Details are important when it comes to major decisions, and determining your ultimate BLT is no exception.
There’s no end to the variations of this deceptively simple, definitely delicious sandwich! In honor of April being National BLT Month, here’s a BLT component guide to get you started.
Bread is an oft-overlooked component to a BLT, but the bookends to your sandwich story can vary greatly. Toasted or not? White or whole wheat? Or do you go sourdough like Schnippers?
This probably should have been #1, because bacon is always #1 in our hearts. Crispy, chewy, thick, or thin, there’s a reason bacon rules the internet and makes the world go ‘round. (Not into pork? Green Symphony has a vegan BLT!)
Placed on after bread toasting. Obviously.
Red. Ripe. We’re about to enter BLT season, which is contingent upon that all-important tomato harvest. While you can get BLTs anytime, we love them in the summer for an extra-sweet slice between the crispy bacon and lettuce.
Whether you’re a mayo fan or not, the creamy condiment is there to bring out the flavors of the bacon. If traditional mayo isn’t enough for you, check out Jimmy’s Diner in Williamsburg for a smoky chipotle mayo, or Two Door Tavern (also in Williamsburg) does a peppercorn mayo.
6. BLT Wildcards
Not everyone is into just the basics, so a few additions have popped up over the years, including:
BALT – The Bacon, Avocado, Lettuce, & Tomato option is gaining popularity. Try it at Westway Diner.
BELT – Rough morning? Put an egg on it, like at Friedman’s Lunch.
BLTC – Cheese is always king, as places like Lindos know.
Got any other BLT must-haves or wildcards? Share in the comments below!