Come to think of it....there isn't anything wrong with driving almost 2 hours to check out a maybe great BLT is there?

reply
 

Nope there isn't. If I ws closer I would meet up with you to get one!!
Kat

Reading all of the BLT porn is making me soooooooooooooooooo hungry!!!!! This link should be X-rated.:lol: :lol:

Rated "XT" for Extra Tasty!!

:D

BLOT. As follows

1. The spread: best mayo u can find. Lemon zest & juice. Grated garlic & favorite pepper. Oragano, salt & pepper.

2. The bread: wheat or whole grain. None of that bleached stuff

3. The bacon: must be thick slices and in equal wieght. To the tomato

4. The onion: razor thin. Slices of red onion

5. The greens: I like shreaded iceberg

6. The tomato: the best of the best in your garden at that time

7. The build: bread/spread/greens/bacon/spread/ bread/spread/tom/onion/bacon/spread/bread

Yes a triple decker

Jesse

I do something similiar and cut it into triangles with toothpicks holding it together. Makes a nice presentation and is yummy

[IMG]http://i43.photobucket.com/albums/e374/duajones/club3.jpg[/IMG]

That sammie looks wonderful!!!! I think you guys are forgetting the cheese. A nice sharp cheddar.

duajones - what a fantastic looking club sandwich! Makes me want to go fling some extra Epsom salts in the garden!

I just made a BLAT.. yum!

I despise mayo and creamy condiments - sometimes I substitute pesto, but not with avocado...

Thick, multigrain, artisan homebaked bread, toasted to resist the tomato juices for a minute.

A zillion pieces of apple smoked bacon (since I can't find Niman Ranch bacon locally)

Red-leaf lettuce (I usually prefer mixed greens or arugula, but I'm out of those. As long as it's not iceberg, which is a waste of space.)

I used a persimmon tomato, pinch of sea salt. Tomorrow it will be a lemon boy.

One avocado, sliced.

HEAVEN!!!

Why is it that a BLT is always better on plain 'ol cheap toasted white bread?
Of course it HAS to be slathered with mayo! :love: :))

BLT reciepe: 2 slices of white Butternut bread miracle whip on both pieces, a thick slice of a 6 inch diameter tomato (so it sticks out on all sides of the bread), 5 slices of extra thick country bacon that stick out on both ends of your BLT. Then set back and open wide and enjoy.

KMJ

Lettuce is wasted space on a sandwich, unless it's a dark green one, and even then, I find it superfluous more often than not. Crunch comes from bacon, and maybe (if so taken by the mood) from a bit of onion.

Now yesterday: turkey bacon, big slice of Early Goliath that was almost beyond-ripe, Miracle Whip, and a slice of American cheese on wheat-white. Simple, classic and gone in 30 seconds.

Blue Hill’s Tomato Sliders
 

As always, the newspapers are full of tomato recipes this time of year. Here's one from the NY Times:

[URL]http://tmagazine.blogs.nytimes.com/2010/09/02/blue-hills-tomato-sliders/?hpw[/URL]

Sounds like a lot of work, and I don't know if I'd like it any better than a straight up tomato sandwich on good, fresh bread, but they sure do look pretty.

Jim

Toasted NY City onion bagel, cooked bacon, homegrown lettuce, homegrown tomato, Mayo. If you don't need a bath after eating a BLT you are doing something wrong.

-Rosalinda

I was almost out of mayo, so it barely got beyond my elbows. Oh, well. Better luck next time.

[QUOTE=mike5953;130404]Why is it that a BLT is always better on plain 'ol cheap toasted white bread?
Of course it HAS to be slathered with mayo! :love: :))[/QUOTE]

You are so right:yes:

Nice recipe I improvised last night:

Ingredients:
Baguette, Goat Cheese, Tomatoes and Fresh herbs

Slice the baguette in half to make two halves of a sandwich
Spread Goat Cheese on both halves
add sliced tomatoes on one side and sprinkle with a dash of salt
Add fresh herbs(I used rosemary, but basil would also work)

Bake in the oven at 375 until bread is toasted(5-10 minutes typically)

My best BLT this year came from a big fat Prudens Purple. It was Heaven. :love: LInda

[B]Cheddar and Cilantro Grilled Cheese Sandwich[/B]

Source : Jennifer Meier, Your About.com Guide to Cheese

Adding cilantro, or any type of fresh herb for that matter, to this grilled cheddar sandwich is an easy way to turn simple grilled cheese into a sandwich with more flavor. Use any type of cheddar you like, although a white, sharp cheddar is especially good. And don't be stingy with the cilantro - its typically strong flavor is mellowed by the melted cheese.

