I feel as though summer’s evolution has been designed to help people not cook when the weather is warm… fresh berries, bursting tomatoes, even rainbow chard is a raw salad green favorite. So when those rare times occur when you have to fire up a heat element, it’s only natural to take it outdoors. To the BBQ!
Bacon Lettuce Tomato sandwiches highlight the bounty of summer’s offering yet satisfy hunger rumblings from all that biking, walking, boating, (oh ya, and working…)
Prepare the ingredients and plate everything separately alongside various jars of mustard, mayo and flavored aioli. It’s BLT’s ala carte! Everyone gets to be part of the process and customize to fit their tastes. I prefer my sandwich with a swipe of dijon, Eddie goes for the classic slathering of mayo. Do what you love.
Foodie Note: A cast-iron pan is an absolute MUST in this recipe. BBQing the bacon yields an extra layer of smoke and char that takes this BLT to maximum potential.
2 large ripe heirloom tomatoes
5 romaine lettuce leaves
4 slices sourdough bread
1/2 lb of bacon, raw
8 spring onions or thick slices Sweet Wall Wall onions
2 tablespoons olive oil
Mayo, dijon and any other sauce you think sounds tasty!
1) Heat BBQ to medium high heat
2) Place bacon strips in a single layer in cast-iron pan. Place pan on BBQ grates and close BBQ lid. Cook bacon to preferred doneness, 5 ish minutes each side, flipping bacon as necessary. Pour off grease, work in batches if necessary. Set on a plate.
3) Baste onions in olive oil; place directly on grill, flip as needed to char until soft and blackened, about 8 minutes.
4) Toast bread slices slightly on BBQ grill grates, 1-2 minutes each side. Set on a plate.
4) Slice tomatoes, wash/dry lettuce.
5) Serve all ingredients ala carte with lots of napkins and sauces. Enjoy immediately with someone you love.