BLT Sandwich Recipe Created by Ruth Paget
When I live in Chicago (Illinois) for several years after I graduated from the University of Chicago, I made BLT (Bacon, Lettuce, Tomato) sandwiches when I would come home from work for lunch. (I lived across the street from the office in the corncob towers.)
I would fry a pound of bacon on Sunday, cut up tomatoes, and tear up lettuce leaves and put them in airtight containers in the refrigerator to put together sandwiches during the week. I bought nice condiments at the Treasure Island grocery store a few blocks over and fancy German pumpernickel bread.
Serves 1
Ingredients:
-2 slices toasted bread
-2 tablespoons mayonnaise
-4 or 5 slices cooked bacon broken in half
-2 tomato slices
-2 leaves iceberg lettuce
Steps:
1-Spread mayonnaise on two slices of toasted bread.
2-Place bacon on top of one slice. Follow with the tomatoes and then the lettuce.
3-Place the second slice of bread on top of the lettuce and press down to hold the sandwich together.
If you would like a spicier BLT sandwich, substitute mustard-mayonnaise, horseradish-mayonnaise, or sriracha-mayonnaise for the mayonnaise.
You can also replace the bacon with ham (Costco Kirkland brand is very good), grilled zucchini or squash cut lengthwise, or a fried egg.
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
