31 dishes, 31 days – I’m cooking my way through Melissa Clark‘s “No-Sweat Cooking” from the August issue of Every Day with Rachael Ray. And to those of you who made your way over here via rachaelraymag.com, welcome!
To me, the most important part of a BLT is the tomato – you just can’t have a great sandwich without slices of perfectly ripe summer tomato, fragrant and juicy.
I’m particularly fond of these “ox heart” tomatoes from our friends at Arcadian Fields, a dense-fleshed heirloom variety with unbelievable flavor.
Sure, the bacon’s important too, but half the fun of eating a BLT is getting a little messy, leaning over your plate as you eat, rivulets of tomato juice mingled with mayo running down your fingers with each bite.
Melissa Clark’s Sweet & Spicy BLT adds another element to that luscious liquor, calling for a swipe of pepper jelly to add a little heat and sweetness. I opted to use a bit of our food52 friend Mrs. Larkin‘s Sundried Tomato and Roasted Red Pepper Jam instead, since we had the last of a jar in the fridge, and it was a delicious addition.
As summer lunches go, it doesn’t get much better, or easier, than this.
Get the recipe: Sweet & Spicy BLT
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We had BLTS for lunch today at our house too. We used some of my homemade bread. It was fabulous. It’s just the right time of the season for BLTs.
I’ve really been enjoying this No-Sweat Cooking series you’ve been doing.
Adina – I so agree. A BLT just isn’t right without a drippy, ripe summer tomato