Summer is BLT season and while you can wing the recipe all summer long, this specific combination of ingredients and simple techniques makes my favorite BLT to date. Spoiler alert: it’s all about salting ripe af tomatoes and using my BASIL MAYO. Oh - and half of the battle is how you layer and distribute the ingredients evenly so you get a little bit of everything in every bite! Salting the tomato slices concentrates their flavor and draws out their moisture, which means they'll be wildly flavorful without making your sandwich too soggy - it's genius! Follow this recipe to a T or just use it as a helpful guide of tips and tricks for a perfect BLT every time.
As a note, I am *kind* of a purist and recommend that you only make this in the summer when tomatoes are in the peak of their season and super flavorful. Watery, bland, out-of-season tomatoes just aren’t as fabulous here and I don’t think they are worth the effort here. Fun fact: BLTs have been my number one pregnancy craving, and I waited until I could find perfectly ripe heirloom tomatoes for the inaugural BLT of the season. Worth. The. Wait.
Summer is BLT season and this is my favorite take on the classic to date. Spoiler alert: it’s all about salting sliced tomatoes and using my BASIL MAYO. Follow this to a T or just use it as a guide as needed. Makes 2 sandwiches.
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