius_Gotchberg , than brave the dreaded produce aisle.
I am not nursin' these puppies along for nuffin.
Friend brought me a beautiful head of romaine lettuce this morning from the farm.
I still have a few frozen tomaties.... Hellman's... check. Home baked bread.... check.
But there's no "B" in the house except for the accursed "maple bacon" yuk yuk in the freezer which I bought by accident.
So it won't be today, not even a frozen mater smithereen sandwee.

Mark_Thompson wrote: ↑Mon Jul 15, 2024 11:43 amMedium flat rate boxes ship pretty cheap with USPS, just sayin…
This Pink Gift is just dry enough inside that it wouldn’t make your bread soggy.

That there marvelously enviable Pink Gift come from seeds from your truly?

The Gotch

Need to know question: Do you cool your toast before you apply the mayo??
Just assuming, BLT for a hot day would be served cold?? Or do you mingle hot bacon and toast with cold mayo, L and T?

@Cornelius_Gotchberg Sho is. First ripe fruit so saved seeds, haven’t tried eating it yet.

@bower I go hot toast hot bacon regardless of ambient temperature, what’s your preference?

bower wrote: ↑Mon Jul 15, 2024 3:01 pm Need to know question: Do you cool your toast before you apply the mayo??
Just assuming, BLT for a hot day would be served cold?? Or do you mingle hot bacon and toast with cold mayo, L and T?

All our BLTs are served cold. Lately, we've been using Kontos Greek Flat Bread (https://kontos.com/product/10031/(https ... ct/10031/), which more easily keeps the contents from slipping out.

The Gotch

@Mark_Thompson I have made and enjoyed em hot in the past, but I noticed that the mayo melts and that kind of bothers me. Do not want to compromise the fine features of my Hellman's in any way. Now that we're also getting hot weather, the idea of using cold toast is... very appealing.
I just made myself an open faced sandwich today, with semi-cooled toast, unmelted mayo, lettuce, dill pickles, smoked salmon and white cheddar with a drizzle of garlicky dill-yoghurt dressing. Yup.... it was still a mess, hot or cold. I decided that I like cold toast though!!

Sart Roloise was today’s fruit. Got my BLT buddy back after a week long absence. Good to have my mini me who loves the sandwich almost as much as I do.

Now that is a good looking sandwich.

I'm out of lettuce these days so I had to settle for BT sandwiches the past two days, first of the year: lightly toasted sliced ciabatta roll, cooled; Hellman's on one slice of bread only; thick slice of tomato on top of the Hellman's, then bacon on top of the tomato, then the other slice of bread. No mayo melting but the bacon is still warm. Yesterday's tomato was Grasa de Calina; today's was Joe's Portuguese. Joe's Portuguese was huge and greatly exceeded the size of the bread, but that wasn't a problem!

I have enough bacon for one more sandwich; may try Dr. Wyche's tomorrow, or possibly Rose. When the bacon runs out, it will be melted cheese and tomato sandwiches, almost as good.

Went with Dr. Wyche's today; first time I've ever tasted one. Wow, that was a sublime sandwich! I definitely liked the Monday and Tuesday sandwiches a lot, but this one blew them away. Unfortunately, it wasn't a very photogenic sandwich, so here's a pic of the tomato as a consolation prize: Now I don't have any more bacon, and I'm sad.

Today’s fruit was Old German, kindly gifted to me by an old German. And Bosque Green Cherry just to fill a little void. Every bit as tasty as it looks.

Yer one certifiable Thick-Tomato-Slicer, @Mark_Thompson!

The Gotch

@Mark_Thompson, it's the tomato fan's version of "maraschino cherry in a slice of pineapple"!

Cornelius_Gotchberg wrote: ↑Wed Jul 17, 2024 5:19 pm Yer one certifiable Thick-Tomato-Slicer, @Mark_Thompson!

The Gotch

I grow a lot of flat boatshaped large tomatoes. For BLT's I slice them as thick as possible after coring and peeling them. A toasted large hamburger bun, sometimes a ciabatta bun, and home-made mayo with a half dozen slices of bacon and fresh Romain is not something to sneeze at. I always throw the tomato in the freezer for about 10 min. That's heaven on earth right there.

Old German's one of my faves, the coupla vines I planted this year aren't doing so hot.

The Gotch

Ken4230 wrote: ↑Wed Jul 17, 2024 6:01 pm

Cornelius_Gotchberg wrote: ↑Wed Jul 17, 2024 5:19 pm Yer one certifiable Thick-Tomato-Slicer, @Mark_Thompson!

The Gotch

I grow a lot of flat boatshaped large tomatoes. For BLT's I slice them as thick as possible after coring and peeling them. A toasted large hamburger bun, sometimes a ciabatta bun, and home-made mayo with a half dozen slices of bacon and fresh Romain is not something to sneeze at. I always throw the tomato in the freezer for about 10 min. That's heaven on earth right there.

If you like em thicc may I humbly refer you to post #124 of this very thread. Might be right up your alley.

Mark_Thompson wrote: ↑Wed Jul 17, 2024 7:33 pmIf you like em thicc may I humbly refer you to post #124 of this very thread. Might be right up your alley.

I distributed that there image Far-n-Wide!

The Gotch

Day 204 of 2024 Leap Year Of The BLT!, 162 remain. Monday Morning BLT Brunch falling on National BLT Day and including the 1st Beefsteak/Slicer from the garden is like going through a swinging door on somebody else's push; how often do you's find symmetry like that?
Big Lou just before picking: Big Lou (left) with the rest of the line-up: Their...um...Better Side: Sliced; just look at those lookers: We're ready for our close-up, Mr. Gotch: The Gotch

I'll have to get lettuce on the way home.
I forgot it yesterday.

Green Giant again, and grateful to be sharing it with three generations of BLT lovers, myself, my daughter, and my mom.