|BLT from Bassborough Kitchen, fashioned after the World's|
Best BLT made at Sako's diner in Iwakuni, Japan.
|Begin with fresh, thickly sliced white bread. Since I can't find|
bread suitable for a Sako's BLT, I baked my own.
|Tomatoes must be large, red-ripe, and cut into 1/4-inch slices.|
|Bacon, the essential ingredient of the BLT. To get flat|
bacon for sandwiches, I bake the bacon in my convection
oven until it's fully cooked, but not crisp.
In addition to the holy trinity of the BLT, one needs crisp lettuce and copious amounts of mayonnaise over the lightly toasted white bread. Sako's cuts their BLTs horizontally, but I prefer a sandwich cut diagonally.