Yogurtsoda Gratuitous food and travel.

I know, I know. It’s not summer anymore. Thanksgiving is but a few weeks away and here I am posting about the ultimate summer dish: BLTs. I made them a few weeks ago and with the uncannily warm weather we’re having this week, I can’t help but crave these again:

Ingredients:

8 slices applewood-smoked turkey bacon
1 teaspoon olive oil
1/4 cup mayonnaise
1 tablespoon lemon juice
1 clove garlic, minced
Salt and black pepper
Cayenne pepper
1 tomato, sliced
1/4 cup thinly sliced basil (I used Persian basil)
4 slices of sourdough bread (I used cheddar-garlic)
1 tablespoon butter
4 romaine lettuce leaves

1. Place a pan on medium-high heat and add olive oil. Fry the bacon slices for about 10 minutes, turning once. Drain on paper towels.

2. In a medium bowl, mix the mayonnaise, lemon juice, and garlic and season with salt, pepper and cayenne.

3. Heat a large skillet. Spread each slice of bread with 1/4 tablespoon of butter and set 2 slices in the skillet, buttered side down. Toast over medium-high heat until browned and crisp. Repeat with the remaining slices.

4. Set the toasts on a work surface, buttered side up. Spread each toast with 1/2 tablespoon of the mayonnaise mixture. Top 2 of the toast slices with 2 lettuce leaves and 2 tomato slices and add with salt and pepper to taste. Top with 4 bacon strips and close the sandwiches. Cut the BLTs in half and serve.