I can’t wait for supper. That’s because I’m going to fix the best BLTs ever. That’s a pretty bold statement but one that I absolutely won’t reconsider.
But before you start trying to figure out what might constitute the best bacon, lettuce and tomato sandwich, let me say that if you have the three aforementioned ingredients, as well as some nice bread and Miracle Whip, you have all the fixings. The only caveat is that your tomato must be the first of the season out of your garden.
I’ve been waiting about three or four days for this BLT, and everything seems to be in place. Not only is the tomato ripe and large enough for two BLTS (one for me and one for Therese), I have fresh lettuce from the garden as well as a vacuum-sealed package of smoked bacon made by my friend, Al Ekness, of Westby, Mont. The bacon is from pigs Al raised and butchered. He sells it at his store in Westby.
The final ingredients for the BLT are some fresh bread that Therese made over the weekend and Miracle Whip. And by using Miracle Whip, I’ll catch up to Therese in our contest to use some of it in a dish every day until we deplete nearly a gallon of it that we have in our refrigerator. (We’ve been calling it the Miracle Whip Challenge at home.)
Of course, a lot of people have their own version of a BLT. There are probably as many kinds as there are varieties of tomatoes. Here’s one (adapted from Mission Foods and vegetariantimes.com.) that’s a little off the wall. Instead of bread a wrap is used and it also includes an avocado spread.
It sounds good, but I’ll stick with my version.
BLT Wrap with Avocado Spread
1 ripe avocado, diced
¼ cup sour cream
1 tablespoon lime juice
½ teaspoon hot red pepper sauce, or to taste
½ teaspoon Worcestershire sauce
Dash of salt
4 burrito-size flour tortillas, warmed (or wrapper of choice)
8 slices cooked bacon
4 large leaves red lettuce
2 large tomatoes, cut into ¼-inch slices
1 ripe avocado, sliced
1 ripe mango, sliced
Combine avocado, sour cream, lime juice, pepper sauce, Worcestershire sauce and salt. Blend with a fork until smooth.
Spread each tortilla with 3 tablespoons of the avocado spread. Place 2 bacon slices down center of each tortilla, overlapping slightly. Top with lettuce, then tomato, avocado and mango. Season lightly with salt and pepper. Fold bottom end of tortilla partially over filling, then roll into a bundle and serve.
Variation: Replace the avocado spread with a mango spread. In blender or food processor, combine 1 cup diced ripe mango, ¾ cup cream cheese, 2 tablespoons olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon fresh lime juice, 1 tablespoon honey, a dash of ground cumin and a dash of ground coriander. Blend until smooth. Adjust seasonings to taste, adding salt and more lemon or lime juice as needed.
Yield: Serves 4.
Approximate nutritional analysis per serving: 410 calories, 11 grams protein, 33 grams carbohydrates, 28 grams fat (4.5 grams saturated), 17 milligrams cholesterol, 16 grams dietary fiber, 402 milligrams sodium.