The BLT is a classic American favorite. It’s tough to screw it up, but there are a lot of things that can be done to elevate it. Sometimes, great ingredients are all you need. We’re making this with fresh bread from Bread Lounge. They only use four ingredients — water, salt, yeast, and flour. At the heart of this is the bacon from Black Pig Meat Co., which is dry cured with brown sugar for 21 days and then finished with applewood smoking for 12 hours.
We’ve paired it with radish sprouts and of course, fresh tomatoes and lettuce from local Southern Californian farmers.
- 4 slices of Bacon
- 2 leaves of lettuce
- 4 slices of tomato
- portion of Radish Sprouts
- 4 slices of bread
- 1 T Mayonnaise (opt) or Dijon Mustard (opt)
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned and crispy. This should take about 10 minutes. Remove the bacon slices and place them on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, tomato slices, and radish sprouts on one slice of bread. Spread one side of the remaining bread slice with the mayonnaise or perhaps a Dijon mustard if desired. Place on top of the radish sprouts. Enjoy!