BLT

History

The BLT grew out of the British bacon sandwich and turned distinctly American as refrigeration and post-war supermarkets made fresh lettuce and tomatoes year-round staples. The three-letter shorthand caught on mid-century, and its balance of crisp, creamy and juicy has anchored diner menus ever since.

Ingredients

• Sourdough or white sandwich bread
• Thick-cut bacon
• Crisp lettuce
• Ripe tomato
• Mayonnaise

How to Make

1. 1Cook the bacon until crisp; drain on paper towel.
2. 2Toast the bread.
3. 3Spread mayo on both slices.
4. 4Layer lettuce, tomato slices and bacon.
5. 5Close, cut, and eat right away while the bacon is warm.

Known for it

• Middle Child248 S 11th St, Philadelphia, PA 19107, USA