Ingredients with Measurements:
- 1 loaf of bread
- 1 lb. bacon
- 2 large tomatoes
- 1 head of lettuce
- 1 cup mayonnaise
- 1 tbsp. Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- Bread knife
- Cutting board
- Skillet
- Spatula
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Preheat the skillet over medium heat. Cook the bacon until crispy, then remove from the skillet and place on a paper towel to drain.
2. While the bacon is cooking, wash and slice the tomatoes into thin rounds. Wash and dry the lettuce leaves.
3. In a mixing bowl, whisk together the mayonnaise and Dijon mustard. Season with salt and pepper to taste.
4. Slice the loaf of bread in half horizontally. Spread the mayonnaise mixture on both halves of the bread.
5. Layer the bacon, tomatoes, and lettuce on one half of the bread. Place the other half of the bread on top.
6. Wrap the sandwich loaf tightly in plastic wrap and refrigerate for at least 1 hour.
7. When ready to serve, remove the sandwich loaf from the refrigerator and unwrap. Use a bread knife to slice the loaf into individual servings.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Skillet: medium heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 550
- Fat: 35g
- Carbohydrates: 40g
- Protein: 20g
Substitutions for ingredients:
- Turkey bacon can be used instead of regular bacon.
- Any type of lettuce can be used in place of the head of lettuce.
Variations:
- Add sliced avocado to the sandwich for an extra creamy texture.
- Use a different type of bread, such as sourdough or whole wheat.
Tips and tricks:
- Make sure the bacon is crispy before adding it to the sandwich to prevent it from becoming soggy.
- Use a serrated bread knife to slice the loaf for even slices.
Storage instructions:
- Wrap the sandwich loaf tightly in plastic wrap and store in the refrigerator for up to 2 days.
Reheating instructions:
- This sandwich is best served cold, but if you prefer it warm, you can heat it in the oven at 350°F for 10-15 minutes.
Presentation ideas:
- Serve the sandwich loaf on a platter with a side of potato chips or fries.
Garnishes:
- Sprinkle chopped parsley or chives on top of the sandwich for a pop of color.
Pairings:
- Serve with a cold glass of iced tea or lemonade.
Suggested side dishes:
- Potato chips
- French fries
- Coleslaw
Troubleshooting advice:
- If the sandwich becomes soggy, try using less mayonnaise or adding the tomatoes and lettuce just before serving.
Food safety advice:
- Make sure to cook the bacon to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- The BLT sandwich is believed to have originated in the early 1900s in the United States.
Flavor profiles:
- Savory, salty, and slightly tangy from the Dijon mustard.
Serving suggestions:
- This sandwich is perfect for a picnic or outdoor gathering.
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