Tomato season is in full swing now and we've been happily harvesting tomatoes on a regular basis for a couple weeks. Big summer classics like Brandywine and Black Krim are so missed in the dead of winter that come summer these rank among the most anticipated crops. Checking them every day as they near ripeness, just waiting for the first one, becomes an obsession.
And when that first one comes, despite all the anticipation, expectations are still exceeded. For us, that first brandywine always also becomes the first BLT of the year.
Tonight's Sunday Supper features Brandywine BLT sandwiches. We happily enjoyed this one earlier in the week, and this will become a fairly regular lunchtime meal for the next couple months.
Here's how we make our BLT's:
A. One 14-18 ounce tomato
B. A couple leaves lettuce
C. 2 slices bacon
D. 2/3 tbsp mayonnaise
E. 2 slices toast
F. salt and pepper
The most important part of the BLT is without a doubt a large fresh vine ripened tomato. We don't ever skimp on this, one 14-18 ounce tomato per sandwich -- sliced thick. Each tomato slice (usually 4 slices) is individually salted and peppered to taste. The bacon is thick cut, never microwaved, but pan fried on a cast iron skillet. The bread should be whole wheat and toasted. Mayonnaise is not something we use often but it is a must in a good BLT. We had the Brandywine BLT pictured above served with a side of salt and peppered sliced Black Krim tomatoes. Yummy!
Just typing this makes us think of going out to the garden and picking another ripe Brandywine for a late night BLT feast! In fact, thats what we're going to do right now...