Ok. So maybe I’m not a professional BLT magic maker in the strictest sense of the word professional. A professional BLT magic maker is a good-hearted line cook who sneaks extra bacon into your sandwich. I’m just an enthusiast. A professional enthusiast… can we leave it at that?
Here are my Top Seven Tips to making the best BLT! You think you know… but you have no idea.
• Let’s start with bread! Bread should either be perfect, or perfectly horrible. Let me explain. The best BLTs are made on fresh bakery-baked bakery bread. The more times you mention the word ‘bakery’, the better the bread. I chose a soft loaf of bakery-baked white bread from Willa Jean Bakery in New Orleans.
If you can’t, or don’t want to, get your hands on bakery-baked bakery bread, go with grocery store sliced white bread… I’m taking like, Wonder Bread. It’s so soft and fluffy… I need a pillow made out of Wonder Bread to snack myself to sleep every night. Thanks.
Also, bonus… you can choose whatever bread makes you feel good. You’re grown.
• To toast or not to toast. TOAST! We’re not heathens (well… we are, but we’re still going to toast our bread like civilized people).
You can toast your bread in the toaster oven, to your desired shade of golden brown. (You don’t need me to tell you this.)
You can toast your bread under the oven broiler where you will forget it and find yourself with blackened bread pucks.
You can be like me and rub your sliced bread in lard and sizzle them in a cast iron skillet until mostly browned and a little burnt on both sides. I mean… I just said lard and meant it.