Embrace Spring with a Winter BLT: Deliciously Untraditional
With the arrival of spring, the days grow longer, flowers bloom vibrantly, yet the locally grown tomatoes we’re eager for are not quite in season. Despite that, the warmth of the sun and the beckoning of outdoor dining has stirred my cravings for a BLT. While I could settle for an ordinary bacon, lettuce, and tomato sandwich topped with mediocre store-bought tomatoes, it’s clear that I seek something richer and more flavorful. So, instead of counting down to summer, a creative winter BLT featuring chunky tomato sauce becomes the answer.
Let’s clarify: this isn’t about slapping cold grocery store sauce onto bread and calling it a meal. There’s an art to achieving a robust tomato essence without it turning into the overly sweet territory of ketchup. By following these tips, you can create a savory, tangy winter BLT that’ll keep you satisfied until peak tomato season.
The foundation of my idea was to infuse the bread with a hearty tomato goodness. I experimented with both a thin canned tomato sauce and a thick, chunky variety. The former tended to saturate the bread too much, while the latter provided more flavor and a satisfying texture. To elevate it even further and eliminate the off-putting “from-a-jar” taste, I chose to fry the bread in residual bacon grease—a decision grounded in the belief that fried bread surpasses traditional toast.
The outcome? Absolutely delightful! The frying process lends a slightly charred quality to the tomato sauce, enhancing its flavors with a delicate sweetness. While the absence of fresh tomato acidity is noticeable, a splash of lemon juice over the sauce just before sandwich assembly compensates nicely.
To ensure success—this applies to all versions of a BLT—select a loaf of bread with a bit of resilience, such as ciabatta or even soft rye. I opted for simple soft wheat slices; although the taste was enjoyable, I found the part touching the sauce became rather soggy. Admittedly, this same issue can occur with fresh tomato BLTs, so it’s hardly a disaster if this is your only choice.
Recommended Frying Pans for Perfectly Crisp Bread
Crafting the Perfect Winter BLT
1. Prepare the Bacon
For bacon that’s crispy and delightful, baking is my preferred method; however, frying or air-frying works perfectly well too. Lay some slices on a foil-lined baking tray and pop them in an oven preheated to 350°F for approximately 20 minutes. Once they achieve your desired crispiness, let them cool while reserving some drippings for the pan.
2. Apply the Sauce to the Bread
Set the burner to medium and place a slice of bread in the skillet. After about three minutes, it should begin to toast on one side. Spread a couple of tablespoons of your preferred chunky tomato sauce on the un-toasted top side, smoothing it into an even coating. A fork works wonders for this task.
3. Fry the Tomato Side
Drizzle a bit more bacon fat over the sauce-topped side. With a quick motion, flip the bread to fry the tomato side. Expect some sizzle from the moisture content, which should settle after a minute. Allow it to fry for another three minutes, and when you flip it back, you’ll notice some beautifully charred spots. Transfer the bread to a wire rack for cooling, letting it rest for about five minutes before constructing your sandwich.
4. Assemble the Sandwich
Now comes the enjoyable part: putting together (and devouring) your creation. Generously slather one side of the bread destined for the BLT with mayonnaise; reserve the other slice since it’s already covered with tomato goodness. Layer on the crispy bacon strips and fresh lettuce, before pressing down the tomato-sauce-coated slice on top (tomato-side down, of course).
Interestingly, a winter BLT might be even easier to eat than its stereotypical counterpart, devoid of juicy tomato chunks slipping out. However, if the texture of fresh tomato is missed, consider integrating them alongside this delicious sauce; the flavor of the sauce will complement whatever tomatoes you choose to use.
