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The tomato is more important than the bacon.
Key Points
- Fresh tomatoes are key to a perfect BLT — their acidity and sweetness balance out the sandwich.
- Use thickly sliced beefsteak or heirloom varieties for a BLT.
- Season the tomatoes beforehand. Salt draws out excess moisture and enhances their natural flavor.
The summer season is stacked with simple treats: juicy pears you need to eat over the sink, tender-crisp grilled zucchini, and an abundance of fresh basil — to name just a few. The star of the season, though? That’d be the tomato, particularly the thick, juicy and ripe ones that can practically be a meal all on their own.
Few dishes let a summer tomato shine like the classic BLT — which chef George Blackwell Smith, creator of Lucky Cajun spice blends, describes as “summer on a plate.” A BLT may seem simple to pull off at home thanks to its short ingredient list, but having fewer components means that each element needs to be truly great, and this is where home cooks can miss. Here’s how five chefs we spoke with recommend upping your BLT game.
The One Thing Chefs Agree Makes the Best BLT
Five chefs we spoke with all said that while every ingredient in a BLT matters, having the perfect tomato is the true key to making a great one at home. “Most people think of bacon when they first consider a BLT. From a chef’s perspective, it’s actually a tomato sandwich that is elevated and seasoned by bacon,” explains chef Tim Bechtle, culinary training manager for the Broken Yolk Cafe.
Tomatoes actually keep a BLT from feeling too rich, thanks to their natural acidity and sweetness. They help cut through meaty, smoky umami flavors from the bacon and creamy mayo, creating a more balanced bite. The perfect tomato for a BLT, “should be perfectly ripe, juicy, naturally sweet, and have just enough acidity to balance the richness of the bacon,” says Issac Bernal Carbajo, executive chef for the representation of Spain to the United Nations.
Which Tomatoes To Use On a BLT
According to Bechtle, a BLT is not the place for a thinly sliced tomato or an overripe one, one not firm enough to bite into without falling apart. He recommends beefsteak varieties that are heavy and ripe if you’re sourcing from your local grocery. Heirloom varieties are what chef Michael Gurevich, owner of Boston restaurant Mike & Patty’s, reaches for. But, he recommends salting them a few minutes before assembling them to draw out the excess moisture, ensuring that they don’t make the sandwich too soggy, while enhancing their natural sweetness. The best tomatoes though will likely be the ones that are the freshest, which you’re most likely to find at your local farmer’s market, inside your CSA box, or in your home garden. “Fresh tomatoes picked in the last 24 hours will always be better than what is at your local supermarket,” Blackwell says. For a special treat, look for Brandywine or Cherokee Purple varieties: Brandywine have bright pink flesh and are renowned for their sweet tomato flavor, while Cherokee Purple have a deep mauve color and are dense and juicy.
More Chef-Approved BLT Tips
While the tomatoes should take center stage, a BLT’s other signature ingredients are an essential supporting cast. Below are more chef-approved BLT-making tips.
Choose the Right Bread
Chef Odette D’Aniello, founder at Dragonfly Cakes in Tacoma, Washington, suggests using a crispy white bread for the sandwich. “Either a toasted center piece of a sourdough loaf or a crusty ciabatta,” she says. The more neutral flavor of these breads lets the sandwich ingredients shine.
Bake the Bacon
Because BLTs require a decent amount of bacon, chefs Gurevich, Bernal, and Bechtle all recommended oven roasting it, especially if you’re making sandwiches for a crowd. “I like cooking thick-cut bacon in the oven at 375°F on a baking rack. It cooks evenly and gives you bacon that’s crispy but still has a little bend to it, which is the perfect texture for a BLT,” explains Gurevich.
Pick Greens with Crunch
Bechtle, Bernal and Smith all recommended crisp iceberg or romaine lettuce — both greens are sturdy enough to add extra crunch and a cooling element. Just be sure to not add piping hot bacon on top of the lettuce, as it will wilt it.
Layer with Intention
“The biggest mistake is letting too much moisture get into the sandwich,” Gurevich says. “Dry your lettuce well, season your tomatoes with salt and pepper to draw out excess moisture, and spread mayo on both slices of bread — it helps create a barrier that keeps the bread from getting soggy.”
Our Expert Take
A BLT is a super simple dish thanks to only having about five ingredients, but because of that short ingredient list, each one needs to shine. That’s especially true of the tomato, which five chefs said is the true star of the sandwich. The sweetness and acidity is the perfect balance to the fatty bacon and creamy mayo. Look for ripe, juicy, and heavy beefsteak of heirloom varieties, then cut them thickly and season them to enhance their natural sweetness. Avoid tomatoes that are overripe or cut too thinly, as they’ll create a watery sandwich.
Read the original article on EatingWell
