EACH SUMMER, WE EAGERLY ANTICIPATE THE ARRIVAL of Harold's tomatoes. And it is our tradition to make BLT's with the first ones, because is there any better way to honor a fresh, vine ripened, summer tomato?
Harold is a farmer in a nearby county who grows all kinds of vegetables. He is especially proud of his tomatoes (as well he should be) and is most well known, area-wide, for his Mr. Stripey tomatoes. Mr. Stripeys are low acid, yellow heirloom tomatoes with red striping. They are sweet, juicy, and extremely tender. They are perfect for sandwiches and salads.
Harold is a commercial vegetable grower but because we happen to have an inside track, we had the honor of trying out three other heirloom tomatoes he has tested this season, which are not yet on the market. They are a pink tomato, a red Mr. Stripey, and a Cherokee black tomato.
The idea of weaving little rafts of bacon for sandwiches is not original to me. I have seen the concept around for quite a while but this is the first time I have tried it. And it really works great!
Preheat oven to 375 degrees. Line a rimmed baking pan with foil. Cut bacon in half. I used 3 strips of bacon, or 6 half strips for each raft. Weave like a little potholder, or basket, or lattice crust. Bake 20 - 30 minutes, to preferred done-ness, depending on thickness of bacon. Keep checking, it may be done earlier or it may take a little longer. We like our bacon crispy and I think these rafts cooked around 35 minutes.
Pritchard Parker and I don't agree on every aspect of the perfect BLT. We both agree there is no need to bother without excellent summer tomatoes. We both prefer crispy iceberg lettuce. Neither of us wants to scrimp on bacon.
He prefers his bread untoasted and smeared with mayo, specifically Duke's mayonnaise (this is a must). I like my BLT on buttered toast.
How do you make your BLT?
I don't insist on toast for my BLT, but prefer it that way. And mayo, not butter, for this sandwich. And the tomatoes have to be totally ripe! Which means this is one of those treats that we enjoy just a few weeks out of the year. I haven't tried that bacon nest thingy, but I like the looks of it -- I should do that.
ReplyDeleteJohn, we only eat BLT's in the summer also. The bacon raft turned out great--bacon in every bite and it doesn't fall out of the sandwich. Try it, you will like it. And thank you for your comment. --Rocquie
DeleteSuch beautiful tomatoes! Love the basket weave bacon.....
ReplyDeleteMelynda, aren't they beautiful? And they taste like THE perfect tomato. That is why we look forward to them each summer. Thank you for your comment. --Rocquie
DeleteMouthwatering photographs, Rocquie! I'll have to try that bacon weave. Thanks for the idea.
ReplyDeleteRosie, I appreciate you saying that about my pix. The bacon weave was fun and easy and it works. I'm thinking of other things I could weave bacon on--a pan of baked beans? A meatloaf?
DeleteThank you for the comment. --Rocquie
The basket weave bacon is a great idea that I will have to try. I hate losing some of the bacon out of the sandwich! My favorite BLT is on toasted French country bread with mayonnaise, romaine lettuce and heirloom tomatoes. I get the tomatoes from a guy at my farmers' market who grows them for restaurants in Baltimore. He has so many varieties and they are so good! A few weeks ago, I lucked into some thick cut slab bacon, which made one of the best BLT's I've ever had. But the basket weave is new to me. That will be my next experiment.
ReplyDeleteVera, don't you just love tomato season for making great BLTs? The toasted French country bread sounds delicious. The bacon weave worked out great and none of it fell from the sandwich. Thank you for your comment. --Rocquie
ReplyDeleteI like BLT's with white toast, mayo, and romaine lettuce or arugula. A bit of mashed avocado or a bit of dijon mustard is delicious also. I'm also very partial to a cheat's BLT: chunky peanut butter mixed with smoked paprika in place of the bacon. A PBLT!
ReplyDeleteLynn D.
Lynn, I think avocado is a great addition to the BLT. I haven't tried it with mustard. Never heard of using peanut butter and I must admit I am intrigued. . .
DeleteThank you for your comment, Rocquie