As we all know, BLT’s are the reason that ripe, juicy tomatoes were created. I was drawn to a recent post in the New York Times cooking section on the much-beloved sandwich. The recipe had pretty much your usual ingredients: thick-cut bacon, tomato slices, butter lettuce leaves, bread and mayo. But the writer threw in a twist.
What Turns an Average BLT into a Stupendous One?
While the bacon cooks, you marinate the sliced tomatoes in red wine vinegar and oil. Hmm . . . I’ve never thought to do that. For two sandwiches, the writer used 2 teaspoon vinegar to 1 tablespoon olive oil, and a shake of flaky sea salt and freshly ground pepper.
She builds this pyramid of perfection by generously smearing the inside of the bread with mayonnaise and a dash of olive oil. Next comes the tomatoes with some of their vinegar still clinging. Divide among the two sandwiches and top with lettuce. Add bacon and chow down.
Important: Don’t skip on the quality of the ingredients.