Nothing says summer like a BLT with the thickest, juiciest tomatoes you can find. There’s really no reason to alter this classic combo but obviously we couldn’t help ourselves. Use plain mayo if you’re a purist (not that there’s anything wrong with that) or give it a little somethin’ somethin’ with our chipotle lime version.
Equipment Needed: Frying Pan, Fork, Chef’s Knife, Cutting Board, Butter Knife, Bowl or Large Cup, Paper Towels
Serving Suggestion: Individual Plating
Suggested Wine Pairing: Chardonnay, Pinot Noir
Suggested Beer Pairing: Pilsner, Wheat Beer
- 12 strips of thick cut applewood smoked bacon ($6.99/lb)
- 2 large heirloom tomatoes (about $3/lb)
- 8 slices of bread (we used ciabatta rolls) (about $3/loaf)
- 1 lime (about $0.30/each)
- 1 1/4 C of mayonnaise ($3.99/15 oz jar)
- 1-2 TSP ground chipotle powder (about $5/4 oz)
- 2-3 C mixed greens ($3.89/5 oz package)
- Before you start anything, scoop your mayo into a large cup or bowl, add a teaspoon of chipotle powder and squeeze in the juice of half a lime. Stir thoroughly and give it a taste. Add more lime juice and chipotle powder to your liking and pop the mix in the fridge to let the flavors meld a bit.
- Put your frying pan over medium heat and add your bacon so there’s space between the strips; you’ll most likely have to do a couple batches. Drain the cooked pieces on paper towels until you’ve finished them all.
- While your bacon is sizzling wash off the tomatoes and remove the stems. Cut each flavor grenade into 1/4 inch slices and set aside. Rinse your lettuce while you’re at it.
- Toast your bread of choice. We used a soft ciabatta roll but thick cut whole wheat or a Pullman loaf are also highly recommended. Once toasted, spread the mayo generously on each piece and layer on tomatoes, three strips of bacon (or more if you prefer) and lettuce. Smile and try not to get tomato juice all over yourself as you devour.