The B.L.T. Sandwich (Bacon, Lettuce, Tomato)

The BLT (bacon, lettuce & tomato) is already a perfect harmony of flavors, but what happens if you take it to the extreme? We’re making a BLT the hardest way possible by curing the bacon, baking the bread from scratch, growing and sourcing peak-season tomatoes and lettuce, and even making the mayo by hand. We’ll nerd out over each component, figure out what’s worth the effort, and see if all this over-the-top work actually makes the best BLT on Earth… or if I should reevaluate my entire life. Stick around until the end for the verdict, can you really perfect a BLT without over-engineering it? Let’s find out.

P.S. Don’t forget to check out my Pro-Level Homemade Sourdough Bread recipe.

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STUFF I USE...

STUFF I USE…

Smoke Tube: https://amzn.to/4loXcsW

Hickory Wood Pellets: https://amzn.to/3J9fNMj

Prague Powder #1: https://amzn.to/4ozJYwo

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Butane Torch: https://amzn.to/48TkQra

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The B.L.T. (Bacon, Lettuce, Tomato)

Ingredients

Home-cured Bacon

• 5 pounds pork belly, skin on or off
• 1/4 cup kosher salt
• 2 Tbsp sugar
• 1 tsp pink curing salt (Prague Powder #1)
• 2-3 pods mace, optional
• 1 tsp allspice berries
• 1/2 tsp whole clove
• 1 Tbsp black peppercorns
• 4 cloves garlic, smashed
• 3 bay leaves

Green Goddess Dressing

• 1 large whole egg + 1 yolk
• 2 tsp Dijon mustard
• 2 Tbsp fresh lemon juice, divided
• 2 cups neutral oil (canola or grapeseed), room temperature
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white pepper (optional)
• 2 anchovy fillets or 1 tsp anchovy paste (optional but authentic)
• 2 small garlic cloves, minced
• 2 Tbsp champagne vinegar (or white wine vinegar)
• 1 cup loosely packed fresh herbs (mix of parsley, chives, tarragon, basil, and/or cilantro)
• 2 Tbsp fresh dill (optional)
• Freshly ground black pepper, to taste

Instructions

Home-cured Bacon

1. Mix kosher salt, sugar, pink curing salt, mace, allspice, clove, and cracked black peppercorns in a bowl until uniform.
2. Rub pork belly thoroughly on all sides with the cure mixture, making sure to press it into every surface.
3. Place smashed garlic and crumbled bay leaves into a 2-gallon zip-top bag, then lay in the cured pork belly. Seal, removing as much air as possible.
4. Refrigerate 7-10 days, flipping the bag every 2 days to redistribute cure and any brine formed.
5. Remove belly from bag, rinse under cold water if desired to reduce saltiness, then pat completely dry.
6. Set pork belly on a wire rack over a sheet pan in the fridge, uncovered, for 24 hours to form a tacky pellicle.
7. Cold smoke belly over your choice of wood (apple, hickory, maple) for 1-2 hours until aromatic and golden, keeping temperature below 90°F (32°C).
8. Refrigerate belly until firm, then place in freezer for 30-45 minutes before slicing thin for even, clean cuts.

Green Goddess Dressing

1. Place egg yolks, Dijon mustard, and 1 Tbsp of the lemon juice in a blender or food processor. Blend until smooth.
2. With the motor running, add oil very slowly at first to start emulsification, then in a thin, steady stream until thick and creamy.
3. Add anchovies, garlic, remaining 1 Tbsp lemon juice, vinegar, herbs, dill, salt, and white pepper. Blend until bright green and smooth.
4. Taste and adjust seasoning with salt, pepper, or extra lemon juice as desired.
5. • 5. Transfer to a jar, cover, and refrigerate at least 30 minutes to allow flavors to meld. Keeps in the refrigerator for up to 5 days.

Adam's Notes

• Lettuce: No recipe here. Just be sure to use something fresh, crunch and full of life. Some good varieties include Bibb, Green Leaf, Romaine, and yes... ice burg.

• For a safe and balanced cure, use:
• 14.4 g kosher salt per 1 pound (454 g) of meat
• 4.8 g sugar per 1 pound (454 g) of meat
• 1.13 g Prague Powder #1 per 1 pound (454 g) of meat (this delivers ~156 ppm sodium nitrite, the USDA standard for bacon)
• Peep the recipe here for my sourdough bread.

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