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The Kitchen Table

FAVORITE way to eat a blt

13 days ago

Posted on FB and I am craving this:

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Comments (22)

Mystical Manns
13 days ago
Toast, mayo, tomato, salt & pepper. Yummers!
arcy_gw
13 days ago
No need for salt/pepper here.
Related Discussions
Anatomy Of The Perfect BLT :P
Q
Comments (57)
llaz Quote: "a clove of garlic and two or three anchovies" Garlic and anchovies on a BLT? What were ya thinking, Lou "pizza?" lol For you Lou I found someone who might just agree with you so smitten are they with anchovies they"ve penned an "Ode to the Anchovie" see link below. :D barkeater Quote: "You start with a thick slice of your favorite tomato, up against REAL mayonnaise, with a high quality, crispy bacon, on nonbleached italian white bread. Lettuce is insignificant and use the absolute minimum possible, and add salt and pepper to taste. Anything else is SOMETHING ELSE, not a BLT." YES, YEEESSSSSSSSS, that's it! lol So simply and eloquently stated, too. newbie_2007 Quote: "as many 1/4 inch slices of tom that you can wrap your mouth around (some have bigger jaws than others)" hehe, that's why I'm thinking you should really make your own BLT's who better to judge these things. If someone makes your BLT sandwich TOO big you gotta wonder what is it they are really saying to you, lol trudi_d Quote: "We had a spec book that gave instructions on how to make sandwiches-----we were requred to cut on the diagonal. Great thread, this is the first I've looked at it." LOL, sort of reminds me of cooking in the Army, kinda funny that. Thanks! :) cziga Quote: "I had a BLT (not made by me) the other day that had mustard on one slice of bread and mayo on the other. On no account does mustard belong in a BLT. Not that its a bad condiment, but it obscures the tomato flavor and it altogether a bad idea." Certain taste combinations don't even "sound" good together although I've been meaning to try the Elvis' "banana and peanut butter" sandwich sometime. :D moosemac Quote: "Hubby likes: A thick slice of any large home grown beefesteak tomato, iceberg lettuce, Armour Black Label bacon, Cain's Mayo and Wonderbread toasted golden brown." Brand loyalty (I love it!) and the Wonderbread is an excellent bread for a classic BLT it has no flavor doing what bread should do which is hold ingredients so you can get them to your mouth without too much "fuss & muss". :P Moosemac, just curious but have you tried anchovies with the garlic on your BLT might go good with the cibatta bread, check with Lou, hehe :P Here is a link that might be useful: Ode to the Anchovy
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What is Your Favorite Way to Fix and Eat......?
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Comments (29)
Cheryl Ok, When I make twice baked potatos it is not a recipe but rather just a combination of a technique and your imagination. I start with large potatoes. I prefer large Idaho bakers that are running about a pound each. If I am cooking something in the oven I put then in the oven to bake, otherwise I nuke them till they are done. I then slice each potato in half longwise, and use a tablespoon to scoop out most of the flesh, leaving the skins about 1/4" thick. Making the filling is basically just like making mashed potatoes only instead of using a hand masher I use an electric mixer and work up to high speed toward the end of the process to fluff it up good. The ingredients in the filling ultimately depend upon what entree I am serving the potatoes with. If I am planning to serve them with beef or pork I generally add milk and butter or margarine just like making mashed potatoes, but if I am serving them with baked chicken I use some of the chicken broth from the chicken. Sometimes I bake fish in milk, butter, onions and corn and I use some of the milk broth from the fish pan. Next I add shredded cheese. Usually its shredded yellow or white cheddar, but if I am making a spicy meal I use shredded Monteray Jack cheese. Most people like bacon bits in them, but I am not big on bacon however I do like to add chopped chives, finely chopped onions, minced garlic and sometimes I even add mexican salsa. (Not all those things at once mind you. I just like to make them a little different each time, It all depends on what I have at hand.) And if your feeling real decadent add some sour cream, but then if that is not on your diet, I have had success with using some yogurt. Now mix all that on high speed to work a lot of air in and fluff it up real good, then spoon that mixture into the potato skins and heap it up real high. If the oven is still hot you can put those on a cookie sheet and set them under the broiler for a few minutes to get a light brown on the tops, but if you nuked the potatoes and your not using the oven, here is a tip I learned from a chef in a big convention center. Use a Propane torch to put a light brown on them, nobody but you will ever know. (The torch also works perfect to put those nice little brown peaks on your maraingue pies). When I use the nuke and the torch I can make them start to finish in about 20minutes. Now generally when I make them I make about 6 or 8 even though its just Jan & I. We each have one with the meal the the rest are wrapped and popped in the freezer where they can be quickly pulled out and nuked later.
