BLT’s have never made a regular appearance around our house mostly because neither Aaron or I are huge tomato fans. I remember as a kid, my mother making me a lettuce, cheese and bacon sandwich while the rest of the family ate BLT’s.
I’m not sure if it’s a hormone thing or I just finally stumbled on the ‘right’ way to make them, but I am hooked and these sandwiches have been on heavy rotation around our house the last two weeks (and Aaron loves them too, so I’m thinking it’s not completely pregnancy related).
The key to these sandwiches is to toast the bread with a little cheese and the tomato. The second is to not be afraid to liberally salt and pepper the tomatoes. Once they soften up and cook slightly under the broiler, the salt brings out tons of flavor.
- Good bread (as Ina Garten would say). I use a jalapeno cheddar bread from a local bakery but sourdough or even thick cut wheat bread would be delicious.
- Center cut bacon
- Sharp cheddar
- Salt and pepper to taste
Cook bacon. Broil the bread on both sides. After the bread is toasted slightly, layer one piece of bread with a slice of cheddar and the salted/peppered tomato and put it under the broiler until cheese melts and tomato softens slightly (about 2 minutes). When it comes out of the broiler add bacon, lettuce and avocado.
Smash it all down and devour.
Simple yet so good.