To BLT or Not to BLT?

A great BLT is the most satisfying of summer sandwiches. It’s mastery requires very few cooking skills. In fact, except for browning up some bacon, you don’t need to know how to cook, just how to shop; the ingredients — bacon, tomatoes, lettuce, bread, mayonnaise — must be the best you can find. In Bacon Nation, we skip the mayo and use a lower-calorie, flavor-packed dressing of mashed avocado and lemon juice. Here’s a list of our preferences to get your sandwich imagination going. But don’t spend too much time thinking about whether to BLT or not to BLT. Just make and eat one! 

The Bacon — We like it to be thick cut, not too crisply cooked, seasoned with pepper, and applewood or cherrywood smoked.  

The Tomato — must be a vine-ripened local summer tomato, sliced about a quarter to half-inch thick. 

The Lettuce — Iceberg is standard and fine, but dark Romaine leaves are also deliciously crunchy. 

The Dressing — Mayo is classic, but some like Russian Dressing. Our choice is mashed avocado with a healthy squeeze of lemon juice, salt and pepper. 

The Bread — A multi-grain, neither too thick, nor too thinly sliced and definitely toasted.