There are things I love that I never forget about, like pasta, or pizza, or Mexican food. Then there are things that I love that I always forget about, regardless of how delicious or lovely they are.
The BLT sandwich is one of those things. It is delicious and satisfying and reminds me of Sunday afternoons after church when Mom would fry bacon and make toast. I preferred my sandwich with no tomato, because I was a misguided child and didn’t like tomatoes until college, but regardless of how it was made, it felt like comfort and home and lazy afternoons. And it still does, even if it’s updated a bit.
I started to make this classic sandwich by frying up some thick cut bacon.
I did this in batches, and drained the bacon on a paper towel-lined plate.
When I had finished frying bacon, I took a big, juicy tomato and sliced it into thick slices. I also cut and sliced an avocado.
I also toasted a baguette under the broiler!
And that’s it! All that’s left is assembly! I slathered some mayonnaise on each side…
…then some arugula, which is my take on the L…
…then comes the T…
…then the B…!!!
…And then, to top it all off, the A. The Avocado. All hail the mighty avocado.
I seasoned with salt and pepper, closed it all up, then sliced it in half. This served two, because that’s one big baguette.
This BLT was everything I remembered it being, but all grown up. The arugula was the perfect, peppery match for the sweet tomatoes and the salty bacon. The creaminess of the avocado was the icing on the proverbial cake.
It’s classic, delicious, and reminiscent of times that were simple like this sandwich. I don’t think I’ll forget about this again.
Here’s the recipe:
- 6 slices cooked bacon
- 1 tomato, sliced into thick slices
- 1 avocado, sliced
- Baguette or other bread, toasted
- salt and pepper to taste
- Fry bacon and drain on paper towel lined plate
- Toast bread under the broiler or in a toaster until golden brown. Spread mayonnaise, to your liking, on each side of the bread.
- Place arugula, then tomato, then bacon, then avocado on one side of the bread. Season with salt and pepper on each side and close the sandwich. Cut in half and serve.