A mother-daughter conversation on food and cooking (mostly)

Saturday, July 7, 2007

B-T-no-L


Back in 2002 and 2003, all through my gradual unvegetarianing, the Forces of Meat had one weapon more potent than any other. That weapon was bacon, and specifically bacon in combination with fresh tomatoes. Once Lawson had made me my first bacon-tomato sandwich, it was all over.

Here's how he makes one:

- 2 slices storebought multigrain bread
- thin layer on each slice of medium-fat mayonnaise (I find the super-lowfat mayo wretched, and neither of us wants to eat the full-fat stuff 3 times a week all summer)
- one small or 1/2 large real summer tomato. Really, there's no use at all making a bacon-tomato sandwich with pale grocery store tomatoes. You need actual tomatoes grown outside in the sun. Gardens are good. The farmer's market is good. Cut the tomato up in thick slices.
- 3 slices thick-cut bacon, cooked. It's better (crispier and more even) in a pan, but sometimes we use the microwave.

That's all. I love lettuce, but lettuce is totally unnecessary here.

5 comments:

writer said...

Bacon really grosses me out for some reason when I think about it. But I really do love it.
This made me hungry :)

Kris said...

Despite the rather defective appearance of your bacon, the idea is mouthwatering. I think we'll have BLTs today.

I think the best mayonnaise compromise is Best Foods Light.

Kris said...

I made one of these sandwiches today, but I used aioli instead of light mayo--excessive, but nice.

Annie said...

I've been meaning to make this sandwich since I first read about it! I head to Colorado in a few days, so I'll have my mom whip some up.

Eva said...

Hey, Annie! Come visit me. I expect I'll hear all about what you're doing when my mom gets here in a few days.