BLT Sandwich

Here is my version of the BLT sandwich. Remembering that there is no good sandwich without good bread, let's get first the best traditional French baguette or demi baguette (flûte). BLT works with other kinds such as sourdough bread, rye bread, pullman (pain de mie) and so on. However, baguette style bread produces the best sandwiches—crackling crust, airy creamy-crumb, a jaw-friendly resistance that yields without a fight. For the flavor pitch: wild garlic pesto, mayo, avos, tomato and crispy smoked bacon. Notice I said wild garlic pesto, not the usual basil. That first spring kick of wild garlic—slightly sweet, softly pungent, grassy in the best way—changes everything. And the mayo? Farm-egg yolk mayonnaise, hand-stirred, bright yellow, so thick it almost stands up on its own. The whole thing made from scratch out of an old-fashioned baguette, bear’s garlic from the farmers market, and farm-egg yolk mayonnaise whipped up right there on the counter. Let's make that sandwich on the spot!

BLT Sandwich

Course: Sandwich

Cuisine: French

Keyword: baguette, sandwich

Difficulty: easy

Prep Time: 20

Cook Time: 1

Total Time: 16

Servings:

Calories: 245kcal

Cost: $10

Here is my version of the BLT sandwich…

Equipment

1 Bowl
1 Whisk
1 Offset spatula
1 Saucepan
1 egg slicer
1 Piping bag

Ingredients

4 each old-fashioned demi baguette Recipe
125 g wild garlic pesto Recipe
4 each hard boiled eggs Recipe
100 g mayonnaise Recipe
400 g tomatoes (cherry / beef…) sliced
250 g smoked bacon or prosciutto
2 each ripe avocados
15 g Lemon or lime juice

Instructions

Pesto

A BLT sandwich can be seasoned with any combination you like. Pesto is one of the most versatile Italian spreads/sauces, as it can be flavored with different fresh herbs and greens—basil, of course, but also arugula, parsley, spinach, or a mix of different herbs. Nuts are interchangeable: pine nuts, walnuts, hazelnuts, macadamia, etc. You can season it according to your taste.

Bread

Although this sandwich is suitable for any bread you like, the traditional French baguette is a game changer. Check out "Master Artisan Bread" (Premium membership) to learn more about it.

Crispy Bacon

Bake bacon slices in your preheated 350ºF / 180ºC oven for 15 minutes, or until golden brown and crispy. Let it cool and chop. Skip the chopping step if the slices are thin.

Mayo

The best mayonnaise is made with eggs from hens that live freely outside and feed on natural insects they find, as well as other cereals such as corn and wheat. If you have a chance to live in one of these villages surrounded by farms or near people who have free-range chickens, you are lucky. Otherwise, purchase pasture-raised eggs.

BLT Sandwich

Cut the avocado in half. Remove the pit and scoop the flesh out of the skin. Cut each half into slices. Drizzle with lemon juice and season with salt. Set it aside.
Slice bread lengthwise, spread some wild garlic pesto all over the bottom.
Add egg slices and top with a layer of mayo.
Add the crispy bacon and slices of tomato.
Add the already seasoned avocado slices.
Spread more pesto and mayo on the top bread
Enclose the sandwich and cut it in half. Enjoy!