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Making a Few BLT, T, T, T.s
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Comments (13)
Thank you everyone for your very flattering comments. Sleevendog, you gave a very reasonable and fair criticism for my BLT. Thank you. Let me give you a little background on how I ended up with a somewhat challenging looking BLT. First, it is always my preference that a sandwich should not be too thin. Thin is for making cookies and pancakes. Also, a sandwich should not be too thick. You should not risk dislocating your jaw trying to bite into one. In trying to make a typical normal BLT with lots of flavor, there is a need to pack lots of tomatoes and bacon. So you end up with a drippy soggy mess that falls all over the place Here I tried to re-engineer a BLT that is very flavorful but just thick enough to be a reasonable not too thick BLT, with lots of flavor and not soggy drippy, one that does not require you to wear a bib to enjoy. Tomatoes – very thickly sliced juice fresh tomatoes, only sweet juicy center-cut slices, still warm from the hot summer garden, were put into the dehydrator for about 4 hours under low heat. The thickness of the slices were reduced to about ½. The slices were cut into halves so they would fit better on a square sandwich. They also happened to fit on my square platter. Bacon – Normal fried or baked bacon rashes tend to be fatty or too overcooked. They also come in all kinds of shapes which can take up a lot of room if you want a lot of bacon on your BLT. I came up with a way to bake bacon so that the end result is a slab of high density bacon that is very uniformly done, very flat, very crispy without overcooking or fatty. I am not a fat eater. Again, because the bread was square, so the slab of bacon was square in shape, which also fitted nicely on the square platter. Lettuce – from my garden, freshly picked, washed by rain. The bread – bread needs to be very fresh, I used 100% whole wheat bread, slightly toasted. Folks, I ended up with a very unusually tasty BLT with intense tomato and bacon flavor. I am spoiled. I highly recommend the above method. dcarch
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Psssssss-------- BLT, BLT!
Q
Comments (18)
Thank you very much everyone for your wonderful comments! tsugajunkie , I have not made one with chard. I should give that a try. I like chard, and I have a ton of chard in my garden. defrost49 , yes, that is black garlic sauce, home made. Martha Scott , I don't always make BLT, I have made many kinds of B?Ts. catherinet , Bacon was on sale. I have 10 lbs in the freezer. Good enough for the tomato season this year. bragu_DSM 5 " Garden fresh tomatoes are the best ... 1,000x superior to the flavorless store bought, ---" Thanks for telling me! Now I am unhappy. My tomatoes are only 500x better than store bought. :-) FOAS, when I have too many tomatoes, I put them in the fridge. I know people say you shouldn't, but I have not noticed any lack of quality with chilled tomatoes. 2MD, you are embarrassing me. I know I have this bad habit of always play with my food. A friend told me this is the most "politically correct " plated dish: The tomatoes are rainbow colored, and the sauces are black and white peacefully hanging out together. Andie , yes, those are Sungolds. Annie, you should try GWR tomaotoes. That in the picture is Green Giant. In the oicture the yellowish one is actually White Queen, and the yellowish orange one is Amanna Orange. dcarch
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sushipup2
13 days ago
last modified: 13 days ago
I prefer soft white bread untoasted, the kind I only buy and eat during tomato season.
yeonassky
13 days ago
For me it's on rye bread. Pepper no salt. Yum is right!
LoneJack Zn 6a, KC
13 days ago
last modified: 13 days ago
That's not a BLT, it's a tomato sandwich! I probably make more club sandwiches during tomato season than I do BLTs. I always slice thin and vacuum seal some of the left over turkey from Thanksgiving just for this reason.

