By me, just now. I feel like the king of sandwiches needs its own thread.

I like wasabi mayo on mine, got a friend who calls that sacrilege and heresy, what does everyone think?

Also ever had a good restaurant BLT? I know nothing compares to homegrown but…

All-time best BLT tomato?

Related note, @Tormato has Bacon Lettuce and This, which I feel is one of the best tomato names of all time.

My first BLT was at KMart in the late 1980s. It was amazing.

Will have to bump this thread months down the road to join you in a BLT!!

And we're just finding out about this now...114 days into the year????

We have a BLT Brunch every Monday morning...so Run 'Er Up The Flag Pole!

The Gotch

Had them at home growing up with home grown tomatoes, home grown bacon and home grown lettuce.
First one in a sandwich shop outside home in California.

Love a good BLT. Getting very close to BLT season.

Bacon lattice and this...

I have been itching for a BLT - starts right before I start my seeds and grows until I get tomatoes growing in the garden. Sandwiches made with store bought ones just are not the same. A good rustic bread, fresh lettuce and tomatoes, thick cut bacon, a bit of salt and pepper.... oh my, heaven for the taste buds! If I get into a wild and crazy mood, lol, I throw in some slices of avocado for a BALT.

OT - but growing up, we'd often have just tomato slices as a side, with a tad of salt and pepper - so good! Hubby who grew up as the son of a root vegetable farmer in Newfoundland, just doesn't get the concept.

CrazyAboutOrchids wrote: ↑Tue Apr 25, 2023 6:47 am ...A good rustic bread, fresh lettuce and tomatoes, thick cut bacon, a bit of salt and pepper....
OT - but growing up, we'd often have just tomato slices as a side, with a tad of salt and pepper - so good! Hubby who grew up as the son of a root vegetable farmer in Newfoundland, just doesn't get the concept.

Homemade bread here. Gotta have it. Fortunately it's the only bread here.

Mom always had slices of tomatoes on the supper table when they were in season and never out of season. She'd get them from a good farm stand up the road along with some of their fresh corn. Good stuff!

MarkAndre wrote: ↑Mon Apr 24, 2023 5:38 pm My first BLT was at KMart in the late 1980s. It was amazing.

On a blue plate?

I sort of like the bacon weave thing if I were not frying it for the best taste, but would have to use two of those in a sammy. Lots of bacon, lots of tomato and a good crisp lettuce, maybe some ripe avocado slices in there !

Danny wrote: ↑Sun May 07, 2023 4:15 pm I sort of like the bacon weave thing if I were not frying it for the best taste, but would have to use two of those in a sammy. Lots of bacon, lots of tomato and a good crisp lettuce, maybe some ripe avocado slices in there !

I give the nod to skillet or flattop fried bacon for superior texture and flavor over bacon cooked in a oven, not that oven cooked bacon isn’t very good because it is. Oven cooked bacon and skillet fried bacon definitely taste different and the texture is different.

I’ve only had the one BLT in 2023 so far with that great and only Bear Creek tomato so far. I have no idea what the next BLT tomato will be. My next slicer is a 6.4 ounce runt black krim and that’s going on a hamburger tomorrow.

Does everyone have their favorite tomato for a BLT? Maybe this will be the year I find the true Holy Grail of BLT tomatoes.

https://altonbrown.com/recipes/blt-salad/

An Alton Brown BLT salad recipe in the link.

BLT (Bacon Lettuce and This) for a blt.

You must understand that the superb tomatoes, from my garden, never go in a sandwich. They go it alone, sometimes with just a little bit of salt.

How about bacon lobster and tomato?

worth1 wrote: ↑Sun May 07, 2023 9:37 pm How about bacon lobster and tomato?

I do have one left in the freezer, I should try that.

A BLT doesn't always make the tomato the star for me. I do an open-faced T with plenty of homemade mayo and coarse salt and pepper. If I wanna go fancy I'll top with slivered almonds and basil, but that brings us back to more than T.

This thread is a couple of months too early for me

Kraky wrote: ↑Mon May 08, 2023 1:16 am A BLT doesn't always make the tomato the star for me. I do an open-faced T with plenty of homemade mayo and coarse salt and pepper. If I wanna go fancy I'll top with slivered almonds and basil, but that brings us back to more than T.

This thread is a couple of months too early for me

It's never too early for great ideas, like making it an open-faced sandwich.

With less bread, even if it's a great tasting bread, more tomato flavor comes through. And, having two open-faced sandwiches (more tomato) instead of one closed-faced sandwich, becomes an option. One just might want to go a bit lighter on the mayo, though.

Danny wrote: ↑Sun May 07, 2023 4:15 pm I sort of like the bacon weave thing if I were not frying it for the best taste, but would have to use two of those in a sammy. Lots of bacon, lots of tomato and a good crisp lettuce, maybe some ripe avocado slices in there !

The day I put avocado on a BLT, is the day I grow a man bun and a soul patch.

Tormato wrote: ↑Mon May 08, 2023 5:39 am

Kraky wrote: ↑Mon May 08, 2023 1:16 am A BLT doesn't always make the tomato the star for me. I do an open-faced T with plenty of homemade mayo and coarse salt and pepper. If I wanna go fancy I'll top with slivered almonds and basil, but that brings us back to more than T.

This thread is a couple of months too early for me

It's never too early for great ideas, like making it an open-faced sandwich.

With less bread, even if it's a great tasting bread, more tomato flavor comes through. And, having two open-faced sandwiches (more tomato) instead of one closed-faced sandwich, becomes an option. One just might want to go a bit lighter on the mayo, though.

In general, sandwiches make me wonder why the invention of this cruel joke? In order to do the layers right for taste purposes, you end up with something that requires a bigger maw. Then when you do manage a bite, pieces may be pulled out, juices squeeze all over your hands...
BLT does have the advantage of being made with toast. A more solid foundation.
Oh and that flat leaf lettuce which is so useless in a salad, we know what that was invented for....obviously.

Mark_Thompson wrote: ↑Mon Apr 24, 2023 5:28 pm By me, just now. I feel like the king of sandwiches needs its own thread.

I like wasabi mayo on mine, got a friend who calls that sacrilege and heresy, what does everyone think?

Also ever had a good restaurant BLT? I know nothing compares to homegrown but…

All-time best BLT tomato?

Related note, @Tormato has Bacon Lettuce and This, which I feel is one of the best tomato names of all time.


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This site is likely viewed by minors, so I will not comment beyond sacrilege and heresy.