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 Large, ripe tomatoes
- (1/4" thick)
Salt & black pepper
1 sm Head iceberg lettuce
8 sl Airy white bread
Set the oven @ 400 F/205 C.
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.
Recipe by Ali Slagle
RECIPE FROM:
https://cooking.nytimes.com
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