This BLT is from a recipe by Katie Workman, author of cookbooks "Dinner Solved!" and "The Mom 100 Cookbook." Photo by: Sarah E. Crowder via AP
June 6, 2018 10:37:23 AM
As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.
One the one hand, the bread, bacon, lettuce and tomatoes all become one better-than-the-sum-of-its-parts whole. On the other hand, the ingredients still manage to remain distinct. You're aware of the crisp-tender bread, the juicy lush tomatoes, the crunchy lettuce, the salty frizzled-up bacon and the mayonnaise pulling the components together. E pluribus unum.
I've ratcheted up the classic BLT a notch or two here by adding tarragon to the mayo, not only inside the sandwich but also on the outside of the bread before it's griddled, to give extra flavor and caramelizing.
What makes it a California BLT is the addition of avocado and sprouts.
Buy good bacon. Use good mayo. Find a great tomato. Make sure your avocado is ripe. After that, all you have to do is assemble, and you will have a fantastic sandwich.
Servings: 4 sandwiches
Start to finish: 25 minutes
8 slices thick-cut bacon, halved crosswise
1/2 cup mayonnaise
2 teaspoons minced tarragon
2 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper to taste
8 slices good bread, country white, sourdough, multigrain, your choice
1/2 teaspoon finely minced garlic
1 large tomato, sliced
1 avocado, peeled, pit removed, and sliced
4 slices romaine heart lettuce, sliced crosswise
1/3 cup sprouts, such as broccoli sprouts
Nutrition information per serving: 473 calories; 229 calories from fat; 25 g fat (5 g saturated; 0 g trans fats); 18 mg cholesterol; 899 mg sodium; 52 g carbohydrate; 5 g fiber; 8 g sugar; 14 g protein.
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