Blt

[Vagus]

How do you make yours?
Haven’t made one for a number of years but just fancied one and happen to have all the ingredients in so that’s our evening meal sorted.
Suggestions I’ve found for tasty additions are avocado, which I’d definitely add if I had any in, and horseradish mixed with the mayo for a bit of a kick which I think could be very nice.
For us it’s thick sliced white bread, toasted and then allowed to go cold, spread with mayo. Then thickly sliced vine tomatoes, a couple of rashers of thick sliced unsmoked bacon, topped off with little gem lettuce and the second bit of toast. All squashed down by hand to try and stop it all collapsing. Yum.

[calmck]

I use the large Rosa tomato here, sprinkled with rock salt and ground pepper

[calmck]

Bella Rosa Tomato is a determinate, hybrid variety with excellent disease resistance and heirloom flavor. Grows well in hot and humid climates where growing tomatoes can be difficult.

[Vagus]

You’re in Portugal aren’t you calmck? Bet you get delicious tasty tomatoes.

[Arksided]

A little dash of ground black pepper but substitute Lettuce with a few microwaved leeks.

[calmck]

Yes for tasty tomatoes but buy from local market as they are fresher and not chilled like supermarket ones

[Vagus]

I can’t abide tomatoes which have been in the fridge, and it’s surprising how long they’ll last just kept in a bowl in the kitchen. We eat loads of them.
Would never have thought of microwaved leeks in a BLT, is that something you’ve had Arkside?

[calmck]

Sometimes add caramelised onions to my BLT

[Backdrifter]

Smoked back bacon cripsed up in griddle pan or in the oven, allowed to cool. Any regular bog-standard tomatoes slow-roasted according to my excellent recipe - obviously that bit would have been done some time before as it takes 2+ hours. Crisp gem lettuce or, for a change, pea shoots. Put in a brioche bun that's had the cut side toasted on the griddle after the bacon's been done, to soak up the flavour. Fresh ground black pepper, thick butter or mayo.

[Backdrifter]

^ *crisped*, or cripsed if you prefer, of course.

[Vagus]

Oh yes, hadn’t thought of that. Bought a jar of Co op own brand caramelised red onion chutney last week, it’s sooo nice, might have to put a bit of that on too.
Thanks calmck.

[Vagus]

I think I prefer cripsed ;)

[gingejbee]

By coincidence, having them tonight after soup. Lightly toasted panini, thickly-sliced Marmonde tomatoes, Romaine lettuce (ie Kos/Cos), thick smoked bacon and garlic mayo.

[Vagus]

I hope you enjoy yours as much as I anticipate enjoying mine ginge.

[gingejbee]

And you too, V. (Following with blackberries, raspberries, strawberries and thick yoghurt, btw).

[Vagus]

Ha ha, we’re having strawberries for afters too, gigantic ones from the Co op but they’re so sweet. I eat them like an apple they’re so big. Must admit, the strawberry season is so relatively small that we make the most of them while we can.

[douglas9401]

I make mine without the l & t.

[Vagus]

I like ‘em like that too Douglas but with ketchup and no mayo.

[calmck]

I like to fry red onions in balsamic vinegar and olive oil. Caramelised red onion chutney in a sheeted toastie yum