You gotta love a sandwich that has three of its five ingredients in the name. Is there anything more satisfying and easy than a BLT?
Last night, I made the first BLTs of the season with the juicy, ripe tomatoes from our back yard. Between the smoky scent of the bacon sizzling in the cast-iron skillet and the sweet fragrance of the sliced tomatoes, I was in sensory heaven while preparing this summer-time fave.
Instead of the usual Kraft or Hellman's mayo, we tried Duke's Mayonnaise, which I ordered online. Southerners claim that Duke's is the ONLY acceptable mayo for a BLT, and now I see why. The flavor and texture is as close to homemade as you can get out of a jar.
I've seen recipes for BLTs that incorporate basil leaves instead of lettuce, aioli instead of mayo and fried green tomatoes rather than the fresh red variety. But I say, why mess with perfection. We stick with toasted whole wheat bread, fried bacon, fresh tomatoes, Romaine lettuce and the now essential Duke's mayo.
Southerners often skip the lettuce and the bacon and feast on tomato (or "mater" as they say south of the Mason Dixon) and mayo sandwiches. Budget-conscious (i.e. poor) West Virginians have been known to eliminate the tomatoes and make a meal out of a slice of bread smeared with mayo and a sprinkle of Cayenne pepper.
What does any of this have to do with cancer? Not a darn thing, my friends, not a darn thing.
I'd love to hear your comments about:
- Do you have a variation on the BLT theme?
- How do you smear your mayo on a BLT? Cindy insists upon spreading both slices of toast with mayo, and that's just the way I do it too.
- Have you ever tried Duke's mayo?