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Notes:
- note
- note
Equipment that I used:
- 12″ Cast Iron Skillet: The heat-retention and non-stick properties of cast-iron make it a perfect material for grilling, searing, and frying. It’s also a good choice for BLTs, because the bread could be toasted in the same fat and in the same pan as the bacon, tying together the flavors in the sandwich.
- Fish Spatula: I like to use a fish spatula for grilling bread and sandwiches. The thinness of the blade helps to get under the food without pushing it sideways, and the blade is long and wide enough to support a whole piece of bread or a whole sandwich.
- Bread Knife: Keeping a BLT together while cutting it can be a challenge because applying too much pressure to cut through the hard ingredients can tend to crush the soft ingredients. The trick is to make several, light-pressure saw strokes, and a long, sharp, serrated bread knife is advantageous for the purpose.
- equipment
BLT with Kale
Ingredients
- 3 slices bacon (or 1 bacon weave, see note)
- 2 leaves romaine lettuce (or 1 cup of finely shredded iceberg lettuce, see note)
- 1 slice ripe tomato (or more, enough to cover the sandwich, see note)
- 2 slices quality white bread (or whatever bread you prefer)
- Kosher salt and fresh ground pepper to taste
Instructions
Mis en Place
- Cut 3 slices bacon in half, crosswise.
- Set aside 2 leaves of romaine lettuce or finely shred 1 cup of iceberg lettuce.
- Slice 1 ripe tomato
- Set aside 2 slices of quality white bread.
Preparation
- Heat a cast-iron skillet over medium-low heat.
- Add the bacon and weigh it down with a bacon press, a skillet, a masonry trowel, or a foil-wrapped brick to keep it flat as it cooks.
- Cook the bacon until lightly browned on the first side, about 5 minutes.
- Flip the bacon over, weigh it down again, and continue cooking until the bacon is browned, about 3 minutes longer.
- Transfer the bacon to a paper towel–lined plate and set aside.
- Toast the bread in the bacon fat, swirling and flipping until both sides are evenly browned.
- Lay the toasted bread on a work surface and spread mayonnaise on one side of both pieces.
- Place the lettuce on one slice of bread of bread.
- Lay 3 slices of bacon next to each other on the lettuce.
- Lay the remaining 3 slices of bacon next to each other on top of the first layer of bacon, but in the opposite direction.
- Lay the tomato on the bacon.
- Sprinkle the tomato with Kosher salt and freshly ground black pepper.
- Close the sandwich and cut it in half diagonally into triangles.