That's right; no B or L. If you want to make a good BLT go see Lisa's post on EatingInSJersey. IMHO, bacon and lettuce aren't worthy to be on the same sandwich as fresh, ripe, in-season Jersey tomatoes. Save the bacon until you need to overpower early season, late season, or *cringe* out of state tomatoes. I keep a cutting board and knife at my desk, bring in a loaf of bread and jar of mayo to the office every Monday, and carry in a tomato every day and make the sandwich fresh for lunch for as long as I can get good tomatoes. Yes, I do get funny looks at work, but once you try the sandwich, you'll agree the looks are worth it.
- Cutting board
- Serrated knife
- Butter knife or rubber spatula
- Pepper grinder
To make the sandwich, slice the tomato horizontally (not from top to bottom) so you get full round quarter inch (6mm) slices. Spread the mayo on both slices of bread and season each with salt and pepper. Stack the bread and two tomato slices (bread, tomato, bread), cut the sandwich in half if desired, and enjoy.
- A medium sized tomato (three inch diameter) should yield enough for two sandwiches and a little leftover around the stem to eat (just salt, pepper, and yum) or put toward a salad.
- The mayo not only provides flavor, but creates a barrier between the tomato juice and the bread, keeping the bread from becoming a pink soggy mess.
- You can use any bread you want, including rolls, but I like whole wheat sandwich bread.