The Perfect BLT

Ingredients

Equipment Needed

• •Cast iron skillet or heavy pan
• •Medium mixing bowl
• •Whisk
• •Sharp serrated knife

Instructions

1. 1

   Make the mayonnaise

   Whisk the egg yolk, mustard, and lemon juice together in a medium bowl until smooth. Begin adding the oil drop by drop, whisking constantly. Once the mixture starts to thicken and emulsify, you can add the oil in a thin, steady stream. Keep whisking until all the oil is incorporated and the mayo is thick and glossy. Season with a pinch of salt. If you like, whisk in the grated garlic. Taste. The mayo should be bright and rich, not bland.

   If your mayo breaks and looks curdled, start over with a fresh yolk in a clean bowl. Whisk the broken mayo into the new yolk slowly. It will come together.
2. 2

   Cook the bacon

   Lay the bacon strips in a cold cast iron skillet or heavy pan. Set over medium heat. Cook slowly, turning occasionally, until the fat renders and the bacon crisps to your liking, about 8 to 10 minutes. The low and slow approach prevents the meat from seizing and curling. Transfer to a paper towel to drain. The bacon should be deeply bronzed but still have some give, not shattered into bits.

   Save the bacon fat. It keeps for months in the refrigerator and makes everything better.
3. 3

   Prepare the tomatoes

   Slice the tomatoes into thick rounds, about half an inch each. You want slabs that will hold their shape and release their juice into the sandwich, not disappear into mush. Season generously with flaky salt and a few grinds of black pepper. Let them sit while you toast the bread. This brief rest draws out flavor and seasons them through.

4. 4

   Toast the bread

   Toast the bread until golden and crisp on the outside but still soft within. You can use a toaster, but a hot pan with a little butter gives you more control and a better crust. The toast needs structure to stand up to the juicy tomatoes without becoming soggy.

5. 5

   Assemble the sandwich

   Spread a generous layer of mayo on each slice of toast. On the bottom slice, lay the lettuce leaves first. They create a barrier that keeps the bread from getting too wet. Add the tomato slices in a single layer, then the bacon strips. Close with the top slice of bread. Press down gently. Cut in half on the diagonal if you like, or leave it whole. Eat immediately.

Chef Tips

• •The tomato must be at room temperature, never cold from the refrigerator. Cold kills flavor and texture. Leave it on the counter until it smells ripe.
• •Seek out bacon from a farmer who raises pigs well. The difference between commodity bacon and the real thing is the difference between a sandwich and a revelation.
• •If you cannot find good tomatoes, make a grilled cheese instead. A BLT without a perfect tomato is a lie.
• •Homemade mayo keeps refrigerated for about a week. Make a batch and you will find uses for it all week long.
• •Butter lettuce or Little Gem has more character than iceberg, but the crunch matters more than the variety. Use whatever is freshest and crispest from your market.

Advance Preparation

• •The mayonnaise can be made up to one week ahead and stored in the refrigerator. Bring to room temperature before using if it has stiffened.
• •Bacon can be cooked up to two days ahead and stored refrigerated. Reheat briefly in a pan to restore crispness, or serve at room temperature.
• •Do not slice the tomatoes until you are ready to assemble. They weep and lose their aliveness.

Frequently Asked Questions

Nutrition Information

1 serving (about 370g)