Gourmet BLT
I spend a lot of time making delicious food for others, but don’t often get to make amazing things for myself. I developed a terrible pattern of going through a drive-thru after completing dinner parties. I get home late, and I’m just too tired to whip something for myself.
One thing I love to do is make myself a BLT. After several hours at a dinner party, placing some bacon on a baking sheet and slicing a few tomatoes doesn’t feel impossible. When I’ve had a really good night and get a second wind, I even make a deliciously seasoned mayo to go along with my BLT.
I teamed up with Alyssa Raymond of WTHR to celebrate National BLT month and I couldn’t wait to show her how easy my lemon dill mayo is to make!
******. Let’s talk about BLTs*****
I LOVE them, but they require a few easy steps to make them the best possible BLT they can be.
Cook your bacon in the oven. It will be much crisper, and lay flat for your sandwich.
Your tomatoes need to be fresh! They should be bright red (if you’re using red tomatoes), and not squishy. Get a BIG tomato. No one wants several wimpy tomato slices covering their bread.
Consider a lettuce other than iceberg. I really enjoy using big leaves of green leaf lettuce or dark greens like arugula for my BLTs.
Toast the bread. When it’s late at night, I simply toast it in a toaster. When I’m going all out, I’ll toast my bread on the stovetop using butter or some of that reserved bacon fat. 😉
Don’t be afraid to go outside the “B”, “L”, and the “T”. A few slices of avocado or a fried egg are a wonderful addition to a BLT.
Be creative, have fun, but most of all - ENJOY!
Gourmet BLT
Ingredients
- 1/2 cup Dukes Mayo (I’m a southern girl, go with it!)
- 1 lemon, zested and juiced
- 1 tablespoon fresh dill, minced
- 1 clove garlic, finely minced or grated over a fine micro zester
- 1 teaspoon salt
- 1/2 teaspoon cracked black pepper
- Bacon
- Bread
- Lettuce
- Tomato
Instructions
- Combine all ingredients in a bowl. Mayo can be used right away, but is best chilled before use. It allows the flavors to marry and taste even better! Store refrigerated in an airtight container for up to two weeks.
- 1. Cook your bacon in the oven. It will be much more crisp, and lay flat for your sandwich. Line a baking sheet with foil. Place strips of bacon on baking sheet without having them touch. Place bacon in a cool oven and heat oven to 400 degrees. Cook for 15-20 minutes or until crisp, golden, and delicious! (Make sure you pour that puddle of bacon fat into a container for later use!)
- 2. Your tomatoes need to be fresh! They should be bright red (if you’re using red tomatoes), and not squishy. Get a BIG tomato. No one wants several wimpy tomato slices covering their bread.
- 3. Consider a lettuce other than iceberg. I really enjoy using big leaves of green leaf lettuce or dark greens like arugula for my BLTs.
- 4. Toast the bread. When it’s late at night, I simply toast it in a toaster. When I’m going all out, I’ll toast my bread on the stove top using butter or some of that reserved bacon fat. 😉
- 5. Don’t be afraid to go outside the “B”, “L”, and the “T”. A few slices of avocado or a fried egg are a wonderful addition to a BLT.
- Be creative, have fun, but most of all - ENJOY!
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