Did you know that April is BLT month? That means tomorrow, April 1st, is April Fools Day, Easter Sunday and the start of BLT month.
The BLT has been around for ages, taking its time to emerge into a roadside diner favorite. The early makings for a BLT have been around since the Egyptians first began baking bread and cultivating lettuce. Pigs were domesticated by 500 BCE. Tomatoes traveled from the new world to Europe in the 16th century. Around 1756 the French came up with a sauce that would later evolve into what we now know as Mayonnaise. Still, no sandwich. It took the Fourth Earl of Sandwich, John Montagu, to come up with the concept of placing meats between two slices of bread and thus giving birth to the sandwich in 1762. Had the Earl of Sandwich been a pious man, it may have taken longer. However; he was a gambling man. Not even hunger could move him from the gaming tables. With the invention of the sandwich, he could play cards with one hand while eating with the other. And they say nothing good ever comes from gambling! How combination of the bacon, lettuce and tomato sandwich came into existence isn’t clear. All evidence indicates that BLTs weren’t available until sometime around 1900, at least not in printed references. The BLT grew in fame and was widely popular after World War II, with the expansion of supermarkets and the ingredients readily available to the masses. As for the catchy name – BLT – many believe it was diner shorthand. While Bacon, Lettuce and Tomato Sandwich appeared on the menu, when sending an order back to the cook it was easier to write BLT.
Topping a BLT sandwich with avocado is nothing new – not even all that “fancy”. Living in California, avocados are found on nearly everything from hamburgers to tacos to grilled cheese sandwiches. What makes these sandwiches absolutely glorious is the Basil Mayonnaise. You will end up with far more mayonnaise than you can use for the BLTs. However; this spread will keep for several days in the refrigerator without loosing its beautiful color and it is awesome on smoked turkey sandwiches. Yum!!! So it’s safe to say this is two recipes in one.
The original recipe can be found at http://www.thekitchn.com/recipe-california-blt-with-avocado-and-basil-mayonnaise-173957 (Yeah, I made a few changes – but it’s fairly close to the original). Even the “original” recipe is an adaptation from another recipe – as part of that lovely evolution in cooking.
Avocado BLT Sandwich with Basil Mayonnaise
Avocado BLT Sandwich
12 Thick slices of smoked bacon
8 slices good-quality bread (Italian sliced or sourdough)
2 tomato, large – heirloom if you can get them
1 ripe avocado
Green Leaf Lettuce
Basil Mayonnaise (recipe follows)
In a large skillet, fry the bacon until crisp. Drain on a plate lined with paper towels. Toast the bread. (For BLTs using sliced bread, I like to put two slices of bread into each toaster slot – it will toast nicely on the outside, while the inside slice stays soft. For sourdough, grilled is the only way to go).
While the bread is toasting; slice the tomatoes and avocado.
Spread one piece of bread with the basil mayonnaise. Top with the lettuce, tomato, bacon and as many avocado slices as you are happy to eat.
Spread basil mayonnaise on the other slice of bread, top sandwich and cut in half if desired.
Basil Mayonnaise
1/2 cup packed basil leaves
4 tablespoons olive oil
1 teaspoon lemon juice
2 medium garlic clove, chopped
Zest of one lemon
1 cup mayonnaise
For the Basil Mayonnaise: In a blender or small food processor, combine the basil, olive oil, lemon juice, garlic and lemon zest. Process until finely chopped and relatively smooth, scraping down the sides of the bowl occasionally. (For smooth mayonnaise, use the young tender leaves; for chunkier mayonnaise, add the larger leaves as they won’t process down completely).
Place the mayonnaise in a small bowl and whisk in the basil mixture until thoroughly combined.
Store in the refrigerator, where it will keep for up to a week, though the color will dull after 2 days.
Enjoy!
NOTE: Try these served on grilled sourdough bread. The crisp, buttery sourdough brings yet another dimension to the sandwich and the bread is the perfect size for long strips of bacon!
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