World’s Best BLT
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.
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.