If you love tomatoes, what better way to toast the beginning of a long-awaited tomato season than with a BLT (Bacon, Lettuce and Tomato) sandwich, especially if you’re also a bacon fanatic like both of us are. Now I’m not saying that lettuce doesn’t deserve a high-five for its supporting role in this classic trio but, let’s face it – if you only had tomatoes, bacon and bread around, you’d still have a pretty awesome sandwich.
Living in Bucks County makes it easy for us to find farm fresh vegetables and meat so we decided early this Saturday morning that it would be a fun lunch challenge to locally source as many BLT ingredients as we could in one morning, to create a sandwich that truly celebrates farm, butcher and bakery.
First we headed to our local Doylestown Farmers’ market held each Saturday to pick up organic lettuce and heirloom tomatoes from Roots to River Farm in New Hope, PA. Then we stopped by Crossroads Bake Shop also in Doylestown to pick up a beatiful loaf of multigrain bread, bejeweled with an abundance of whole grains and seeds that release wonderful fragrant oils when toasted. After that, we headed to Haring Brothers our local butcher in Doylestown who slices their own heavenly cured slab bacon to order. Before finally heading home to get lunch started, we stopped by our favorite local grocery store Kimberton Whole Foods in Ottsville, PA to pick up some microgreens grown by our dear friends at Blue Moon Acres in Buckingham, PA. Their adorable and peppery micro-arugula is one of our favorites.
The recipe for a BLT sandwich is not complicated, but the key to transforming this classic sandwich from merely a meal to a life-changing event is in taking great care in the selection and preparation of each part. Choosing the freshest in season lettuce and tomatoes is crucial, and serving them at room temperature instead of refrigerator-chilled allows their flavors and textures to really stand out. Finding your favorite artisan bread and toasting it just right with a little bit of oil on a skillet brings yet another layer of aromas and crunch to the experience. And of course, it’s important to cook the best smoky bacon strips you can find until they are perfectly crisp and irresistible. Since we always taste test our ingredients as we are cooking, the hardest part of the recipe for us was holding aside enough bacon strips to actually put on the sandwiches.
We don’t consider using mayo optional, and while using regular mayo would work just fine, we love mixing in a few dashes of chipotle powder for a little extra smoky kick. Wine pairing? How about a dry prosecco or a rosé. Beer? How about a Belgian Wit?
Once you’re ready to put everything together, start with mayo on your bread first, then lettuce as your first layer, then tomatoes, followed by microgreens, and then the bacon on top. More mayo on the top slice please, and then close it up and prepare for greatness. Try and resist the urge to pile on the ingredients so high that once assembled, it ends up being too big and awkward to take a normal sized bite. It’s more dignified to just fully commit to the experience and make two sandwiches for yourself.
- Fresh tomatoes, sliced
- Bacon, cooked slices
- Multigrain Bread, sliced
- Chipotle Power
- Olive oil
- Toast 2 bread slices on both sides on a medium skillet with a little bit of olive oil. About 2 minutes each side.
- Stir a few sprinkles chipotle powder into 2 tablespoons of mayonnaise, and spread the mixture liberally onto one side of each bread slice.
- Layer your sandwich with lettuce, tomato slices, microgreens and bacon.