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Sep 19, 2006 07:43 PM

How do you prefer your "B" in your BLT?

Do you like it soft and rubbery (maybe "chewy" is probably or more apt description); or do you prefer it charred and crispy?

I prefer the latter.


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  1. Crisp but not charred. Just beautifully browned.

    3 Replies
    1. re: Candy

      Agreed. It should be crisp enough to break in one bite without having to gnaw on it, but it definitely shouldn't shatter at your first bite. Brown, not black.

      1. re: Candy

        I'm with you. Nicely browned, and straight as an arrow. I only like the soft, fatty pieces with fried eggs- though even then I prefer them crisp.
        My mother ALWAYS either burned it, or served it rubbery. To this day, whenever I cook bacon for her, she asks me what kinds it is, and then says that it cooks up nicely! DOn't have the heart to tell her that she, too, can get bacon to cook that way if she cooks it slowly. But i try to be a good daughter and let it go!

        1. re: Candy

          Yep, crisp (haven't had it charred but would probably like that too)...I definitely look for a crunch sensation when biting into a BLT.

        2. For a classic BLT on toasted sliced bread, I think the bacon has to be crisp or the sandwich will fall apart at the first bite.

          If you prefer your bacon chewy, better to use a baguette.

          1 Reply
          1. re: Robert Lauriston

            I prefer chewy and, yep, I use baguette with mayo, whole-grain mustard, bib lettuce, and some heirloom tomato slices at least for two more weeks until my garden is all done and I can't get nice bradywines anymore.

          2. I like my bacon on a BLT to be crisp (as aptly described above) with the fat having a tiny, tiny bit of chewy (spring)'s what keeps the bacon from shattering and of course has flavor. If you totally render the fat from the bacon, that's when it shatters on contact. It's a fine balance. That said...hey it's bacon and if it's browned, I'll eat it.

            1. Ah... a true American original.
              I don't think the bacon has to be ultra-crispy--the lettuce will do that job. It should have a residual meaty tenderness so as to play off the contrasting textures of the two vegetables. Yum!

              1. Another one for crisp, but also THICK.