THE BEST BLTS – Bon Appétit, August 1999
What makes this dish is the basil mayonnaise and the avocado. Sometimes, I serve this just as a “BT” sandwich. Sometimes, I add turkey to the sandwich. I add more bacon than the recipe calls for ( 2 slices per sandwich is very skimpy plus my husband loves bacon) and deep-six the red onions. How much tomato, bacon, lettuce, avocado you add is really a matter of personal taste. It is important, however, to make the basil mayonnaise a day in advance so that it becomes a more solid mixture.
Basil mayonnaise
2 1/2 cups (lightly packed) fresh basil leaves
1 cup mayonnaise
1/4 cup (1/2 stick) butter, room temperature
Mix basil, mayonnaise and butter in food processor until basil is finely chopped and mixture is well blended. This takes some time as you want the mixture very well blended. Season to taste with salt and pepper.
12 thick-sliced bacon strips (about 1 pound)
12 1/2-inch-thick slices fresh country-style white bread
3 large tomatoes, cut into 1/4-inch-thick rounds
2 ripe avocados, pitted, peeled, sliced
1 red onion, thinly sliced
6 lettuce leaves
Cook bacon in heavy large skillet over medium-high heat until crisp, about 8 minutes. Transfer to paper towels; drain.
Spread half of mayonnaise mixture over 1 side of 6 bread slices. Top each with 2 tomato slices. Sprinkle tomatoes with salt and pepper. Top tomato slices with avocado, then with bacon strips, onion and lettuce. Spread remaining mayonnaise mixture over remaining 6 bread slices. Place bread slices atop lettuce. Cut sandwiches in half and serve.
BLT without the bacon and the lettuce, but turkey, avocado and tomato
BLT with the bacon, but no lettuce
Refined Palate 