Recipes

All hail the BLT – a grand ’wich

Bee staff

This is Magpie Cafe’s version of a BLT.
This is Magpie Cafe’s version of a BLT. cmeyer@sacbee.com

Bacon. Lettuce. Tomato. Such simple ingredients, such a great sandwich. A longtime diner and lunchroom favorite, the BLT is more adult than a PB&J but not as snooty as a croque-monsieur.

With tomato season in full gear around Sacramento, we sought to celebrate the BLT by asking readers how they create their favorite version. Some folks went short and sweet on their answers; others gave us impassioned detail. Here are some of our favorites from each of the ingredients:

Bread

Sourdough, lightly toasted, preferably only on the outside (put the slices in the bagel slot together so the insides stay soft).

Lisa Dallas, Sacramento

Orowheat Health Nut Bread, toasted on a George Foreman.

Norma Ives Griffin, Elk Grove

Craig Ponsford’s (Ponsford’s Place Bakery, San Rafael) Ancient Rustic Multigrain Bread is best, but Alvarado Street Bakery Bakery’s Sprouted Wheat Multigrain is next best. Ponsfor’s whole-milled, whole grain bread is earthy. Alvarado’s is light with a grainy texture. Place bread in a nonstick pan and lightly toast it.

John Roberts, Carmichael

Bacon

Butcher sliced in case, 4/sandwich. Bacon crisp but not solid. Best with some “meatiness” to it.

Richard Bell,

Grass Valley

Black Forest bacon from Trader Joe’s, crisp, 3-4 slices.

Diana Bosley, Sacramento

Jennie-O Turkey Bacon, cooked medium, 4 slices.

Patricia Ramsey, Sacramento

Nueske Bacon, medium crisp, definitely not soggy. At least 3 slices; more if I’m not sharing with other people.

Scott Connell, Loomis

2 applewood smoked from Corti Bros.

Rhonda Canby, “Sacratomato"

Oscar Mayer thick slices bacon – 4 slices. Fry the bacon slowly in a bit of olive oil so it stays flat and gets golden and crispy.

Margaret Rhode, Rancho Cordova

Lettuce

Romaine – not a huge fan of lettuce so just enough to count. ; )

Sarah Bowles, Roseville

Iceberg, of course!

Harry Ballzak, Sudbury, Ont.

No lettuce. If I have it, I will use spinach. One layer between the tomato and bread.

Lisa Dallas, Sacramento

Butter lettuce always, preferably from the backyard garden. Large leaves are needed to separate tomatoes from the bacon so that the bacon stays as crisp.

John Roberts, Carmichael

Crisp butter leaf – enough to cover the bread. Or, if I’m feeling sassy, I might use alfalfa sprouts.

Hallie Fisher, Sacramento

Iceberg. You need crunch which you can’t get from Romaine. Restaurants ruin their BLTs with Romaine. (We’re talking bacon here, so nutritional value of lettuce has not bearing.)

Richard Bell, Grass Valley

Tomato

Homegrown heirlooms. Brandywine, Purple Cherokee are my favorite. Two to three medium slices.

Scott Connell, Loomis

3 large beefsteak tomato slices.

Mike Kisko, Sacramento

Variety doesn’t matter. It’s all about flavor & ripeness – which is why you don’t make this sandwich before June or after October. Slightly acid is better than sweet. About 1/4 inch thick. One layer, not overlapping.

Kathy Brunetti, Sacramento

Whatever firm tomato that provides full sandwich coverage, usually 2 slices.

April Nunez, Sacramento

Fresh large firm red smell-good tomato. One thick slice!

Juan Carpio,

Yuma, Ariz.

Beefsteak or a meaty heirloom variety, preferably organic, enough 1/2-inch slices to make one layer. Shake juice out of slices before placing in sandwich.

Diana Bosley, Sacramento

Must be fresh from the garden, not store-bought.

Mika, Sacramento

Mayo/Other condiments

As long as it is not Miracle Whip.

Leroy Bane,

College City, Calif.

Best Foods. Sometimes I mix mayo and Dijon mustard.

Scott Connell, Loomis

Best Foods on one slice and peanut butter on the other slice.

Lana Dominguez, Cameron Park

No mayo. Sometimes garlic aioli if I have some!

Sarah Bowles, Roseville

Must be mayo. Homemade if you can. Best Foods unless you can find Duke’s. Miracle Whip is an infamous fraud upon the rights of men and women.

Kathy Brunetti, Sacramento

Anything else?

Avocado.

Harry Ballzak, Sudbury, Ont.

TONS of avocado!

Sarah Bowles, Roseville

Two slices of good Havarti cheese.

Margaret Rhode, Rancho Cordova

I sometimes add onion rings and instead of my spicy sauce I use BBQ sauce.

Kevin Amey, North Highlands

Thinly sliced red onion. Kosher dill pickle on the side.

Patricia Ramsey, Sacramento

No!

Juan Carpio,

Yuma, Ariz.

Now put it all together

Mayo on both sides of bread, pepper on each slice, mash the avocado on one slice, lovingly place the bacon slices on their avocado pillow, top with tomato, add a dash more pepper and cover it all up with a lettuce blanket and top with the other slice.

Hallie Fisher, Sacramento

 
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