Now am hangry!
anneliese32
13 days ago
Sourdough rye, butter, sliced tomato, salt and chives, eating it right now.
Uptown Gal
13 days ago
Nobody eats the L part? I skip the tomatoes....can't do raw tomatoes anymore! I just

have the BL part with Mayo on White or Whole Wheat bread.
LoneJack Zn 6a, KC
13 days ago
I put the lettuce on the bottom to help protect the toast from getting soggy from the tomato juices. Tomato goes next then bacon on top. If I'm making a club sandwich the turkey goes on top of the bacon.
blfenton
13 days ago
My favourite summer sandwich growing up (are you ready?) was fresh bread, sliced tomatoes, sliced cucumber, lettuce - all from my mom's garden - with peanut butter on one side and mayo on the other with freshly ground pepper (no salt). Oh the memories of warm summer days and childhood.
functionthenlook
13 days ago
I just harvested my first two tomatoes. Used them in cottage cheese. Next will be a good tomato sandwich.
Kathsgrdn
13 days ago
Toasted bread, Miracle Whip, home grown tomotoes, lots of crunchy iceburg lettuce, very crispy bacon, and mustard.
Sherry
13 days ago
last modified: 13 days ago
4 slices bacon baked in oven. 1 for snacking and 3 for sandwich. Toasted bread, 2 slices. Toasted bread, Blue Plate mayo, lettuce, tomato, salt, pepper. Other side. toasted bread, French's mustard, bacon. Top one with the other.

I like the Sara Lee Artesian bread.
carolb_w_fl_coastal_9b
13 days ago
Agreeing that's not a BLT, but rather just a 'T' - I've never had one, tho I've had plenty of BLTs 😃

The rye bread suggestion is very appealing...
ladypat1
12 days ago
Soft white bread, mayo, salted tomatoes. Also like same sandwich with peanut butter on one slice, mayo on the other .
chloebud
12 days ago
We had them for lunch yesterday…BLAT’s since we add avocado. Toasted sourdough, mayo, lettuce, tomatoes (lightly salted), bacon and sliced avocado.
woodnymph2_gw
12 days ago
An old fashioned Southern favorite: Hellman's mayo, the fresh sliced tomatoes on SOFT WHITE bread! I don't need salt or pepper on mine but I know many do. I also like to add a couple of fresh basil leaves....
tsugajunkie z5 SE WI ♱
12 days ago
We do BCTs with chard instead of lettuce on whole wheat toast, Duke’s mayo and just a bit of pepper and onion powder.

tj
OutsidePlaying
12 days ago
last modified: 12 days ago
Lightly toasted thin sliced whole wheat or whole grain bread, Duke’s mayo, Cherokee Purple (or Carbon) tomatoes sliced thick, crisp bacon, romaine. Sometimes just the tomato and avocado to vary it up.
wildchild2x2
12 days ago
last modified: 12 days ago
Toasted white bread. No mayo. Four slices of thick cut hickory smoked bacon done to crispy with a little bit of chew, ripe sliced tomato, iceberg lettuce (not shredded) and sometimes sliced avocado, sometimes not.

I will also eat bacon sandwiches on toast with an over medium egg.

All time favorite is a triple decker turkey club (real roast turkey, never deli meat) on white toast.
laceyvail 6A, WV
12 days ago
Tip I read about in a cooking magazine: salt the tomatoes and let them sit a few minutes before you put them on the sandwich. You lose a little liquid and the sandwich doesn't get so soggy. Definitely works well.
glenda smith
Original Author
12 days ago
lunch, today
raee_gw zone 5b-6a Ohio
11 days ago
last modified: 11 days ago
I adore tomato sandwiches from home grown tomatoes. My next door neighbor always grew several varieties and gifted me the excess. My sandwiches were like Glenda's -- mayo, salt, pepper - but prefer sourdough bread. I had to stop eating them, though, because I realized that the tomato was causing the arthritis in my fingers to flare

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