Bacon Lover Shares Revolutionary BLT Ideas!
Greetings Griddle Jockeys! What could possibly be better than a BLT? I am glad you asked. The answer is a BBLT!
Things to know:
What does BLT mean?
A BLT is a classic sandwich named for its core ingredients: Bacon, Lettuce, and Tomato, typically served with mayonnaise between slices of bread, often toasted. It’s a simple yet satisfying combination of salty, crisp bacon, cool lettuce, and juicy tomato, making it a popular American staple, especially with the addition of mayo.
Is BLT American or British?
While the sandwich is known as a distinctly American dish, some believe it’s actually a descendant of an English tea sandwich that originated during the Victorian era. BLT expert and author of “The BLT Cookbook,” Michele Jordan believes that the sandwich is a variation on the club sandwich.
What’s the difference between a BLT and a club sandwich?
A BLT is a simple, classic sandwich with just Bacon, Lettuce, and Tomato, usually with mayo on two slices of toasted bread, while a Club Sandwich is a heartier, triple-decker (three slices of bread) version that adds cooked poultry (turkey or chicken) to the BLT ingredients, often cut into quarters and secured with toothpicks. The core difference is the extra layer of meat and bread in the club, making it more substantial.
What’s the secret to a perfect BLT?
The secret to a perfect BLT lies in balancing fresh, quality ingredients with technique: use ripe, seasoned tomatoes, thick-cut crispy bacon, crisp lettuce (like romaine or iceberg), quality bread toasted and spread with plenty of mayo, and focus on layering for texture and to prevent sogginess. Key techniques include seasoning tomatoes to draw out moisture and brushing bacon grease on toasted bread for flavor.
Is ribeye a good cut of steak?
Yes, ribeye steak is widely considered excellent for steak lovers due to its rich flavor, juiciness, and tender, buttery texture, primarily from its abundant marbling (intramuscular fat) that melts during cooking, making it a favorite for grilling or pan-searing. While it’s pricier and fattier than leaner cuts like sirloin, its balance of bold taste and tenderness offers a premium, satisfying steak experience.
Ingredients
4 1/4-inch thick slices of ribeye steak -or- about 3 pounds worth if you are working with a roast
1/2 cup mayonnaise
1/2 t fresh cracked pepper, divided
2 t salt, divided
10 ounces cherry tomatoes, halved
2 cloves garlic, minced
1 small shallot, minced
2 T sherry vinegar
1 t honey
16 slices bacon, cooked up all crispy like
4 slices white American cheese
Butter lettuce
8 slices of sourdough (best if they are the same size), toasted
1. Combine mayonnaise with 1/2-teaspoon pepper; set aside.
2. In a skillet on medium high heat, add 1 T of olive or avocado oil. When the oil begins to shimmer, add cherry tomatoes and occasionally stir for 2 minutes, season with 1/2-teaspoon salt, then turn off heat. Add shallots and garlic to pan using the residual heat of pan, soften for 1 minute before adding vinegar and honey. Stir, allow”relish” to thicken 2 minutes. Set aside off the heat as you get the bacon and steak cooked.
3. Heat your griddle to medium and cook your bacon until crispy.
4. Then add tallow to the cooking surface. Once melted, add the steaks and sear 2 minutes, flip and sear another 2 minutes. Season evenly with 1 1/2-salt and remaining 1/2-teaspoon pepper.
5. Toast the sourdough on one side, then commence to building the sandwiches.
6. Build sandwiches by spreading mayonnaise on the bottom sourdough slice (the untested side), butter lettuce, a slice of ribeye, blistered tomato relish, 4 pieces of crispy bacon and top with a slice of sourdough. Serve and ENJOY!
Equipment used:
Blackstone Griddle
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