Bacon. Lettuce. Tomatoes. There is not much that can improve this classic combination. Some add avocado or a fried egg, that’s all well and good but I think you simply cannot beat the original trio. I decided to add only a little basil aioli for a nice herbal addition to the rich bacon and bright tomatoes. This is the perfect time of year to enjoy what is, perhaps, the best sandwich ever. The tomatoes are perfectly in season along with crunchy romaine and bacon…well, bacon is always in season!
I purchased some bacon along with my CSA share last week when the lovely folks from Schrader Farms sat alongside Plowbreak Farm’s perfect produce with a cooler full of their delightful meats. This was honestly some of the best bacon I have ever had the pleasure of enjoying. I got so much rendered fat off of it but it was still so meaty that it maintained it’s shape and thickness through cooking it. Perfection!
If I could eat a perfect BLT everyday, I would…
My Favorite Bacon, Lettuce and Tomato Sandwich
- 4-5 slices Schrader Farms bacon, cooked
- 1 large or a few small Plowbreak Farm tomatoes, cut into thick slices
- a few large leaves Plowbreak Farms romaine lettuce
- 2 pieces good white bread, I used Heidelberg’s French Peasant bread
- Basil Aioli (recipe here)
I think the best method for cooking bacon for a sandwich is to roast it in the oven. I preheat the oven to 400 degrees and line a baking sheet with aluminum foil. I lay out the bacon strips and cook in the oven for 15-20 minutes. When golden brown and crispy, remove from the oven. Pour off the fat, making sure to reserve it for future uses, and allow the bacon to cool slightly.
To assemble the sandwich, start by lightly toasting your bread. Cover the bottom slice with some basil aioli and layer on your tomato slices followed by the romaine lettuce and finally the bacon. Schmear the top slice of bread with some aioli as well and cap off the sandwich. Slice on a bias and enjoy!