Is there anything more associated with a Sunday morning than the scent of bacon wafting from a neighbor’s house, a local diner, or in a cast-iron skillet over an open fire at a campsite?
That experience was taken to another level for me recently while in Michigan, discussing bacon, lettuce and tomato sandwiches. BLTs are my favorite way to eat bacon, and a friend who shares that sentiment took it a step further, saying that the bacon in a BLT had to be of the applewood smoked variety and had to come from Nueske’s, and that a local store in Grand Rapids carried it and we had to get it.
This discussion was even taking place because Michigan tomatoes and sweet corn were still available — key elements to an elevated BLT experience.
Before I progress, first a quick blurb on the nationally acclaimed, award-winning applewood smoked specialties created by the Nueske family in the village of Wittenberg, Wisconsin. Their offerings include applewood-smoked meats, including bacon, ham, sausage, and poultry, all available for online ordering at www.nueskes.com. It’s not cheap, but if you value quality and the best possible bacon for your BLT or however you use it, it’s worth ordering it online.
It’s not like I’m a rookie to applewood smoked bacon. I’ve been buying it at Trader Joe’s for years, and it’s not uncommon in grocery stores. That said, from the minute the Nueske’s bacon hit the hot cast iron skillet, the fabulous aroma took me directly to the applewood I’ve used to smoke just about every type of meat in my offset smoker and is just about the best aroma ever.
This is bacon taken to a much higher level and this Sunday morning BLT was shaping up to be a dandy. I should note that the bacon should never be cooked to a point where it’s crispy. I mean, who wants their bacon crumbling with every bite? Quality bacon has a nice blend of meat and fat and that all goes awry when overcooked.
There are certain other key elements to a perfect BLT. I’ve mentioned the homegrown Midwest tomatoes, but obviously, those are not widely available outside that area. An heirloom from a local farmers market, Lazy Acres or similar will suffice. The lettuce has to be iceberg and there is really no debating that.
That crispy crunch is a key element to the overall experience. Real mayonnaise is also required, and I’ll leave the brand up to you, although Best Foods is the choice of many culinary friends. Please don’t even think of getting a light version or using Miracle Whip, it’s just not right.
The most hotly debated portion of the BLT is the bread. I am of the strong opinion that it is one of the few times per year that I will buy what is often referred to as “spongy white bread” — Wonder Bread. The other being for my yearly post-Thanksgiving turkey sandwich loaded high with turkey, stuffing and cranberry sauce. A pliable bread is needed to wrap around that monster and keep it intact.
The same concept with the BLT, but in this case, the bread is fried to a golden brown in the excess bacon grease. That gives it a toasty texture but maintains the pliability that is essential. I actually became aware of this in England as it is the preferred method of toasting bread for their traditional hearty breakfasts.
Others go for more of rustic, artisanal bread and to each their own. But I really don’t want the bread detracting from the quality ingredients it is holding together, and there is enough crunch going on in that sandwich with the iceberg lettuce.
As far as the best sides to accompany the BLT, sweet corn is by far my first choice, followed by fresh, thick stalks of asparagus fried up in some butter and salt and pepper. No need for fancy side dishes with a BLT, as there is no need to detract from the main attraction.
My beverage of choice is a crisp ginger ale, preferably from Boylan Bottling, an East Coast brand that is readily available in area stores. Find them at www.boylanbottling.com.
And there you have it. BLTs are common in area diners, but I’m still looking for one that can make it as good as I can. I would welcome an email should you have a hot tip.
