Thursday, November 29, 2012

Recipe of the Week: A Classic BLT

The BLT (bacon, lettuce and tomato) sandwich is one of the most popular sandwiches in the world (second only to ham).  

The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. In the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread.  The 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.
The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. 
The initials, representing "bacon, lettuce, tomato", likely began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness.

Classic B.L.T.

1/2 pound thick sliced applewood smoked bacon (about 8 slices)
1 head iceberg lettuce
2 large, ripe tomatoes
4 tablespoons Best Foods mayonnaise
8 slices bread (it's your preference)
Make it a BLT (A) - add a few slices of avocado (optional)

Cook bacon until crisp and drain on paper towels.  To assemble, toast bread then spread 1/2 tablespoon of mayonnaise on each piece of bread.  Arrange bacon (2 slices per sandwich), lettuce and tomatoes on bread.  Top with avocado (optional).