Grandma's BLT
I love the classic taste of a well-made BLT. However, our grandma changed the recipe up, and I will always make them this way now! And talk about an easy meal!
I love the classic taste of a well-made BLT. However, our grandma changed the recipe up, and I will always make them this way now! And talk about an easy meal!
- Carbohydrate 40.1033875 g
- Cholesterol 17.6 mg
- Fat 9.0101875 g
- Fiber 4.64812502861023 g
- Protein 12.9757625 g
- Saturated Fat 2.75592125 g
- Serving Size 1 1 Serving (282g)
- Sodium 861.9445 mg
- Sugar 35.4552624713898 g
- Trans Fat 1.151625 g
- Calories 291 calories
Step-by-step
- Toast your bread and then spread Miracle whip on one slice.
- Layer the lettuce, onions, and tomatoes on top.
- Halve the bacon, and then layer it on top next.
- Then add your cucumbers and a dash of salt and pepper.
- Top with the other slice of bread.
Miracle Whip carries the structural weight of this sandwich, functioning simultaneously as a moisture barrier for the bread and a distinct acid source due to its inclusion of vinegar and sugar. Traditional mayonnaise relies on neutral oil and egg yolk, whereas this specific dressing introduces a sharper tang that cuts through the rendered fat of the bacon. Skeptics often dismiss the addition of cucumber and raw onion to a standard bacon, lettuce, and tomato sandwich, arguing that extra water content threatens the structural integrity of toasted white bread. However, peeling the cucumber removes the bitter, tough outer skin and reduces excess surface water, while slicing the onion thin prevents the volatile allicin compounds from completely overwhelming the palate. When constructing the sandwich, toast the bread until the internal crumb remains slightly tender while the exterior achieves a golden-brown rigidity, typically taking about two minutes in a standard electric appliance. Layering the ingredients strategically matters immensely for texture preservation. Placing the wet tomato slices directly against the dressing rather than the bare bread prevents premature sogginess by creating an intermediate moisture seal. Bacon strips must be cooked until they reach a rigid, crisp state that snaps cleanly under pressure rather than bending, ensuring structural resistance when the top slice of bread is compressed. Seasoning the tomato layer directly with fine salt draws out superfluous liquid before assembly, concentrating the natural glutamates in the fruit. This preparation relies entirely on the contrast between hot, rendered protein and cold, crisp produce, requiring assembly immediately after the bread emerges from the heating element. Omitting the resting phase for cooked bacon allows residual heat to wilt the fresh lettuce leaves prematurely, ruining the necessary textural disparity between the warm meat and the chilled cucumber slices.
