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Classic BLT Sandwich
For the first time for ages, I ended up having a good couple of pints last night, and there's nothing that gets you craving bacon more than a mild beer hangover. Is there a better feeling than sinking your teeth into a chunky BLT the day after a night out? I doubt it. Anyway, that's the excuse I used to justify a pretty obscenely large sandwich - I don't think the picture actually does it justice, it was easily the size of my face.

For this particular bacon sandwich I decided to use a freshly baked Grand Mange Blanc (purchased from Waitrose) which is a pretty soft, slightly chewy white bread with a nice crumbly crust, and for the L I decided to go with Romaine lettuce which doesn't have too much flavour, but does have a lovely crunchy texture. Based on today's experiment, Romaine lettuce is definitely my current favourite to go in a BLT. The bread also performed nicely, and certainly looked good, I'd probably give it an 8/10. The sandwich as a whole gets the same score, I think marinating all or some of the bacon would have improved it, but it was definitely an improvement on my Not-so-classic BLT.

If you want to try this out for yourself, here's the full recipe.

You'll need

  • 1 loaf of Grand Mange Blanc; but I'm sure any french white or 'country' loaf will do
  • 1 Tomato, sliced
  • 2 leaves of Romaine lettuce
  • 4 rashers of Smoked Bacon
  • ~2tbsp of Sundried Tomato Oil (i.e. the oil that sundried tomatoes come in) for frying your bacon in
  • ~2tbsp of Mayonnaise
  • ~1tbsp coarse Beer Mustard (I used Fortnum & Mason's own brand)


The only "trick" to assembling this sandwich lies in applying to condiments - spread mustard on the bottom slice of bread only, then layer with tomatoes and lettuce. Cover both sides of the middle slice and the bottom of the top slice with mayo. I know this may sound rather trivial, but firstly you must remember that I'm on the quest for the Ultimate bacon sandwich, and second it does actually affect the taste more than you'd think. The mustard when combined with the tomatoes was lovely, but having it in direct contact with the bacon (as I unfortunately did in the sandwich in the picture) made it a bit too dominant.

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