Light Bites
American
AmericanBLT Sandwich
Bacon, lettuce and tomato done three ways, from a quick lunchbox stack to a smoked dry-cured masterpiece on sourdough. The upgrades come in better bacon, ripe tomatoes and a homemade aioli.
Nut-free
Dairy-free
Better version
Dry-cured back bacon, vine tomatoes and toasted bloomer.
Per serving£2.30
Total cost£4.60
Time17 min
Ingredients for 2
- 4 slices white bloomer bread
- 6 slices dry-cured back bacon
- 2 vine tomatoes , sliced
- 6 Little Gem lettuce leaves
- 3 tbsp good mayonnaise
- ½ tsp smoked paprika
- flaky salt and black pepper , to taste
Method
- Fry the back bacon for 3-4 minutes each side until the edges crisp, then rest on paper.
- Toast the bloomer slices until golden.
- Stir the smoked paprika through the mayonnaise and spread over the toast.
- Salt the tomato slices lightly to draw out their flavour.
- Build with lettuce, tomato and bacon, season, close and slice on the diagonal.
Equipment
- frying pan
- toaster
The three ways, side by side
Budget
Value streaky bacon, sliced white bread and shop mayo.
Better
Dry-cured back bacon, vine tomatoes and toasted bloomer.
Ultimate
Oak-smoked streaky, heritage tomatoes, homemade aioli on toasted sourdough.
