World's Best BLT

World's Best BLT

If you’re traveling to remote places, a red tomato is sometimes hard to find. Surprisingly, I’ve found that a green tomato isn’t. This revelation still upsets my sensibilities, but I have learned to embrace it. When I worked for yachting clients around the world, I made my BLTs using green tomatoes. Each time I made them, I’d hear the same thing: ‘Libbie, this is the best BLT I’ve ever had.’ Thus its name was earned.” — Libbie

World's Best BLT
makes 4 sandwiches

What you need:
For Mayonnaise
1 large egg yolk
1 teaspoon white vinegar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup vegetable oil, divided

For Sandwiches
2 green tomatoes, cut into 8 slices
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 cups ribbon-chopped green leaf lettuce
2 teaspoons fresh lemon juice
8 slices sunflower bread, grilled
1 cup homemade mayonnaise (recipe to follow)
12 slices bacon, cooked crisp and drained


What to do:
1. Make Mayonnaise:
Add egg yolk, vinegar, lemon juice, dry mustard, cayenne pepper and salt to a medium mixing bowl. Whisk until well combined and bright yellow (about 1 minute). Whisking constantly, add 1/4 cup of vegetable oil a few drops at a time (it’s important not to rush this part — each drop of oil must be fully incorporated before the next). This step normally takes about 5 minutes. Still whisking constantly, gradually add remaining 1/2 cup of vegetable oil in a slow, steady stream until mayonnaise begins to lighten and thicken (usually 8 to 10 minutes). Mayonnaise will hold for 2 days when covered and refrigerated.

2. Grill Green Tomatoes: Heat a grill or grill pan to high heat. Brush green tomato slices with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place tomatoes on the hot grill and cook until brown marks form on each side (approximately 3 to 4 minutes per side). Remove and set aside.

4. Assemble Sandwiches:
Spread a thick layer of homemade mayonnaise on one side of all 8 slices of bread. Top 4 slices with three pieces of bacon, two grilled green tomatoes and one quarter of the dressed greens each. Place the 4 remaining bread slices (mayonnaise side down) on top of each sandwich.
World's Best BLT
Recipe by Libbie Summers from her book, The Whole Hog Cookbook (Rizzoli)
Food Photography by Chia Chong
Apron: Galley Apron in natural and gingham linen

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