The prospect of a BLT without the tomato is tragic news at dinner hour. Sadly we had run out of heirlooms, so I improvised with sliced peaches. The sweet and salty contrast was tasty (and something I had experimented with in the past with a BLTAP featuring apples cooked in bacon fat and provolone). Are you down with BLP?
BLT + sauteed apples + provolone = BLTAP. Some consider the classic BLT to be the perfect formula. But in my kitchen, there’s always room for a little creative license. So tonight, I introduced apples into the equation – apples cooked in bacon fat. I’ll admit the flavor wasn’t totally apparent in the sandwich, but it was a good way to reduce the acidity of the apples and make up for a shortage of tomato slices. Plus, who doesn’t love a little extra bacon flavor?!
Verdict – David preferred the BLTP; while I enjoyed the full BLTAP. What other ingredients have you added to the BLT?