In Appreciation of Bacon


The BLT

The BLT

Saturday was International Bacon Appreciation Day. I’m not a big bacon eater so I don’t usually understand peoples obsession with Bacon, but lately I’ve been having my own bacon-related obsession: BLT’s.

I don’t know what it is about the BLT. Each ingredient on its own is ok- nothing special- but put them all together and it’s like making a masterpiece. It’s perfect. So perfect in fact that, and I’m really ashamed to admit this, I’ve had 5 of them in the past 2 weeks!!! The one I made Saturday, in celebration of International Bacon Day, takes the cake. The trick to a perfect BLT is starting with really good ingredients. The rest is magic!

Brown Sugar Baked Bacon, Romaine Lettuce, and Heirloom Tomato BLT’s (2 Servings)

8 slices of bacon
Brown sugar
1 large heirloom tomato
4 romaine leaves
4 slices, sourdough bread
Mayonnaise

1. Pre-heat the oven to 350. Line a baking sheet with parchment and lay a baking rack on top. Rub bacon slices with brown sugar on both sides and lay on baking rack. Bake for approx. 25-30 minutes.

2. Slice the tomato into 8 slices, wash the romaine, lightly salt and set aside. Slice the Sourdough loaf into 4 slices.

3. 10 minutes before the bacon is done, toast the slices of bread lightly on both sides. Remove the bacon from the oven. Spread an even layer of mayo on both slices of bread.

4. Place a slice of lettuce on the bread, then 2 slices of tomato, then 4 slices of bacon, then 2 more tomato slices, another slice of lettuce, and the final piece of bread.

Brown Sugar Baked Bacon!!!

Brown Sugar Baked Bacon!!!

Baking the Bacon makes it really crispy and most of the fat will drip down to the tray below. The brown sugar makes it really sweet and gooey. I used apple-wood smoked bacon but you can use any kind you like. All the individual great ingredients really come together in this sandwich to create something absolutely perfect.

Assembling the BLT

Assembling the BLT

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