A few weeks ago, I got a hankering for a BLT. I don’t crave BLT’s all that often — maybe twice a year — but when I do it comes on strong. I need that sandwich, usually the same night.
In this over-excited BLT fervor, I challenged two of our writers, Vince Mancini and Zach Johnston, to a cheffing smackdown. I did it because 1) I knew it would make me take my BLT prep seriously; 2) Vince, Zach, and I argue about cooking a lot and I thought it would be fun to do a mini-Top Chef together; and 3) I felt certain that I’d win and the victory would feel as nourishing for my ego as the sandwich would for my belly.
What I forgot is that Vince and Zach are both serious cooks sure to take our little competition every bit as seriously as me. They brought the ruckus and I’m sure our commenters will reward their efforts with yellow participation ribbons (though I will admit that I clearly take the worst photos).
The BLT is, and should be, a quick and simple sandwich with just a few ingredients. So I’m going to try to resist the urge to add creative flourishes with extra ingredients. Mostly it’s about really good versions of the basics. I’ll list the basics, along with what I used, below.