Classic BLT Sandwich

I've been quite under the weather lately. My sister and I were ministering to our father last week who had a very bad head and chest cold. You know that old saying, "No good deed goes unpunished!" Well, guess who ended up with a very bad head and chest cold.

I've been dragging my body around my little bungalow for 3 or 4 days now, not wanting or feeling like doing much of anything. My dear sister so far (thankfully) has managed to keep it away. I have my fingers crossed that she doesn't get it as it is not very nice!

I've been living on hot lemon and honey drinks, Chicken Bovril and not a lot else. Today I finally felt a bit hungry for something. My sister had come over yesterday and helped me clean my fridge in anticipation of garbage day today. (Really what would I do without her, she is such a blessing to me!!)
I like to clean my fridge out before garbage day. With them only coming for garbage pickup every second week, I like to make sure that anything in the refrigerator that needs throwing gets put into the compost.
To make a long story short, I had a half a package of thick cut bacon that needed using up and so I decided to cook it today. Have you ever tried cooking your bacon in the oven? That is what I did today as I just couldn't face standing over a hot stove for any length of time.

HOW TO COOK BACON IN THE OVEN
This really is one of the best ways to cook bacon. No fuss, no muss, and not a lot to clean up afterwards.(Please excuse my poor photography.)
1. Line a large lipped baking sheet with foil, making sure that the foil extends up the sides of the pan. Lay a cooling rack on top of the baking sheet over the foil.

2. Arrange your slices (rashers) of bacon on top of the rack on the baking sheet. Place into the cold oven.
3. Set the oven temperature at 425*F/220*C/ gas mark 7.
4. Cook your bacon for 14 minutes, at which time it should be nicely crisped without being over done. No need to flip your bacon over halfway through the cook time.
5. Remove to a plate lined with paper towels to drain.

As you can see it turns out perfectly. You my need a bit more time in your oven depending on how your oven temperature is set and how thick the bacon actually is.
If you don't have a rack, you can also bake the bacon right on the oven tray. You will need to flip it over halfway through the bake time in this case.
Clean up for this is truly a snap. Just let the foil cool and the bacon grease harden, and discard. Scrape the cold fat into the compost and throw the foil into the garbage.

I was feeling a bit peckish after smelling the bacon cooking and so decided to make myself a Classic BLT Sandwich. There is nothing like the smell of bacon cooking to get your tastebuds tingling and your appetite going!

I also happened to have some ripe tomatoes that needed using as well. The timing for this was perfect! What follows are measurements etc. for making one BLT. Multiply accordingly to however many you want to cook.

WHAT YOU NEED TO MAKE A CLASSIC BLT SANDWICH
Only five simple ingredients. You can of course add other things such as sliced meats or cheese, avocado, but then it's really not a classic BLT. Why mess with perfection if you don't have to!

3 slices of streaky bacon
2 slices good quality white bread
2 leaves of fresh iceberg lettuce
3 thick slices of ripe beefsteak tomatoes
2 TBS good quality mayonnaise
salt and black pepper to taste

It should go without saying that if you use the best quality ingredients that you have and can afford, then you will end up with a delicious sandwich.
I like white bread, but you can of course use any kind of bread that you enjoy. Toasted lightly.
I like Hellman's mayonnaise. I have never tried Dukes, but many say that it is really good. I think it is a Southern thing. Dukes is not available here.
I think a classic like this needs iceberg lettuce for that sweet crunch! You don't get it from any other lettuce in quite the same way. And do be sure your tomatoes are nice and ripe! Tis the season!

HOW TO MAKE A CLASSIC BLT SANDWICH
I know that most of you will already know how to do this. These instructions are for the benefit of those who may not, or who may need a little bit of help.

Cook your bacon as per your preferred method until as crisp as you like it. Leave it to drain on some paper kitchen toweling. (see mine above.)Toast both slices of bread. Spread each slice with 1 TBS of mayonnaise.Place the lettuce on one slice of bread, folding it to fit if necessary.Place the sliced tomato on the other slice of bread, cutting the tomato as needed to fit. Sprinkle with some salt and black pepper.Arrange the bacon on top of the lettuce on the other slice of bread. Carefully put both bread slices together, filling inside. Cut in half diagonally and serve immediately.

This simple sandwich really fit the bill on this day when I am really only just starting to get back my appetite. It was simple to make, and oh so tasty.
You just cannot beat a good old classic to get your tastebuds to begin tingling again! That plus the smell of bacon! It can't be beat!!

Some other sandwiches that I make from time to time here in The English Kitchen that you might enjoy are:
AIR FRYER REUBEN SANDWICH - If you have an air fryer, you might enjoy this fabulously simple and tasty sandwich. Suffice it to say, it is a delicious sandwich, consisting of rye bread spread with thousand island dressing, and layered with plenty of corned beef/pastrami, sauerkraut and Swiss cheese.PORK CHOP SANDWICH - Thin boneless pork chops, seasoned to perfection and flash fried, until crisp on the outside, but still tender and juicy inside. Served on a toasted bun along with some a beautiful caramelized onion relish. This is one very tasty sandwich! Yield: 1Author: Marie Rayner