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The Perfect BLT

Source of Recipe

From "An Unapologetic Cookbook" by Joshua Weissman


Recipe Introduction

"Normally I want some oomph to my sandwich and always feel rather unsatisfied with a BLT. But this one, I promise you, will leave you so satisfied you'll have to lie down afterward."

List of Ingredients

â—¦ 16 slices uncooked thick-cut bacon (â…“ inch thick)
â—¦ 8 to 12 slices ripe tomato (½ inch thick)
â—¦ Kosher salt and freshly cracked black pepper, to taste
â—¦ 6 tablespoons mayonnaise
â—¦ 6 tablespoons Dijon mustard
â—¦ 8 slices sourdough bread, toasted
â—¦ 8 leaves butter lettuce


Recipe

Line a baking sheet with foil, and arrange the bacon in an even layer on top. Place in a cold oven, and heat the oven to 425° F. Roast the bacon for 20 minutes, or until nicely browned and cooked through. Drain on paper towels.

While the bacon is cooking, season the tomato slices on both sides with salt and pepper. (This is crucial!). In a small bowl, stir together the mayonnaise and mustard until combined.

To assemble the sandwiches, spread the desired amount of Dijon-mayo sauce on all slices of the toast. For each sandwich, layer on the lettuce (folding it to fit the shape of the bread), the seasoned tomato slices, and finally the bacon. Hit the top of the bacon with freshly cracked black pepper to taste. Close the sandwiches, cut on the diagonal, and enjoy!

Serves 4