The BLT Manifesto

From the creator

Follow the rules for making the best BLTs. Follow them well and find your lunch. Full Article: http://www.seriouseats.com/2016/08/bl... RECIPE NOTE: This recipe can easily be scaled up. To cook bacon for a larger crowd, preheat the oven to 400°F. Lay bacon strips on a rimmed baking sheet lined with parchment paper, top with a second sheet of parchment paper, and place a second tray on top to keep the bacon flat while baking. Transfer the sandwiched bacon slices to the oven, and bake until well-rendered and crisp, 20 to 25 minutes. Reserve the bacon drippings, and brush onto slices of bread before toasting in the toaster or on a griddle. INGREDIENTS: 3 strips thick-cut, naturally cured bacon (see note above) 2 slices high-quality sandwich bread, such as shokupan 2 tablespoons (30ml) homemade or store-bought mayonnaise (see note above) 1 1/2 cups finely shredded iceberg lettuce (see note above) 4 thick slices ripe tomato (see note above) Coarse sea salt, such as fleur de sel or Maldon Freshly ground black pepper DIRECTIONS: 1. Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside. 2. Place bread on same skillet or griddle and toast

Published 2016-08-19 · Watch on YouTube ↗
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