BLT's with peak-season tomatoes .
I'm going to go out on a limb here and suggest that you save the dry-cured stuff for eating on its own. Because of the extended curing and smoking processes, it tends to have a flavor that I find overwhelming and distracting in a BLT. Most dry-cured bacons are extra thick-cut and extra meaty, which gives them a chewier texture that can crush tomatoes or make the sandwich difficult to bite through.
Remember the Prime Directive? All other ingredients shall be in service of the tomato. I stick with a high-quality, not-too-meaty brined bacon for my BLTs. As for quantity, three slices is the magic number for me. It means I get to split each slice in half crosswise and stack the pieces on the sandwich in two layers of three half slices each, alternating their direction for maximum stability.There are a few different ways you can cook your bacon for a BLT.
Why would I use a construction trowel when Amazon sells a whole slew of bacon and burger presses for just about the same price, or even a little cheaper? It's really a matter of weight. Burger presses are heavy, which limits their usefulness. They automatically compress gently formedor soft bread. A light trowel, on the other hand, compresses only as much as you'd like it to, allowing you to adapt its use to a wider range of cooking scenarios.
I lay my bacon slices out on a cool griddle or pan, place the trowel or weight on top, then slowly cook them over medium-low heat, rendering out fat and browning each slice evenly. I'm of the mind that BLTs taste best when eaten in solitude, but if you like your sandwiches with company, I'd suggest using the oven to cook the bacon, sandwiching the slices between two sheets of parchment paper that are placed between two rimmed baking sheets. Cooked this way, the bacon stays flat, cooks evenly without needing to be flipped, and keeps your oven spatter-free.I love sourdough. I love a crusty French boule. I love a classic San Francisco Dutch Crunch. I love ciabatta.
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