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Jul 15, 2009 09:32 AM

The Perfect BLT

I'm looking for recommendations on the perfect BLT. What type of bread, bacon, tomato, and lettuce do you use. Here's my typical BLT:

- Toasted white bread (still debating the best bread)
- Bacon (also needs recs for best brand)
- Homegrown tomatoes only
- Homemade Mayo (or Helmanns)
- Romaine lettuce
- Salt and Pepper

Let me know your thoughts on this Summertime treat!

- Skyline Time

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  1. I like a heartier BLT so I think you can stand to benefit from a good sourdough or whole grain bread lightly toasted in bacon grease. Spread on your mayo, top with lettuce (I sometimes use watercress instead), thick-cut bacon, sliced tomato, perhaps the barest crack of pepper and serve.

    7 Replies
    1. re: JungMann

      I buy a thick cut peppered bacon - so no need for the barest crack of pepper. Whole wheat, Best Foods mayo (Hellmans to the east) and (here I lose cred...) iceburg lettuce. Nice and crispy iceburg. Home grown tomatoes (though not for at least another month here). Raleys sells tomatoes on the vine that are quite tasty.

      1. re: JungMann

        Love sourdough for a BLT. How about a BLAT? Add avocado! Another one I'd like to try (haven't yet, but saw it on a menu) is to add olive tapenade to a BLT...or a BLAT for that matter! Fat city! :)

        1. re: kattyeyes

          Where have you been, fresh kitty, read the rest of the posts!

          1. re: Phurstluv

            Sorry, I was moved by "sourdough" and chimed in before I had read about other BLATs and BLOATs. Ah been workin'! ;)

              1. re: kattyeyes

                BLATs and BLOATs are great but a BLT is still the best, isn't it? Mmmm.

          2. re: JungMann

            Has anyone ever made BLT with green fried tomatoes?

          3. I like a toasted whole grain or wheat bread as well. English muffins sometimes stand in. Freshly cooked bacon, still warm. I use thick sliced Oscar Mayer, b/c it's readily available, but I sometimes doctor it with pepper or brown sugar. Not for a BLT, however.

            Only use lots of Best Foods, regular. Thick sliced tomatoes sprinkled w/sea salt & pepper. Beefsteaks preferable, but romas will do. I love romaine, but also use iceberg or arugula, if I have it.

            My diversions are to add a thick slice of mild to sharp cheddar under the warm bacon. I also slice ripe avocado on top of the tomato, before the lettuce. Technically that makes mine a BACLT! And it's great!

            1. I favor Boston lettuce, and I usually add avocado for a BLTA. It all revolves around the perfectly ripened tomato. It's my favorite sandwich; I sometimes prefer it to a steak dinner.

              4 Replies
              1. re: Veggo

                Oh Veggo, my Veggo, it's called a BLAT!

                We do BLTs only when we have vine ripened, local tomatoes, always a beefsteak type. Toasted bread, never white. Mayo on both slices of bread. Then at least three, preferably four slices of crisp bacon (usually OM) laid out straight and tidy on the bread. On top of that, go the sliced tomatoes, one layer only, then iceberg lettuce that's been sliced with a knife (don't argue with me!), then some s&p. Place the second piece of toast on and cut with a serrated knife so it all stays perfectly together. Except for the occasional slice of avocado, this is THE only way to have a perfect BLT. And once tomato season has passed, then no more til next summer. There are few things on which I am completely stubborn and this is one of them. A totally closed mind.

                1. re: c oliver

                  lol @ c oliver

                  and only thin sliced bacon so it's very very very crispy. My recipe is the same as yours only I will use 5 slices of bacon. And squaw bread, lightly toasted. And, with all due respect, it is BLTA

                  1. re: mollygirl

                    With some Vidalia onion, it becomes a BLOAT! And now I want five slices :) And definitely thin-sliced bacon.

                    1. re: c oliver

                      One time I was seasoning a new cast iron so decided to fry up some bacon (best way right?). That cast iron is sooo good for bacon. Before I knew it, I had fried up and eaten the whole pound!!! Was talking to my sis and she said, Yes, but the was pre-cooked weight! So I said, yeah, right I only ate 1/2 pound. She said, say it in ounces, it sounds less :-) Love my bacon!

              2. When I was little, my family always made BLTs with cream cheese instead of mayo. The tangier taste of the cream cheese is really delicious with the smokey bacon. Whenever I have a BLT out now I always miss the cream cheese

                1. Another interpretation. Applewood-smoked bacon, sliced thick. Heirloom tomatoes, we prefer Purple Cherokee. Whole grain bread, but not too dense, toasted. Best Foods mayo (we're on the west coast) on one slice and Miracle Whip on the other slice (be certain to spread all the way to the edges). Romaine hearts for the letttuce. Avocado, of course. Radish sprouts.

                  1 Reply
                  1. re: TomSwift

                    Applewood smoked bacon is the way to go. Trader Joe's sells a delicious kind. I prefer the romaine leaves to the hearts, forgo the radish, and prefer a homemade mayo if it's possible, but I wouldn't toss TomSwift out of my kitchen...