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How to make the perfect BLT

publication date: Feb 21, 2008
author/source: Fiona Beckett
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This week saw the launch of ‘Save our Bacon’, a campaign to get pork farmers paid a fair wage. So low are pork prices, and so great the increase in the cost of animal feed that they are losing £26 on every pig they rear.

If pig farmers go out of business in droves then no more bacon sarnies so it’s worth paying a few pence extra to make sure that doesn’t happen. In the meantime economise by buying streaky rather than more expensive back bacon - the perfect bacon, in short, for making a BLT.

Here’s how I make mine (enough for 2):

2 tbsp sunflower or vegetable oil
8 rashers of streaky British bacon, ideally dry cured
4 slices white bread (sorry, it’s got to be white!)
2 medium sized ripe tomatoes (or as ripe as you can get them at this time of year), sliced
Some finely shredded crisp lettuce (sweet romaine is best but iceberg is fine)
Mayo (French-style, for preference)
Salt and pepper

Cut the rind off the bacon rashers and cut away any bits of bone. Heat the oil in a frying pan and fry the bacon until nice and crisp, turning the rashers from time to time. Drain on kitchen towel. Heat the grill and toast the bread on one side only (or do it in the toaster if you can set it to toast one side. Mine can't).

Lay two slices of your half-toasted bread on a plate or chopping board and top with the bacon. Cover with a layer of sliced tomato and season with salt and pepper. Press a layer of shredded lettuce on top. Spread the soft sides of the remaining two bread slices with mayo and place (mayo side down, obviously) on top of the sandwich. Slice in half and eat immediately while the bread and the bacon are still crisp.


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