GZ'S ULTIMATE BLT
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
- Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
- Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
- In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.
THE ULTIMATE BLT SANDWICH
The platonic ideal of this inimitable sandwich.
Provided by Katie Workman
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- You can either bake your bacon (add 4 to 6 extra minutes to the cooking time for thick cut), or you can heat a skillet over medium heat and cook the bacon for about 6 to 8 minutes, turning it every few minutes until it is nicely crisp, but still pliable. Remove the bacon to paper towels to drain, then cut each slice in half crosswise.
- Spread about 1 teaspoon of mayonnaise on 1 side of each piece of bread. Spray a large skillet with nonstick cooking spray and heat over medium heat. In the skillet, place as many slices of bread that will fit, mayo side down, and griddle them up until the mayo side of the bread is nicely browned, about 1 minute. Remove the bread from the skillet, let rest browned side up, and griddle up any remaining slices.
- Place 4 of the slices of toast browned side down on a cutting board. Place a tomato on each piece, season lightly with salt and pepper, place 3 half slices of bacon on each slice of tomato, and top with a couple of pieces of lettuce. Generously spread the rest of the mayo on the non-browned side of the remaining slices of bread, and top the sandwiches with them browned side up. You now have a perfect BLT. Read on for some more ideas.
Nutrition Facts : Calories 477 kcal, Carbohydrate 30 g, Protein 13 g, Fat 34 g, SaturatedFat 9 g, Cholesterol 42 mg, Sodium 739 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
THE ULTIMATE BLT SANDWICH
Crispy bacon, juicy roasted tomatoes and crunchy lettuce all makes this BLT sandwich with smoky garlic mayonnaise the ultimate summer sandwich.
Provided by Alida Ryder
Categories Lunch
Time 1h20m
Number Of Ingredients 15
Steps:
- Pre-heat the oven to 170°c/340°f and line a sheet pan with parchment paper.
- Place the sliced tomatoes on the sheet pan and season with salt and pepper. Drizzle over the olive oil and place in the oven.
- Allow the tomatoes to cook for 45 minutes to an hour until they start to caramelize.
- Remove from the oven and allow to cool to room temperature.
- To make the aioli, place the egg yolks, lemon juice, garlic, mustard, paprika, smoked chilli, sugar and salt in a blender and blend for 30 seconds until well combined.
- Whilst blending, slowly pour the oil in a thin stream until half of the oil has been incorporated. The remaining oil can be poured in a little quicker as the mixture has already been emulsified at this stage. If your aioli seems very thick you can add a few tablespoons of water to thin it out, just make sure that you blend it well. Taste and adjust seasoning if necessary.
- Transfer the aioli into a bowl and set aside.
- To assemble the sandwich, spread aioli onto the slices of bread.
- Layer the lettuce, roasted tomatoes and crispy bacon on top then sandwich with another slice of bread.
- Serve immediately.
Nutrition Facts : Calories 397 kcal, Carbohydrate 36 g, Protein 21 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 80 mg, Sodium 2007 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
THE WORLD'S BEST B L T SANDWICH
So simple, and yet so many subtle differences transform "good" to "world's best." the way a sandwich is assembled is key to how good it tastes. A gread sandwich is never dry (too bready). I pull out and discard all the soft white centers from baguettes, leaving two cano-shaped halves. This hollowed out bread is then packed full and doused with a generous splash of "house" dressing. Closing one of these sandwiches is like shutting an overpacked suitcase!
Provided by MarieRynr
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First make the house dressing, by combining all ingredients in a blender except for the olive oil.
- With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
- Under a broiler or on a griddle, lightly toast the inside of the baguette.
- Combine the mayonnaise and pesto.
- Spread the pesto mayonnaise all over the inside of both halves of the baguette.
- Lay the bacon along the length of the bottom half of the bread.
- Lay the tomato slices on top of the bacon and drizzle with the house dressing.
- Fill the remaining cavity with the lettuce leaves.
- Close the sandwich tightly.
- Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
- You may need toothpicks to keep the sandwiches together.
Nutrition Facts : Calories 2468.9, Fat 95.2, SaturatedFat 18, Cholesterol 36.8, Sodium 3536.6, Carbohydrate 337, Fiber 18.9, Sugar 44.9, Protein 71.3
ULTIMATE BLT
In anticipation of the beautiful garden tomatoes I'm looking forward to, I want to post this recipe! I found this on myrecipes.com and adapted it to fit our tastes. Yummy! Please note the Basil Aioli makes 1 cup. And cooking time for Aioli is 30 minutes, not included in cook time for sandwich.
Provided by kittycatmom
Categories Lunch/Snacks
Time 20m
Yield 1 sandwich, 1 serving(s)
Number Of Ingredients 8
Steps:
- Sandwich ~.
- Spread one side of each piece of bread with basil aioli. Stack one piece with bacon, tomato slices, arugula leaves, and fresh mozzarella slices. Sprinkle with salt and pepper. Top with second slice of aioli-laden bread.
- Basil Aioli:.
- 1 cup loosely packed basil leaves.
- 1/2 cup extra-virgin olive oil.
- 1/2 cup canola oil.
- 2 egg yolks (can use 1/2 cup pasteurized whole eggs in place of egg yolks).
- 2 garlic cloves, minced.
- 1/2 teaspoon dried mustard, lemon juice, salt, and pepper.
- Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.
- In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.
- In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.
- Prep and Cook Time: 30 minutes. Notes: If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.
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