I can remember being taught many years ago, I believe in Home Economics at school . . . how to make a good sandwich. Or maybe I read it in a book, in any case I was just a young girl when I learned the following rules about sandwich making.
One - always seal your bread, to the edge with butter, or marg, or something which is going to keep your bread from getting soggy from the filling. Nobody wants a soggy sandwich, which is especially important when we are talking about fillings which are wet . . . like tomatoes or cucumbers . . . or in a sandwich which is going to have to sit overnight or longer.
Two - Don't be stingy with your fillings. There should be more filling than bread. There is nothing worse than a sandwich that tastes like bread, but nothing else. And spread it to the edges folks! I have purchased far too many store sandwiches that have a pile of filling stuck in the middle and nothing on the outer edges, rendering the edges dry and inedible . . . tasteless.
Three - Air is your enemy. If you aren't serving them right away, keep them well covered and chilled. What I do is I dampen a white cloth with cold water and wring it almost dry and then I place it over the sandwiches and then cover with cling film making sure it's well sealed. Or I place them back (uncut) into the empty breadbags and seal and put them in the fridge.
Four - Don't store different kinds of sandwiches together. Nobody wants to eat an egg and cress sandwich which tastes like tuna or salmon, or vice versa. It just makes sense to me, but may not be something someone else has thought of. I am a bit pedantic about this.
Five - Use the freshest, finest ingredients you can afford to use. That can mean the difference between a sandwich and a . . . SANDWICH!
Having said all that I have one heck of a sandwich to share with you here today. I think the BLT (Bacon Lettuce and Tomato) Sandwich has to be just about everyone's favorite sandwich. That's pure diner food, and a popular choice when having lunch out.
This version here today is the absolute BEST BLT you will ever eat. Seriously. With a Basil Pesto Mayonnaise, crisp bacon, fresh ripe tomatoes, house dressing and lots of lively fresh rocket leaves . . . and a sturdy baguette (I used an Olive Flute today) . . . this is a simple sandwich that is anything but simple. This is bound to become a firm favorite and much requested sandwich.
Trust me on this one. Would I lie to YOU? Never!
*Two Hander BLT*Serves 2 - 4(Depending on appetites) Printable Recipe
If this isn't the world's best BLT, then I'm not doing my job properly! You'll need plenty of napkins with this one. The mark of a great sandwich!1 good quality fresh Baguette, halved lengthwise, but not all the way through(Soft centers removed)5 TBS good quality mayonnaise3 TBS good quality Basil Pesto10 slices of streaky bacon, cooked crisp2 large ripe tomatoes, sliced thinlyfreshly ground black peppera couple of handfuls of fresh rocketFor the Dressing:75ml of good quality balsamic vinegar (1/4 cup)3 TBS caster sugar2 TBS Dijon mustard1/2 tsp soy sauce125ml of olive oil (1/2 cup)
First make the dressing. Put all of the dressing ingredients into a glass jar, with a tight lid, and shake the dickens out of them. Set aside.Whisk together the basil pesto and the mayonnaise. Set aside.
Lightly toast the insided of the baguette under a grill. Place onto a large cutting board. Spread both sides of the baguette with the Pesto mayo, using it all. Place all of the bacon onto the bottom of the baguette. Top with the bacon with the sliced tomatoes. Drizzle with the house dressing to taste. If desired grind some black pepper over top. Top with several generous handfuls of fresh rocket. Close the sandwich tightly and cut into 2 to 4 pieces on the diagonal with a serrated knife. Serve immediatly.Do try to use a good quality baguette and other ingredients for this sandwich. It really makes the difference between a good sandwich and a GREAT sandwich!
