BLT

Post author:Angel
Post published:January 3, 2021
Post category:Uncategorized
Post comments:2 Comments

BLT is always popular lunch counter staple. Sweet salty bacon, crisp cool lettuce, juicy tomatoes, toasty bread and creamy mayo – perfect bite. Unless the bacon is too tough and those slices slide out and you are left with a sad LT. Who wants a lettuce and tomato sandwich??? Problem solved, with bag-o-bacon. Actually easier to cook too.

Start a handful of bag-o-bacon from the freezer in a small cast iron over medium heat.

While the bacon is cooking toast two pieces of bread – again directly from the freezer to the toaster. It may take a couple toasts to thaw and toast if your toast is timer based, if it is temperature based it should be fine. Once you get to know your toaster no problems.

Give the bacon a stir as it renders and crisps. I like a good amount of black pepper on my BLT’s so pepper to taste.

Spread both toasts with a generous smear of mayo – that will be the glue to hold everything together.

Remove the bacon from the pan with a fork or slotted spoon and drain on a paper towel.

Quarter some cherry tomatoes, place the tomatoes on one side and the drained bacon on the other.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.