My Sunday began with the largest tomato I have ever seen (posted above).
And that got me thinking. Fresh tomatoes are one of summer’s finest blessings. And when that perfect, succulent tomato meets icy lettuce, pan-fried, uncured bacon, mayonnaise and crunchy toast- bliss.
It was high time for a BLT.
When selecting your ingredients for a B.L.T. (for those of you unschooled in food acronyms, this stands for Bacon, Lettuce, and Tomato placed upon each other in a sandwich), please, please, please do not skimp on ingredients. For me, that means using the fancy bacon (which also implies not purchasing the brand that builds hot dog vehicles); fresh, homegrown tomatoes purchased from your farmer’s market or picked from your garden; and quality lettuce. I used spring mix here because I like the mix of spiciness you get from that mix of greens. But iceberg would do just fine.
Oh, and please put mayonnaise on your BLT. If you do not like mayonnaise, you are allowed to use mustard. My great friend and fellow blogger Melissa loves mustard, and so she uses that. I will allow her this because I tried it and it is delicious. But to my credit, I did have a mayonnaise base:)
And the best thing about a BLT is the first bite. The tomato juice sweetly oozes- the salty bacon crumbles, and the toasty bread supports it all in one fell, mayonnaise-laced swoop.
It’s a beautiful moment, biting into a BLT. And, we didn’t even have to turn on the oven.