Follow these rules to make the best BLTs

A weekly dispatch from Bon Appétit's editor in chief. [View this email in your browser]( [Bon Appétit Newsletter Banner Green]( The rules for the best BLT How is it that we’re creeping up on Labor Day and I’ve yet to write a newsletter about [BLTs]( I mean, seriously—seems like someone has been shirking his responsibilities. What I do know is that I’m out at the beach this week, and I intend to eat as many BLTs as possible. And here’s how I’ll be making mine (with some input from select friends and family): The Bacon Yes, I love a [cast-iron skillet]( as much as everyone else at BA. But I’m making my BLT [bacon in the oven](. Wire rack, set into a sheet tray, 400°. Never not perfect. And ideal for a crowd. And by “crowd,” I’m setting the bar at two people, because who ever eats just one homemade BLT? As for the bacon itself, I’m fine with regular old supermarket bacon: crispy but not brittle. I’ll save the super thick-cut stuff for steakhouse visits. Lettuce On this week’s [Bon Appétit Foodcast]( which goes up Wednesday, Amiel Stanek argues strongly for [“shrettuce”—shredded iceberg lettuce]( the kind you get on drive-in style [smash burgers](. Shettuce provides the crisp, coolness of iceberg without the whole-leaf slippage you often get when biting down on the sandwich. Occasionally, if I’m feeling fancy—or just at some creative sandwich shop—I’m okay with peppery arugula. It stands up nicely to the bacon. But please don’t take this as a formal endorsement. Tomato When I go to the Gee Whiz diner near our office on a random (perhaps slightly hungover) Wednesday, and I’m absolutely jonesing for a BLT, I’m fine with a thoroughly underwhelming grocery-store variety of tomato. But this time of year, which is the only time I make BLTs at home, it’s gotta be the real deal: plump, heavy [heirloom tomatoes]( streaked with yellow and blood red, maybe some purple or green. And when you slice into them with your [serrated knife]( their clear, fragrant juices pool up on your cutting board. One thing: Don’t forget to salt your tomatoes when building your sandwich. Yes, bacon is salty, but tomatoes need their own attention. A little freshly cracked pepper never hurts, either. Bread Okay, here’s where we’re likely to disagree. Pursuits insist on white bread (toasted, obviously). And I get it—when you look up BLT in a dictionary, that’s what you’ll see. But at some point in my life (perhaps during my years at the University of California at Berkeley; go Bears!), I became a multi-grain, whole-wheat guy. I want my bread to have heft and texture. In terms of wild card varieties, I’m not mad at toasted ciabatta. It’s basically white bread, but with attitude. Extras Mayo—mayo, mayo, mayo. Top and bottom. I ride with Hellmann’s, but when my Instagram friends down South DM me about Duke’s, I’m not one to argue. Just send me a case. And if my fancy friends want to whip up some [herby, homemade aioli,]( I won’t argue with them, either. Avocado? I love avocado. On pretty much everything. But a peak-season BLT shouldn’t need one. Middle of the winter? Different story. Egg. My wife loves a [crispy, olive oil-fried egg]( on her BLT. Bite into the sandwich, and the yolks runs down the layers of bacon. Kind of genius. But when I’m making BLTs for a crowd (see above), you know what I don’t have time to do? Make [crispy, olive oil-fried eggs](. Sorry, Simone! Get the recipes: [The Ultimate BLT]( [Bacon in the Oven]( [Homemade Aioli]( [Crispy, Olive Oil-Fried Eggs]( Cheers, Adam Rapoport Editor in chief What do you think of the BA newsletter? Send us your thoughts at staff.bonappetit@gmail.com. [Advertisement]( [Powered by LiveIntent]( [AdChoices]( Get The Magazine [Bon Appétit] [SUBSCRIBE]( This e-mail was sent to you by Bon Appetit. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [bonappetit@newsletters.bonappetit.com]( to your address book. View our [Privacy Policy]( [Unsubscribe]( Copyright © Condé Nast 2018. One World Trade Center, New York, NY 10007. All rights reserved.