BLT

Three letters for something that needs no introduction: BLT. Everything you need to know about this sandwich is in the name: bacon, lettuce, and tomato. Layered between toasted bread dressed with mayonnaise, some consider the BLT a tomato sandwich with bacon on it. Would you agree?

It's tomato season, which coincides with August, considered the national month of sandwiches, and the BLT is the perfect way to meet the moment.

Tomatoes are in peak season during the summer months, and are called "love apples" because of supposed aphrodisiacal qualities. Others believe the term came about from a translation mix-up between the Italian word for tomatoes "pomo d'oro" ("golden apple") and the French "pomme d'amour" ("love apple").

This BLT is made in one pan where bread and bacon cook over the stove … because I don't have a toaster.

No toaster? No problem. Bread is browned in a pan, making it easier to wipe up crumbs.

What You'll Need:

Two slices white bread, toasted in a pan

1/2 heirloom tomato, sliced

Two strips of bacon

A few leaves of butter lettuce

A spoonful or two of mayonnaise

Salt to season the tomatoes

Steps

Timing and temperature will depend on the power of your stove

• In a large stainless steel pan, turn the heat to medium

• Heat for 3 minutes, adjusting to low if you start to see smoke

• Add the slices of toast and brown for about 5 minutes per side. Check incrementally every couple of minutes until you get the golden color desired

• Add two slices of bacon to the other side of the pan to cook alongside the bread about 5 minutes per side

  
  

Lay down a bed of lettuce

Streaky, crispy uncured bacon goes on next

Slices of tomato centered in between

Slice the tomatoes and season with salt

Layer as follows: lettuce, bacon, tomato, and more lettuce

Here's one with a light blonde toast on the bread