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As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly. What is interesting to me about a BLT is the dueling dynamics of how the ingredients join together in this sandwich.
One the one hand, the bread, bacon, lettuce and tomatoes all become one better-than-the-sum-of-its-parts whole. On the other hand, the ingredients still manage to remain distinct. You’re aware of the crisp-tender bread, the juicy lush tomatoes, the crunchy lettuce, the salty frizzled-up bacon and the mayonnaise pulling the components together. E pluribus unum.
I’ve ratcheted up the classic BLT a notch or two here by adding tarragon to the mayo, not only inside the sandwich but also on the outside of the bread before it’s griddled, to give extra flavor and caramelizing.
What makes it a California BLT is the addition of avocado and sprouts.
Buy good bacon. Use good mayo. Find a great tomato. Make sure your avocado is ripe. After that, all you have to do is assemble, and you will have a fantastic sandwich.