Subj : National B.L.T. Month - 3
To : All
From : Dave Drum
Date : Mon Apr 08 2024 16:54:00
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Extra-Crispy BLT
Categories: Five, Pork, Breads, Vegetables
Yield: 4 servings
1 lb Thin-cut bacon; halved
- across
8 sl (1/4" thick) large, ripe
- tomatoes
Salt & black pepper
1 sm Head iceberg lettuce
8 sl Airy white bread
Mayonnaise and/or Dijon
- mustard
Set the oven @ 400ºF/205ºC.
Line a sheet pan with foil, including up the sides.
Arrange the bacon in a single layer on the lined sheet
pan, overlapping pieces slightly, if necessary, to fit
them all on the pan. Transfer to the oven and cook,
without flipping, until deep golden brown and curling in
spots, 15 to 25 minutes. (You can put the bacon in as
the oven heats up; it will help the fat render.)
Transfer the cooked bacon to a paper towel-lined plate.
(You can fold and curl the pieces onto the plate; this
will add more texture to the final sandwich.)
Meanwhile, season the tomatoes with salt and pepper. Cut
four 1/4 thick slabs of the iceberg lettuce crosswise.
(Make a wedge salad with the rest.) Toast the bread in
the toaster or directly on an empty rack in the oven,
flipping halfway through.
Spread one side of the toasted bread with mayonnaise
and/or mustard. Add 2 slices of tomato to half the bread
slices. Top with one slab of lettuce, then add the
bacon. It will be tricky to lay the bacon flat, and
that’s good. Arrange them irregularly, so there are
pockets of air between the slices.
Top with the remaining slices of bread. Press down
slightly, cut in half and eat right away.
By: Ali Slagle
Yield: 4 servings
RECIPE FROM:
https://cooking.nytimes.com
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