Celebrate tomato season with a classic BLT

Sometimes, in the sweltering summer heat, all you want is a simple sandwich. This is the perfect time of year to find the essential ingredients for the signature August flavors in a basic BLT. For something so ordinary, with so few ingredients, the bacon-lettuce-tomato sandwich has a little bit of everything. It’s juicy, crunchy, salty and creamy. Although straightforward in concept, there are some keys to an ideal BLT.

The first thing to consider is the bread. Choose a loaf that has some heft, so it can hold things together, and make sure to toast the slices so they don’t become soggy. This is a place where you want the slices to be fairly thick, not thin-sliced. For the sandwich in the photo, we went with a seeded, whole-grain artisanal variety from the Rustik Oven brand sold at Lloyd’s Market. A sourdough from Old World Breads would also work well.

The next ingredient is mayonnaise, and this may be the most contentious choice, as we all have our preferences. I was never a Miracle Whip fan, perhaps because it isn’t really mayonnaise, but marketed as a “dressing.” Growing up, we were a Hellman’s family who enjoyed that version of “real” mayonnaise. Once my parents moved to North Carolina, I discovered Duke’s, which has become my favorite.

There are a few differences among the three condiments. Miracle Whip is the sweetest, with high-fructose corn syrup listed as an ingredient. Hellman’s includes sugar in its formulation, which is consistent in its creaminess. Duke’s is the only commercially produced mayonnaise without any sugar, and it combines both distilled and cider vinegars to give it a signature “tang.” No matter which you choose, make sure to spread it thickly on your toasted bread slices.

Bacon plays an important role in this sandwich, which is believed to have been invented in the UK and was likely a variation on the three-decker club sandwich. As much as I enjoy thick slab bacon for a breakfast side, it isn’t my first choice for a BLT. You’ll want to cook the bacon so it snaps cleanly when you bite into it; if you cook slab bacon past its chewy stage, it becomes almost impossible to bite through. Reach for high-quality, regular-sliced bacon and cook the pieces until crisp.

Tomatoes are the star of this sandwich, which can feature heirloom or beefsteak varieties. They should be perfectly ripe for optimum juiciness and sized for maximum coverage on the bread. Avoid Roma tomatoes and other smaller types. Cut the slices at least one-quarter to three-eighths of an inch thick, and don’t use the end slice, as it will have too much skin.

The final debate will be which lettuce to select. This is one place where you may consider using iceberg lettuce for its crisp leaves. I find Romaine leaves a bit too tough here, but I like the frilly edges of summer crisp or Boston lettuce. Purists insist that nothing more is needed for a perfect BLT, while others prefer to add a few twists from the pepper grinder.

For a variation on the BLT, you can layer in avocado slices to make a BLAT or turkey for a BLTT. I’ve been known to top mine with cheese, which doesn’t create a clever abbreviation, but does add additional creaminess and rich flavor. Here’s to summer and the BLT!

BLT Sandwich

2 slices hearty bread
1 T mayonnaise
2-3 thick tomato slices
2 slices bacon, cooked crisp
1-2 lettuce leaves

Toast the bread and coat one side of each piece with mayonnaise. Layer with tomato slices, bacon and lettuce. Top with remaining bread slice, mayo side down. Yield: 1 serving.

BLAT Sandwich

2 slices hearty bread
1 T mayonnaise
2-3 thick tomato slices
4 avocado slices
2 slices bacon, cooked crisp
1-2 lettuce leaves

Toast the bread and coat one side of each piece with mayonnaise. Layer with tomato slices, avocado, bacon and lettuce. Top with remaining bread slice, mayo side down. Yield: 1 serving.

BLTT Sandwich

2 slices hearty bread
1 T mayonnaise
2-3 thick tomato slices
2-3 slices roast turkey
2 slices bacon, cooked crisp
1-2 lettuce leaves

Toast the bread and coat one side of each piece with mayonnaise. Layer with tomato slices, turkey, bacon and lettuce. Top with remaining bread slice, mayo side down. Yield: 1 serving.

BTC Sandwich

1 slice hearty bread
1 t mayonnaise
2-3 thick tomato slices
2 slices bacon, cooked crisp
2 slices Provolone cheese

Preheat broiler and line a baking pan with foil; set aside. Toast the bread and coat one side with mayonnaise. Layer with tomato slices, bacon and cheese. Place in prepared pan and broil until cheese melts, about 2 minutes. Yield: 1 serving.