World’s Best BLT

Oct 9 2013

by Libbie Summers

Recipe and Styling by Libbie Summers (The Whole Hog Cookbook)
Photography by Chia Chong

So part of me wants Fall to hurry up and get here already…while another part doesn’t want Summer to ever end. This recipe for The World’s Best BLT is an always Summer recipe since it uses grilled green tomatoes instead of red. After you try this once, I’m convinced you’ll reach for a green tomato in the heat of the summer as well as the cold of the winter when you’re craving a BLT. See you all in Nashville!!

World’s Best BLT

2 green tomatoes, cut into 8 slices
2 tablespoons vegetable oil, divided
Kosher salt and freshly ground black pepper
2 cups ribbon chopped green leaf lettuce
2 teaspoons fresh lemon juice
8 slices sunflower bread, grilled
1 cup homemade mayonnaise (recipe below)
12 slices bacon, cooked crisp and drained

For the Mayonnaise:
1 large egg yolk
1 teaspoon white vinegar
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
3/4 cup vegetable oil, divided


Heat a grill or grill pan to high heat. Brush green tomato slices with 1 tablespoon of olive oil and sprinkle with salt and pepper. Place tomatoes on the hot grill and cook until brown marks form on each side (approximately 3 to 4 minutes per side). Remove and set aside.

In a medium mixing bowl, place chopped leaf lettuce. Drizzle remaining 1 tablespoon vegetable oil and lemon juice over. Salt and pepper. Using tongs, toss greens to coat. Set aside.

To Assemble Sandwiches:

Spread a thick layer of Homemade Mayonnaise on one side of all 8 slices of bread. Top 4 with three slices of bacon each, two grilled green tomatoes and one quarter of the dressed greens. Place the remaining 4 bread slices (mayonnaise side down) on top of each sandwich.

Homemade Mayonnaise:

In a medium mixing bowl, add egg yolk, vinegar, lemon juice, dry mustard, cayenne pepper and salt. Whisk until well combined and bright yellow (1 minute). Whisking constantly, add 1/4 cup vegetable oil a few drops at a time (it’s important not to rush this step, the oil must be fully incorporated after each addition of drops). This step normally takes about 5 minutes. Still whisking constantly, gradually add remaining 1/2 cup vegetable oil in a slow steady stream until mayonnaise begins to lighten and thicken (usually 8 to 10 minutes). Mayonnaise will hold for 2 days when covered and refrigerated.


Libbie Summers View More Blog Posts from this Author

Libbie Summers has authored three books, cooked for three US Presidents, and designed more over-the-top and under-the-big-top events than she can possibly remember. Libbie celebrates the every day with food-inspired fun and believes that a coke and a smile really can make you feel good. She first earned her culinary chops below deck as a chef on private yachts— honing her cooking skills under extreme weather and guest conditions. Today, she is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for clients in print, digital and film media. Her work can been seen North and South of the equator for Paramount Pictures, The OWN Network, Condé Nast Traveler, Bon Appétit, Huffington Post, Vogue, Better Homes and Gardens, Elle, People, Garden and Gun, Redbook Magazine, Food Network Magazine and both the livings –Southern and Country.

As one who wears many hats, Libbie also serves as the Creative Culinary Director of Terra’s Kitchen –an innovative meal delivery service sending healthy farm-fresh ingredients and fresh-prepped recipes to subscribers in an eco-friendly manner.

Libbie lives in Savannah, Georgia, with her husband, son, and opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

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