It is definitely tomato time — people’s garden’s have them, farm stands, farmer’s markets, and even supermarkets are overflowing with ripe flavorful tomatoes.
My favorite way to eat a tomato is in a BLT, a bacon lettuce and tomato sandwich.
However, I have eaten my fair share of mediocre BLT sandwiches…so I set out to research and make the most delicious BLT sandwich possible.
My studies boiled down to a few important points.
Firstly, the tomatoes you use must be ripe.
Never put your tomatoes in the refrigerator, this ruins their flavor.
Secondly, the type of bread you use is paramount. I found that using Texas Toast, toasted on one side yielded the best sandwich. (When building your sandwich, put your fillings on the non toasted side for traction!)
If you can not find Texas Toast, brioche or challah bread also make a good substitute..
Finally, people like their BLT’s their way, so why not turn it into a make your own festive affair?
Just set out all the ingredients on platters and in bowls and let your guests “Build Their Own.”
This way everyone has their BLT their own way.
This recipe maybe easily doubled or tripled if you plan to entertain more people. Is there a better or easier way to enjoy the tomato bounty of Summer?
Menu
Serves 4
BLT Sandwich Platter
16 slices bacon or Turkey
Bacon if you do not eat pork
3 vine-ripened tomatoes
2 tblsp. extra virgin olive oil
Salt and Pepper (on the side)
1/2 cup mayonnaise
1/2 cup ketchup
8 slices Texas Toast
1 head Romaine lettuce or
Bibb or lettuce of your choice,
washed and dried.
Sea salt, pepper
Add Ons:
(place any or all of the following in attractive serving dishes and refrigerate until serving)
Poached and Shredded Chicken or Store Bought Rotisserie Chicken Shredded
Crab Meat
Pickles
1. Adjust oven rack 6 inches from broiler element and heat oven to 400 degrees. Place bacon in a single layer on aluminum foil-lined rimmed baking sheet, (the aluminum foil makes for an easy clean up). Bake until bacon is brown and crispy, 25 to 30 minutes, rotating sheet halfway through baking. (NB Turkey Bacon will take alot less time) Place bacon to paper towel-lined plate. Throw away bacon fat and foil. Heat broiler.
2. In the Meantime, core tomatoes and cut into 16 (1/4-inch-thick) slices. Make Russian dressing by combining mayonnaise and ketchup. Place in an attractive bowl and refrigerate until serving.
3. Arrange bread on baking sheet. Broil until lightly browned on 1 side only, 1 to 2 minutes.
4. Now it’s time to assemble your BLT Platter…..Place lettuce on platter, put toast on the side, alternating toasted and non toasted for effect, Top with sliced tomatoes. Serve with Russian Dressing on the side, salt and pepper and any “add ons” that you wish. Personally I love crab on my BLT.
5. Set out platter and let your guests make their own personalized BLT creations…they will lick their fingers to their elbows with all that tomato goodness!
Alexandra Troy is owner of Culinary Architect Catering, a 32-year old Greenvale-based company, specializing in private, corporate and promotional parties. For more photos and presentation follow Culinary Architect Catering on Facebook.
