Everyone loves the BLT, it’s a sandwich and a comfort food that is both basic and primal. At its essence, it’s the best parts of a salad between two slices of bread. But it can also be made into something next level.
“I think BLTs are one of the greatest sandwiches in the world. I like to make it with fried green tomatoes and goat cheese, and some sort of radicchio or arugula, and lots of bacon,” says celebrity chef Bobby Flay, who was recently at the Borgata in Atlantic City for Savor Borgata, a culinary event where he demonstrated creative spins on classic brunch items and street foods. The BLT is a classic in every sense of the word, starting with salad basics and becoming so very much more.
“The BLT is both the working man and the innovator of the sandwich world. It took a classic, removed the centerpiece (turkey/ham/roast beef), and left the sidekick to stand on its own. And much like Nightwing post-Batman, stand on its own, the sidekick did. It’s always reliable, always effective, always delicious. It’s Steve Jobs and Mike Rowe at the same time. It’s everything to everyone,” says The Sandwich Enthusiast, Sean Curry. Except vegetarians, maybe.
For a healthy but delicious spin, consider stopping frying, and start baking. “Hell, it’s right there in name: bakin’ bacon. It’s also much easier to pull it before it’s ruined when you’re baking — the ambient heat cooks it more evenly than the direct heat of a pan. Also — get educated on rubs and elevate your game. Bacon doesn’t just have to taste like bacon. If you’re putting it on plain, you’re experiencing, like, 30% of the world of bacon,” says Curry.
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