The bacon, lettuce and tomato sandwich or BLT is another summer meal we enjoy.
I thought they’d been around “forever.” Yet, apparently the sandwich was developed in the early part of the 20th century. According to food historians, “Although the individual ingredients – bacon, lettuce and tomato – have been used in sandwiches and other dishes, the now classic combination known as the BLT is a more recent invention.”
If you have some cooked bacon frozen, the only heat required for this sandwich is defrosting the bacon in a skillet set on low heat. Now with fresh tomatoes available, we love these sandwiches as a light dinner. For those who don’t eat bacon for health, religious or vegan reasons, leave out the bacon and enjoy a refreshing tomato and lettuce sandwich. If you eat meat, either add or substitute sliced chicken or turkey. For vegetarians, use cheese in place of the bacon. Of course, if you add cheese or chicken/turkey, the result is not a true BLT, although still very tasty.
With Patti’s suggestions and my thoughts, my BLTs are a little different from those I’ve had in the past. I put mayonnaise on the bread or slider roll and add a slice of cheese, along with the bacon, tomato and lettuce. When I’m planning BLTs for dinner and don’t have any frozen bacon, I buy some at the store that day. I open the package, remove only the bacon I want, then reseal it until the weather cools enough to cook the rest to freeze for another time. I prepare the bacon we need for that evening.
When local tomatoes are ripe, I often have a tomato and lettuce sandwich. This is one time I add a pinch of salt to the tomatoes to enhance their flavor. To me, this is another refreshing and tasty hot weather meal.
Enjoy – stay safe, cool and hydrated!
If you have suggestions or questions for this column, please contact me directly at guthrielarasom@verizon.net.
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