BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
GZ'S ULTIMATE BLT
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F.
- Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
- Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
- Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
- In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.
B.L.T. COCKTAIL
Provided by Clarissa Wei
Number Of Ingredients 13
Steps:
- Cook bacon. Reserve rendered fat. Combine the melted fat (still warm and liquid-y) with the bourbon. Stir until well incorporated. Transfer mixture to the freezer for several hours or until the fat has settled on the top and hardened. Once frozen, break the hardened off and double strain the bourbon into a separate container.
- To assemble combine fat-washed bourbon, tomato juice, Worcestershire sauce, pepper, salt, and horseradish. Shake and strain into a chilled beer glass. Garnish with the iceberg lettuce foam.
- For the garnish: dunk a Romaine lettuce leaf into the drink, leaving enough to poke out the top of the drink. Skewer bacon around a cherry tomato and a black olive.
- Chop up iceberg lettuce into big chucks. Add 1/2 cup of water and muddle until broken down. Strain and reserve liquid. Combine Lecithin, egg white, iceberg lettuce water. Transfer to the tube of a CO2 hand-held foaming device.
SHRIMP BLT
This recipe originates from Food and Wine, my sister in law passed it along. It is FANTASTIC! Great as a salad on a bed of greens, served it on toasted sandwich rounds (the 100 cal ones) on croissants or as an hor d'oeuvre as originally intended on toasted baguette rounds.
Provided by MrsSpike34
Categories Spreads
Time 30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 1. Preheat the oven to 350°. Spread the baguette slices on a large rimmed baking sheet and bake for about 8 minutes, or until just crisp. Let cool.
- 2. In a large skillet, heat the olive oil. Add the pancetta slices or bacon in an even layer and cook over moderate heat until crisp, about 2 minutes per side. Drain on paper towels and crumble.
- 3. In a medium bowl, mix the shrimp with the mayonnaise, basil and lemon juice and season with salt and pepper.
- 4. Spread a thin layer of mayonnaise on each of the baguette slices. Top with an arugula leaf, a slice of tomato and a scant tablespoon of the shrimp salad. Sprinkle with the crumbled pancetta and serve.
- Make Ahead The shrimp salad can be refrigerated for up to 2 days.
Nutrition Facts : Calories 256.3, Fat 18.3, SaturatedFat 4.3, Cholesterol 91.3, Sodium 698.5, Carbohydrate 10.8, Fiber 1, Sugar 2.6, Protein 12.1
SUPER BLT
This is a new twist on an old favorite. Serve with chips or fresh fruit.
Provided by Lisabeth
Categories Meat and Poultry Recipes Pork
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Spread the guacamole on 4 slices of toasted bread and the cream cheese on the remaining 4 slices. Arrange a lettuce leaf, tomato slice, and two pieces of bacon on top of 4 slices of bread and top with the remaining slices.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 28.5 g, Cholesterol 36 mg, Fat 15.9 g, Fiber 2.2 g, Protein 12.3 g, SaturatedFat 6.3 g, Sodium 809.2 mg, Sugar 3.2 g
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