Tips for Making the Best Grilled Cheese Sandwich

Keep the heat low so the bread becomes brown and crispy but doesn't burn before the cheese melts
Pressing down on the sandwich as it cooks helps the bread brown
Adding a lid to the skillet for a few minutes at the end can help the cheese melt
The bread slices shouldn't be much more than 1/2" thick
Don't be stingy with the amount of butter or olive oil used to coat the bread
Grated cheese melts faster than cheese slices

Yield: At least 4 sandwiches

Ingredients:
1/2 pound cheddar cheese, sliced thinly or grated
1 bunch of cilantro
slices of bread (sourdough is delicious with this sandwich)
butter or olive oil to coat bread

Preparation:
• Set out two slices of bread.
• Butter one side of each slice or drizzle generously with olive oil, then flip the bread over so it is laying butter/oil side down.
• Add desired amount of cheddar cheese to one slice and add cilantro on top.
• The cilantro can be roughly chopped, or you can simply lay sprigs that have most of the stem removed inside the sandwich.
• Use a generous amount of cilantro if you really want the flavor to come through.

• Place the second slice of bread on top (buttered/oiled side up) to make a sandwich.
• Repeat until you've made your desired amount of sandwiches - there should be enough cheese and cilantro to make at least 4 sandwiches.

• Heat a skillet over medium heat.
• Add the sandwich to the pan and cook 3-5 minutes until the side touching the pan is nicely browned.
• Flip the sandwich and turn the heat down to medium low.
• Continue to cook until the cheese is melted and the bread is nicely toasted.
• If necessary, you can add a lid to the pan to help the cheese melt.

More Cheese and Fresh Herb Combinations for Grilled Cheese Sandwiches

Mozzarella and Basil
Gruyere and Dill
Feta and Mint
Goat Cheese and Chives

Cooking with Cilantro

Often just the leaves of fresh cilantro are used in recipes, but the stems are edible as well, although sometimes a bit chewy.

[B]Zana’s Variations:[/B]
I add Oka and sometimes spiced Gouda to the cheese mix.
Add slices of Black Krim Tomato, sweet onion, and a slice of double smoked Canadian Back Bacon to the Cheddar Cheese.
To spice it up, chiffonade some hot peppers of choice and add those too before grilling.

I'm late to the party but will chime in anyway:

1. Freshly made white bread (we haven't bought bread at the grocery store in years!), toasted
2. Applewood smoked bacon
3. Home made mayo (although my wife is a MW devotee)
4. Brandywine or Mortgage Lifter tomato with a little salt and (sometimes) oregano
5. Iceberg lettuce

[B]Grilled Bacon Tomato and Cheddar Cheese Sandwich[/B]

All you need:

Thick sliced fresh bread
Butter or margarine
Sharp cheddar cheese slices
Thick sliced smoked bacon
Beefsteak tomato slices

All you have to do:

Spread margarine on 1 side of each slice of bread.

Place 1 of the slices, margarine side down, layer the bacon, tomato and cheese on the dry side.

Place 1 of the slices, margarine side up, on top of the ham and cheese.
Place on a hot griddle.

When the bottom is golden in color, carefully flip it over and press it gently with a spatula.

Cook until the bottom is golden and cheese has melted. remove it from the

Ok....this is a tweak on the usual. You can do this as a sandwich - I'd recommend some kind of crusty bread of your choice for the bread - toast it or not - your choice. I personally think that the number of servings could be much higher from this recipe. You many have to adjust downward if you have less people. However if you like a huge steak, go for it! ;) I'd play around with what tomatoes you use....and possibly whether you'd use other than cherry size.

Zana


Grilled BLT Double-Cut Strip Steak

Whether you have a warm spring evening that allows for outdoor grilling or a lingering winter’s night that requires the kitchen, this grilled BLT strip steak is perfect for dinner tonight. The red wine, bacon and mushroom sauce promises that no matter how you prepare it, the tender meat will be juicy and flavorful.

I like these steaks best when they are grilled outdoors over hickory wood, but they also can be cooked indoors. Steaks on the bone are much more flavorful than boneless, plus you have the bones to nibble on afterward. The red wine, bacon, and mushroom sauce is delicious, but the steaks are also good with a pat of maitre d'hotel butter melted on top.
Bistro Laurent Tourondel by Laurent Tourondel and Michele Scicolone/Wiley, 2008.



