Breaking Down Blake's BLT

As a lover of food, I have always prided myself in trying new things, being open to exotic ingredients, and not being afraid to stray from the norm when I eat.  That being said, like most people, my favorite ingredient and food has always been bacon.  Is there anything more universally appealing than a perfectly crisp, warm, piece of smoky bacon?  There is nearly no dish that isn't improved by its inclusion.

Because I love bacon as much as I do, one of my favorite sandwiches, snacks, meals, etc., is the BLT.  I enjoy cooking for many reasons, but my motivation to cook usually comes from trying to please someone else.  I usually don't cook if I'm the only benefactor, it's just not worth the effort.  BLT's are one of the few things I do like to make for one.  I generally make BLT's by myself for three reasons:

1. It's delicious without a lot of fuss
2. No one is around to monitor the amount of bacon I'm using
3. No one is around to share with

Bacon does not last in my presence.  If it's cooked, it's getting eaten.  There is no such thing as bacon leftovers in my world.

I have experimented with a variety of ingredients and combinations of this sandwich.  I have ordered different varieties ranging from pork belly on ciabatta to a soft shell crab BLT on Texas toast.  I don't think I have ever had a BLT I didn't enjoy, but only one specific combination can be called Blake's BLT.  Here is how I do it.

Six Strips of Bacon

It starts with the bacon, and the number is important to me.  Six pieces of bacon is the perfect amount.  That may seem like a lot, but it really isn't.  It's enough to be substantial without being overkill.  Also, only five pieces make it to the sandwich.  Part of the process of making bacon is eating a strip as soon as it is cool enough to pick up.  I always account for that extra piece I know I can't keep my hands off of.

To achieve perfectly cooked, crispy, and straight strips of bacon, the best method is to cook the strips in the oven.  I like to put the bacon on a wire cooling rack placed on top of a cookie sheet, and then bake until crisp at 375 degrees.  It comes out perfect every time.

The wire cooling rack allows the fat to drain off the bacon so it is not sitting in grease which helps it crisp up.  Because it is laid out on a sheet, the ends don't curl and you don't get the fatty parts you sometimes do when frying in a pan.  It does take a bit more time, but you will save time with cleanup because you don't have to wipe bacon grease off the stove top or scrub a pan.

Plain White Sesame Seed Hamburger Bun LIGHTLY Toasted

Blake's BLT is not a small sandwich, and you need something that will hold up to the ingredients.  Although I love experimenting with ingredients, BLT's always taste best to me on plain white bread.  The bun gives you the same taste as white bread, but provides protection and stability for the rest of the sandwich.

There is nothing worse than a sloppy sandwich.  The actual experience of eating a sandwich is as important as the ingredients.  If parts are hard to chew or falling out of the bread, it really diminishes the taste.  If a BLT goes wrong it is usually from sloppy craftsmanship.  The large and sturdy bun makes sure that doesn't happen.

I say lightly toasted, but a better description would be barely toasted.  I like to throw the bun in the oven just long enough for it to toast without taking on any color.  Many BLT's are toasted fully which can scrape the roof of your mouth.  Lightly toasted is better.

Mayo

Mayonnaise is a condiment I enjoy immensely.  When I crave a sandwich of any kind there is usually an ulterior motive to eat something with mayo.  The words Miracle Whip are sacreligious in my kitchen. There is no substitute for mayo.  My wife happens to dislike plain mayo (although she'll suspiciously eat flavored aioli and dips) which I still have not been able to figure out.

Arugula

For the lettuce portion of the BLT I use arugula.  I have a strong affinity for arugula.  It has a bitter, peppery crunch that I have become addicted to.  Its flavor surprises many that aren't familiar with it, but once you begin to see how it can be used as an ingredient, it becomes a staple.

The bitterness cuts through the richness of the bacon and mayo.  There is nothing wrong with iceberg in a BLT, but arugula provides the same pleasing crunch with tons more flavor.  It also isn't full of water like iceberg or other greens that can make your sandwich soggy.

Large Vine Ripened Tomato (or Greenhouse, Hothouse, etc.)

Skip the beefsteak tomato here, and definitely don't make the mistake of using a smaller tomato like a roma.  The size is as important as the flavor.  You're looking for a bright red tomato that will cover the majority of the face of the sandwich.  Make sure you season with salt and pepper before construction.

By the way, if you don't like tomatoes, time for you to grow up.  You're not a child anymore, and I bet you like ketchup and spaghetti sauce.  Let's be a big boy and try a tomato.  It's a beautiful thing.

Avocado

Yet another one of my favorite ingredients.  I used to be very adamant that adding things to a BLT was a mistake.  I don't like to complicate the flavors.  But avocado does not complicate anything, it compliments it.  Aside from the tremendous flavor which marries well to all the others, the creamy texture adds an element that puts an ordinary BLT over the top.  Again, make sure you season this ingredient individually.  Somewhere between a quarter and half a sliced avocado works well.

Construction

To put this masterpiece together, spread a thin layer of mayo on BOTH sides of the bun.

Working on the bottom bun, break the strips of bacon in half.  Lay three pieces side by side to cover the bun, then add three more in the opposite direction.  Continue alternating bacon layers until all bacon is used.  The reason for the criss-cross pattern is so nothing slides around when you bite into it, and every bite has the same amount of bacon.

Pile the arugula on top of the bacon and gently press in place.

Top the arugula with two thick slices of tomato that gently overlap in the center.

Add the avocado slices.

The top bun is empty so there is no awkward transfer to the top of the sandwich.  Nothing falls off if nothing is there to begin with.

Give the sandwich a firm press to make sure all the ingredients stay put.  And there it is...Blake's BLT.  Pure perfection.  The type of sandwich that when you finish eating it you'll think, "I should write a blog about that!"

I'd love to show you a picture of the finished product, but I'm not thinking about photography when I make this bad boy.  I usually don't make it out of the kitchen before I'm eating.  Once I pick it up, I don't put it down until I finish it.  There are few time consuming, gourmet masterpieces that I have made that can beat the satisfaction of the this simple sandwich.  So easy, so delicious.  Give it a try, you won't be disappointed.