I‘ve had a hankering for BLTs all summer. Finally, I said enough is enough and made one. Or two. Or three. I sort of lost count.
There is a part of me that thinks it’s silly to share a recipe for a BLT, since they’re not exactly complicated. It’s bacon, lettuce and tomato. But to make mine super complicated, I added avocado. Yup. Now it’s wa-a-a-a-ay complicated. Or not.
On the flip side, sometimes the easiest recipes can go horribly wrong. I don’t like breaking the bank to cook, but when a recipe only has a few ingredients, I try, as much as possible, to use the highest quality ingredients I can afford. There is nothing to mask poor quality or lack of flavor from cheap ingredients.
For this sandwich, I used a good quality center cut bacon sliced nice and thick and paired it with romaine lettuce and heirloom tomatoes. I love avocado, so I decided to make a BLAT rather than a BLT. And maybe, just maybe, I like using acronyms and the caps lock button on my laptop too.
Now I was going slather some Hellmans Mayonnaise on the fresh-baked sourdough bread that I picked up at the farmer’s market, but I figured I could jazz it up a bit. So I made roasted garlic mayo for my BLAT. And I liked it. Yes siree, I most certainly did like it—like three times.