There are certain foods that you should only eat in the summer. One of these foods is most certainly the tomato. And in my opinion, one of the best way to enjoy a homegrown tomato is in the ultimate summer sandwich- the BLT.
Mealy, flavorless grocery store tomatoes are not worth a penny of your hard earned money, but a plump, juicy farmers market tomato?! Oh man, I’ll pay good money for one of those (until I learn how to grow them myself).
I can eat them like an apple, sprinkled in salt, with basil and mozzarella, drizzled in balsamic, but the house favorite way to eat a fresh summer tomato- the sandwich.
Not just any sandwich, but a delicious combo known as the BLT. Because, well, bacon.
I like to buy the thick cut variety from the farmers market if they have it on hand and cook it up in the cast iron skillet with the help of my grill press before letting it drain on a paper towel. The grill press helps keep it nice and flat perfect for sandwich making. Not using the microwave keeps more juices in, leaving it crisp, but more flavorful.
I know mayonnaise is the go-to spread for these traditionally, but I prefer using avocado instead.
First, a nice sourdough is the perfect place to start. Slightly toasted.
Thick-cut the tomatoes, as they really are the star of the sandwich.
Layer the sandwich starting with avocado, then lettuce, then the tomato. Stop there and sprinkle of some salt and pepper.
The order is important because the lettuce blocks the juices of the tomato from making the bread soggy.
Add your bacon and viola, you have the ultimate summer sandwich.
So go grab some tomatoes while the getting is good!
What is your favorite kind of sandwich?
Does it differ by season?