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This sandwich did not last longer than five minutes.
At first I felt a little silly writing a recipe for a sandwich. I mean, really? I can't imagine people out there reading this and thinking, “Oh, so that's where I went wrong—I was putting the bread on the inside.”
But then I remembered that I make amazing sandwiches, and it's those subtle details that can push a sandwich from tasty to truly sublime.
BLTCs (serves 2)
6 strips of bacon
4 slices bread
1 handful fresh lettuce
3-4 leaves fresh basil
8 slices sharp cheddar
1 medium tomato
1 tablespoon mayonnaise
1 clove garlic
½ teaspoon vinaigrette (optional)
While your bacon is baking (or frying, or however you prefer your bacon), wash your basil leaves and chop finely. (Do you really need a reason to grow your own basil? If you have a porch or even a windowsill with good light, you could be growing basil. And you could make this sandwich all the time.)
Press or finely mince the peeled garlic. (This sandwich is also a very good reason to own a good garlic press. I hope you're taking notes—grow basil, buy a garlic press.) In a small bowl, stir together the mayo, basil, and garlic. I also like to add a dash of vinaigrette, which happens to be the house dressing of the Jacksonville Inn. (Sadly, it's not for sale online, but you should pick up a jar the next time you're in Southern Oregon.)
Here's the first contentious point: many BLT enthusiasts maintain that the bread must be toasted. While I've come to accept this reality from the many restaurants serving BLTs on toasted bread, I'm of the firm opinion that one of the selling points of the BLT is the distinct texture of each ingredient, and no one should out-crunch the bacon. So I leave the bread au naturale, and spread the pesto mayo on each slice.
Here's the second contentious point: I don't think romaine lettuce has any business being in a BLT. Again, I won't put up a fuss in a restaurant, but at home I'm a big believer in more flavorful lettuces. Try a butter lettuce, or a fresh spring mix of baby greens.
Layering is, of course, up to your personal tastes, but I prefer to put down a bed of lettuce, add my tomato slices, and top with cheese so that the bacon is king of the pile (and melts the cheese a tiny bit when added straight from the pan).
Think you know where the best BLT can be found? Let the Bacon Examiner know, and it could be featured here!
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