Ingredients
2 bottles (75 milliliters each) hearty, full-bodied red wine
8 ounces applewood-smoked bacon, cut into 1/2-inch strips (about 2 cups)
2 cups 1/2-inch dice Vidalia onions
2 cups quartered button mushrooms
2 tablespoons finely chopped garlic
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups cherry tomatoes, halved
1 cup watercress, tough stems removed
1 cup fresh parsley leaves, roughly chopped
Fine sea salt and freshly ground black pepper, to taste
3 bone-in strip steaks, 32 ounces each, about 3 inches thick

Yield: 6 Servings

Directions

MAKE THE SAUCE In a medium saucepan, simmer the wine over medium heat for 25 to 30 minutes, or until it is reduced to 2 cups.

In a large skillet, sauté the bacon over medium heat until the fat has been rendered, 5 to 6 minutes. Spoon off the fat. Add the onions, mushrooms, and garlic and cook for 3 to 4 minutes, or until soft.

Add the wine mixture to the bacon and slowly whisk in 8 tablespoons of the butter 1 tablespoon at a time, until the sauce is emulsified. Remove from the heat. Add the tomatoes, watercress, and parsley. Cover and keep warm. Taste and adjust the seasoning with salt and pepper if necessary.

COOK THE STEAKS Preheat a barbecue or stovetop grill to medium heat.

Spread the steaks with the remaining 4 tablespoons of the butter. Season them on both sides with salt and pepper. Place the steaks on the grill and cook until browned, about 3 minutes. Turn the steaks and brown on the other side, about 3 minutes more. Transfer the steaks to a cooler part of the grill. Cover and cook for 20 to 25 minutes more for medium-rare. To check for doneness, make a small cut near the bone or better yet, insert an instant-read thermometer in the thickest part of the meat. The temperature reading should be 130 to 135°F for medium-rare. See the chart on page 9 for other cooking temperatures.

TO SERVE Place the steaks on a cutting board and cover loosely with foil. Let rest for 10 to 12 minutes.

Carve the meat off the bone. Cut the steaks crosswise into 1-inch slices. Arrange the slices on 6 plates and serve the sauce on the side. Serve immediately.
notes

CHEF’S TIP: You can also cook these steaks on your home stove with a combination method that involves pan searing and roasting. To do this, preheat a large skillet, preferably cast iron, until it is very hot and coat the bottom lightly with oil. Add the steaks and cook them until nicely browned, about 2 minutes on each side. Then transfer the steaks to a preheated 350°F oven and cook them until rare to medium-rare, 17 to 20 minutes.


Read More [url]http://www.ivillage.com/grilled-blt-double-cut-strip-steak/3-r-332925#ixzz1qbYITTp7[/url]

ever tried tomato gravy? It's delicious! My mother-in-law makes gravy and the part where we normally add fresh milk you add tomato juice. Its wonderful and makes the taste of hot crispy bacon and a good ole home made buttermilk biscuit.
We grow mass tomato plants- from big boys to better boys, hybrid, heirlooms and more. the orange,yellow and pinks are best for low acid choices.

tammy
[URL]http://www.tnnursery.net[/URL]

[B]Impossibly Easy BLT Pie[/B]

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick® mix
1/3 cup mayonnaise or salad dressing
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise or salad dressing
1 cup shredded lettuce
6 thin slices tomato

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

2. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.

Mmmm I have to remember this one sounds sooo good!!

Craig

[QUOTE=Zana;274367][B]Impossibly Easy BLT Pie[/B]

12 slices bacon, crisply cooked, crumbled
1 cup shredded Swiss cheese (4 oz)
1/2 cup Original Bisquick® mix
1/3 cup mayonnaise or salad dressing
3/4 cup milk
1/8 teaspoon pepper
2 eggs
2 tablespoons mayonnaise or salad dressing
1 cup shredded lettuce
6 thin slices tomato

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Layer bacon and cheese in pie plate.

2. In medium bowl, stir Bisquick mix, 1/3 cup mayonnaise, the milk, pepper and eggs with wire whisk until blended. Pour into pie plate.

3. Bake 25 to 30 minutes or until top is golden brown and knife inserted in center comes out clean. Let stand 5 minutes before serving. Spread 2 tablespoons mayonnaise over top of pie. Sprinkle with lettuce. Place tomato slices on lettuce.[/QUOTE]

Oh my! I have to try that!!:yes:

Let us all know what you think.

I already know what I think about this!!! It's HEAVEN!!!!!!! :yes:


Julia

A lot of mouth-watering ideas on this thread.. The only thing that I would add to it is that
I prefer to use Kosovo tomatoes in that they have a great tomato taste and have little in
the way of seed or gel making it a much less messy sammy than most.We set aside the
Kosovos specifically for the BLT construction parties.

I don't make'em I just eat'em, who ever said smothered in Helman's Mayo was right.