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September 26, 2010 / amyjmcintosh

BLAT


According to Wikipedia, BLT sandwiches are believed to have descended from late Victorian era tea sandwiches. I can’t be sure if this is fact or fiction, but what is certain is the popularity of the humble BLT (also known as a bacon, lettuce and tomato sandwich).

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In the interests of shaking things up a bit, I have done away with the mayo (sorry to all your mayo fans out there) and thrown in some hot English mustard instead. And without further ado, here’s the recipe!

BLAT sanger
Serves two

Ingredients:
4 slices of good bread (preferably from a baker)
4 rashes butcher’s bacon, fried
1 cup oakleaf lettuce (or iceberg or romaine), shredded
1 vine-ripened tomato, sliced
1 avocado, sliced
English mustard, to taste

Method:
Prepare salad ingredients.

Fry the bacon in a hot pan until crispy, then transfer to a plate lined with paper towel to drain. You can grill the bacon if you want a slightly healthier version.

Toast the bread and smear with mustard on one side and avocado on the other. Divide the shredded lettuce between both sandwiches. Add sliced tomato and organic bacon (you may wish to drizzle with mayo at this point, but I didn’t as I’m not a huge fan), then top with remaining bread. You can secure with a toothpick or just leave as is like I did.

Goes down nicely with a cuppa tea or a beer.

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