Surely the great BLT is the best sandwich ever invented. I recognise there are some incredible classics in the US. I must say, I do like the sound of pastrami on rye, and the Reuben sandwich. But I’ve not yet had the pleasure of eating any of those. As a child, my best friend’s family used to have great corned beef, cheese and tomato relish sandwiches that I also loved. Not the least because of all the home-made goodness of the relish and corned beef – home-made goodness I didn’t get in my own home. But what I love about the BLT, is not only the fabulousness of bacon, and the variety of textures, but because the bacon is balanced with the freshness and goodness of fresh, healthy, herbacious ingredients. Here’s how I make a BLT. What’s your favourite sandwich?
|2 (at least)||rashers||bacon|
*use your favourite lettuce or salad mix. I used the wonderful salad mix from Choku Bai Jo, but love using butter or oak lettuce, or cos.
Gently fry the bacon gently until crisp and golden. Lightly toast the bread (optional). Spread one slice of bread with a little Dijon mustard. Spread both pieces of bread with a good quality mayonnaise (I use Heinz Salad Cream, but home-made mayo would obviously work a treat). Arrange the tomato slices evenly over one piece of bread. Arrange the bacon on top. Pile as much lettuce as possible onto the sandwich before topping with the second piece of bread.