BLT with Smoky Mayo
BLT with Smoky Mayo
1 serving | 15 minutes
Elevate the classic diner BLT sandwich with a smoky garlic mayo that adds irresistible depth and flavor. Infused with smoky paprika and fresh garlic, this mayo complements the acidic tomatoes and rich bacon, making each bite a delight. Perfect for a warm day paired with a chilled glass of wine, this BLT with smoky garlic mayo is a must-try!
I’m taking the classic diner sandwich up a couple of notches this BLT with Smoky Mayo that will keep your taste buds satisfied to the last bite. The smoky paprika and bite of fresh garlic give depth to the creamy mayo while lending an additional hand to the acidic tomato working so hard to balance out that rich bacon.
You can’t convince me that a perfect BLT on a warm day with a chilled glass of wine isn’t an incredible time. The combination of rich mayo, fatty bacon, crispy cold lettuce, and fresh tomatoes has a grip on my taste buds and has left diner customers satisfied for decades. I’ve amped up this classic a smidge with my favorite flavored mayo recipe I’ve ever come across. One of my cooking icons, Molly Baz, developed this smoky garlicky mayo that simply can’t be beat and is the perfect addition to this classic. Trust me, once you try this smoky garlic mayo, you'll never go back to plain BLTs again.
Cooking up bacon to crispy perfection is an art
No one wants unequally cooked bacon that is somehow both too chewy and burnt stealing the attention here! The key to evenly cooked bacon is starting a cold pan. Lay the bacon strips out on a cold pan, then turn the heat up to medium and flipping the bacon strips 2 or 3 times while cooking. This will allow the fat to slowly render and create evenly cooked pieces before anything gets too hot. You can alway tip your pan to create a little pool of fat to submerge any pieces that are cooking slower than others!
My favorite BLT is best served with a chilled wine
The rich mayo and saltiness of the bacon are begging for a refreshing pairing found in an acidic wine. The acidity found in the tomatoes will also do well with a dry, low tannin acidic wine. I’d pair this sando with a Pinot Grigio, a dry Rosé or a slightly chilled Pinot Noir.
Tips for the best BLT
Promise to try to use an heirloom tomato? You don’t want the star to be a watery, mealy tomato. BLTs are best when tomatoes are in season and heirlooms are accessible, more affordable and at their peak deliciousness.
To my vegetarian babes, swap out the bacon for sliced avocado. This smokey mayo and tomato combo shouldn’t be missed because you don’t eat meat!
BLT with Smoky Mayo
1 serving | 15 minutes
Ingredients
3 strips thick cut bacon
2 pieces sesame wheat bread
1 heirloom tomato, sliced into ¼” rounds
3 pieces romaine lettuce
½ cup mayo
1 clove garlic
1 tsp smoked paprika
¼ tsp kosher salt
Fresh cracked pepper
Instructions
Slice your bread into a ½” to 1” thickness depending on your preference.
Heat a skillet over medium, drizzle olive oil all over your bread slice (don’t hold back, coat that puppy) and place oil side down into the skillet. Cook until golden brown, flip and cook for an additional 2-3 minutes to get the bottom crisp. Allow your toast to cool propped up on the edge of the pan for a few minutes. This allows the bread to cool and stay crispy.
While the toast is cooking, start on your bacon but hear me out.. Start with placing the bacon strips flat on a cold skillet then turn the heat to medium. I flip the slices about every 2 minutes to allow the fat to render evenly, turning about 4 times in total until the bacon is golden and crispy. If the ends (or any folds) of the bacon still look raw but the middles are golden and crispy, tilt your skillet to one side and scoot the strips into the pool of bubbly fat that collects on the side. This will allows for the undercooked sections to be submerged in the fat and cook through evenly.
Once the bacon is cooked through, remove from the pan and put on a paper towel lined plate to cool while you assemble the rest of the sandwich.
Slice the tomatoes and place them on a paper towel lined plate. Sprinkle both sides of the tomato with salt and allow them to sit on the paper towels for a few minutes. The salt will draw excess water out of the tomatoes while the paper towels absorb the extra liquid, giving you more crisp (and seasoned) tomatoes.
In a small mixing bowl, combine the mayo, garlic, paprika, salt, and pepper. Spread across the oily side of each piece of toast. (you’ll have left overs, store it for another sando)
Gently smash the rib of the romaine flat then cut in half short ways and layer 3 pieces on top of the bottom piece of bread. Add half of tomato slices on top, squeeze a wedge of lemon on top, season with flake salt and fresh cracked pepper. Add 3 pieces of bacon and then top with the other toast.
Cut in half (triangles are superior) and enjoy immediately!
