Recipe

A Big Loaf Blt Recipe

	Chihuahua / All my dishes 1 year, 2 months ago I found this in my local paper. Makes the perfect BLT. Lettuce must be crisp. The bread also must be very lightly toasted so it doesn't get soggy, but not so much that it cuts the roof of your mouth when biting into it. Prep:10m Cook:15m Servings:46	Chihuahua
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Ingredients

10 to 12 Bacon slices, preferably dry-cured

1 Loaf of bread, such as a baguette that is not too long, a pugliese or San Francisco-style Sourdough

Several ripe Tomatoes, preferably Heirloom

Mayonnaise

Kosher Salt

1 head Iceberg Lettuce, outer 3 layers only

Directions

Arrange the bacon in a single layer in a heavy frying pan and cook, in batches, until it is deep golden brown and very crisp.

Transfer cooked bacon to absorbent paper (such as a brown grocery bag) to drain.

Meanwhile, preheat the oven to 325 degrees and cut the bread in half lengthwise.

When the oven is hot, toast the bread until it is hot all the way through and just barely beginning to take on a little color on top.

Transfer the bread to a large cutting board.

Remove the stem and blossom ends of the tomatoes and slice them crosswise into 3/8-inch thick slices. (If slices are too thin, the tomatoes will fall apart; if too thick, they will fall out of the sandwich when you take a bite.)

Set the mayonnaise on the counter, lid off.

Set the bottom half of the bread on your work surface and use a rubber spatula or other wide spreader to slather mayonnaise generoulsy over the bread. Do not rub it into the bread; rather, put a large amount on one end and make a sweeping motion with your hand to spread it lightly over the surface, so that there are globs of it here and there.

Add the tomatoes. Start at one end and tile them, so they overlap slightly.

Season tomatoes generously with the salt.

Stack bacon on top, using all of it.

Add lettuce, gently folding each leaf so that it fits on top of the bacon.

Season lettuce lightly with salt.

Using the same sweeping motion, cover the inside of the top piece of bread with a generous amount of mayonnaise and set on top of the lettuce.

Gently press the top piece of bread so that it doesn't fall to the side.

Using a very sharp bread knife, cut the sandwich into 4, 5 or 6 crosswise slices.

Set on paper towels, napkins or plates and enjoy.

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