The Young Persons Survival Guide To Leaving Home
When I realised that last week was National Sandwich Week, I knew that a BLT sandwich recipe had to be the next post in my Young Persons Survival Guide To Leaving Home series. I never quite managed to get it out on time, but better late than never?
It really wouldn’t be a true survival guide without this classic sandwich recipe, would it? It’s a classic creation, don’t you think? The way the lettuce and thinly sliced tomato compliments the saltiness of the bacon perfectly? And let’s be honest, you don’t lose any flavour by omitting the tomato or maybe adding some onion. It can be adapted to everyone’s taste. Just so long as you don’t omit the bacon!
Tweet ThisThe choice of bread doesn’t alter it either. There was a time when I was a great believer that bacon belonged in white bread, but now? I’m happy with a nice seedy bread, just as long as it’s soft and coated in butter.
I know the preferred sauce is probably mayonnaise and a little ketchup, but I like pink sauce in mine. The type you would drizzle on a prawn cocktail (who says they belong in the 70s?) rather than 1000 islands one. Or maybe they are the same and it’s just mine that is different? I’ll share my recipe soon. Is there a real difference between the two, though?… I don’t add finely chopped anything to my pink sauce, so I assume it’s not 1000 islands.
The Classic BLT Sandwich
I like streaky bacon in my BLT sandwich, but that’s probably because I’ve lost the taste for back bacon. For some reason back bacon isn’t readily available in Greece.
Bacon can be dry fried.
…Or cooked in the microwave.
I like the bacon in my BLT sandwich to be chopped up, so I don’t end up tugging a whole rasher out at once.
A BLT sandwich tastes as good in a seedy bread roll…
As it does on seedy sliced bread (but if you enjoy white bread, that’s good too).
Every home leaver should know how to create a classic BLT sandwich!
10 minPrep Time
5 minCook Time
15 min
Save RecipeIngredients
- 3 rashers of bacon per sandwich (or more if you prefer) - if you're a vegetarian use the vegetarian equivalent.
- 2 slices of bread or 1 roll per sandwich (seedy is good)
- Butter or marg for the bread
- Lettuce (a whole lettuce is cheaper and kinder to the enviroment, but pre-bagged maybe less wasteful)
- Half a tomato, per sandwich, sliced
- Thinly sliced onion (optional)
- Mayo and ketchup or a pink sauce
- Salt & pepper (freshly ground tastes the best)
Instructions
- To dry fry the bacon; lay the slices side by side in a frying pan and cook over a medium heat (turning once) until cooked as you like. Cover with a splatter gaurd or saucepan lid to reduce mess from spitting.
- To cook in the microwave; place a double layer of kitchen roll on the bottom of a plate (make sure it's microwavable). Lay the slices of bacon side by said and cover with another piece of kitchen roll.
- Cook on high for a 1 1/2 minutes.
- Turn the bacon over and cook for another minute or so until the bacon is cooked to you liking. You may find that the fat browns faster than the meat when cooked in the microwave.
- To cook under the grill; place a sheet of foil onto a baking tray or grilling rack. And cook bacon under a high heat until cooked to your liking (turning once).
- Once cooked, you can either chop the bacon into bite sized pieces or leave the rashers whole.
- Butter the bread or roll.
- Add a layer of lettuce. Sprinkle with a little salt.
- Add a layer of tomato. Sprinkle with a little more salt.
- Add a layer of onion if you would like (I do).
- If using mayo and ketchup, blob it on now.
- If not add the bacon.
- If using the pink sauce now is the time to drizzle it.
- Add a sprinkle of black pepper and enjoy!
So what is your favourite sandwich?
© 2018 – 2020, Debbie. All rights reserved.
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