The Restaurant BLT

BLTs are summer staples. Fresh, ripe tomatoes, leafy lettuce, crunchy bacon and if you’re lucky, a creamy egg. Oh yes. BLTs should, whenever possible, include an egg fried over easy. I know, this makes them a BLET but that just doesn’t have the right ring to it now does it? This summer sandwich is quick to make and if you have any kind of a garden, you probably have half the ingredients on hand anyway.

And if you’re like me, you are never out of bread or bacon. If you aren’t…well, you should take this advice from Grumpy Old Men. “I have bacon for breakfast. A bacon sandwich for lunch. And I drink my dinner.” That’s not an exact quote but you get the idea. With access to pastured Berkshire pork, how could we not keep such a tasty staple around?

There are a few keys to a really good BLT. One is soft, fresh bread. You have to be able to squish it around the contents of the sandwich to keep it from exploding out on you. Another component is good bacon. Try to use a good, center cut bacon that’s slightly thicker than standard bacon. Definitely go for uncured, nitrite/nitrate free and whenever possible buy from a reputable source that lets their pigs roam free. Do not, under any circumstances use turkey bacon unless you have a religious issue with pork. Turkey bacon is much saltier than regular bacon and not nearly as delicious. And of course, there’s no reason at this time of year to scrimp on tomatoes. Buy a big heirloom (or several) for optimum flavor. Brandywines and Purple Cherokee’s are some especially delicious varieties. I like to add a lot of thin slices to each sandwich. Finally, be sure to use fresh green leaf or Romaine lettuce. Iceberg has no place on a BLT. And finally, what do you spread on the bread? Personally I hate Miracle Whip. It’s weird and tastes…wrong. I’m okay with Mayo but honestly, I like butter better. In a stroke of genius, I decided to use the Kräuterbutter. And oh my, was that ever a good decision. This is what a BLT ordered in a restaurant should taste like.

The Restaurant BLT

4 slices of fresh, soft bread

1 large tomato, sliced thinly

4 large strips of bacon, prepared to be crunchy on the edges, chewy in the middle

2 Tablespoons Kräuterbutter or other herb butter

2 eggs, over easy

4 large leaves of romaine

Fry up your bacon to your preferred level of crispiness. Set aside on a paper towel to drain.

Slice the tomato. Spread the butter onto the bread. Stack lettuce, tomato and bacon onto the bottom slice of bread.

Prepare two eggs over easy. Top the sandwich with the finished egg and the second piece of bread. DO NOT slice the sandwich but serve whole immediately.

*Never stack a tomato and an egg together, they’ll both slip right out. While you’re at it, keep lettuce on the opposite side of an egg. Again you will encounter slippage.


2 Comments on “The Restaurant BLT”

  1. Jessica T says:

    love the addition of the herb butter, yum!

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