I thought I knew how to make BLTS, one of my summer favorites with those garden fresh tomatoes but there is always room for improvement. I discovered when I found a recipe for a BLT. So see what you think!
BLT Sandwiches:
1 # smoked bacon
1/2 cup Hellmann’s mayonnaise
8 slices thick cut bread ( your preference )
1/2 herb mayo ( recipe follows)
8 leaves of lettuce
tomato, sliced
salt and freshly ground pepper
Preheat the oven to 400 degrees.
Arrange the bacon slices on one or two baking sheets. Bake until desired crispness is reached, about 20 minutes, drain on paper towels.
Spread a small amount of plain mayonnaise on both sides of each slice of bread. Heat skillet over medium heat and toast the bread on both sides until crispy and brown, 1-2 minutes per side.
lay out four slices of toast and spread each with one tablespoon of the herb mayo, layer lettuce, bacon and tomato slices on top and season to taste with salt and pepper. Spread each of the remaining 4 slices of toast with the 1 tablespoon of the herb mayo and place mayo-side down on the toppings to form four BLT’s. Slice each in half and serve.
Herb Mayo
1 cup Hellmann’s mayonnaise
1 small garlic clove
1/2 tsp. kosher salt
2 Tablespoons minced fresh chives
1 Tablespoon minced fresh flat leaf parsley
1 Tablespoon minced fresh dill
1 1/2 tsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. white pepper
Place the mayonnaise in a medium bowl. Mince the garlic on a cutting board, then add a couple pinches of salt to it. Tilt the knife at an angle, and scrape it over the mixture several times to work it into a paste. Add it to the mayonnaise along with the remaining salt, chives, parsley, dill, lemon juice, paprika and white pepper. Stir until well combined. Cover and refrigerate for 2 hours before serving.
Stay cool and have a good week!
BLT Sandwiches:
1 # smoked bacon
1/2 cup Hellmann’s mayonnaise
8 slices thick cut bread ( your preference )
1/2 herb mayo ( recipe follows)
8 leaves of lettuce
tomato, sliced
salt and freshly ground pepper
Preheat the oven to 400 degrees.
Arrange the bacon slices on one or two baking sheets. Bake until desired crispness is reached, about 20 minutes, drain on paper towels.
Spread a small amount of plain mayonnaise on both sides of each slice of bread. Heat skillet over medium heat and toast the bread on both sides until crispy and brown, 1-2 minutes per side.
lay out four slices of toast and spread each with one tablespoon of the herb mayo, layer lettuce, bacon and tomato slices on top and season to taste with salt and pepper. Spread each of the remaining 4 slices of toast with the 1 tablespoon of the herb mayo and place mayo-side down on the toppings to form four BLT’s. Slice each in half and serve.
Herb Mayo
1 cup Hellmann’s mayonnaise
1 small garlic clove
1/2 tsp. kosher salt
2 Tablespoons minced fresh chives
1 Tablespoon minced fresh flat leaf parsley
1 Tablespoon minced fresh dill
1 1/2 tsp. fresh lemon juice
1/2 tsp. paprika
1/2 tsp. white pepper
Place the mayonnaise in a medium bowl. Mince the garlic on a cutting board, then add a couple pinches of salt to it. Tilt the knife at an angle, and scrape it over the mixture several times to work it into a paste. Add it to the mayonnaise along with the remaining salt, chives, parsley, dill, lemon juice, paprika and white pepper. Stir until well combined. Cover and refrigerate for 2 hours before serving.
Stay cool and have a good week!
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