No, not a BLT with a fried green tomato. This is a standard BLT with a RIPE green tomato. The green tomato adds even more fresh, bright flavors that are richly needed to combat that streaky bacon.
What? You don’t want to make homemade mayo? Well then, you must not really want a BLT (or, a BLGT).
BLGT
(BLT with Ripe Green Tomato)
1 sandwich
thin slices of your favorite pullman loaf, toasted
3 slices crispy pan-fried bacon
1/4″ thick slices of ripe green tomato
2 little gem lettuce leaves
homemade mayo
The most important step:
Allow toasted bread to cool for a minute or two before building your sandwich.
The second most important step:
Don’t overdo it with the mayo.
Final step:
Sprinkle tomato slices with a light dusting of fine sea salt and freshly ground black pepper.
Ready, set…. EAT!
(If you don’t feel comfortable eating raw eggs, don’t make this recipe.)
Homemade Mayonnaise
over 3/4 cup
1 pristinely fresh egg yolk
2-3 teaspoons lemon juice
1 teaspoon Dijon mustard
1/4-1/2 teaspoon fine sea salt
pinch sugar
pinch white pepper, optional
3/4 cup light & fruity olive oil
Vigorously whip all ingredients (except olive oil) in a small mixing bowl. When egg yolk appears light yellow and fluffy drizzle in olive oil. Drizzle a generous 3/4 cup of olive oil in a slow steady stream. When all of the oil is incorporated. Taste it. Add another teaspoon of lemon juice and additional salt & pepper, if desired. Place in small bowl. Cover well. Chill in the fridge for one hour. Keep refrigerated at all times. Use as needed. This will keep for 3-5 days.
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