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  13. The best BLT was made by David Rosengarten when the Food Network was a real cooking channel. His BLT got me hooked to the Food Network…many years ago on his show called Taste. He used simple ingredients and made a great presentation unlike the mess we see in this example…she burned the toast…Rosengarten number one rule was how to treat the bread. Oh how I wish they still cooked on the food network and how the chefs use to look like people that should be around food (clean hands and clothes).

  21. Wasn’t that toast a bit over done. Scrape the toast with a kitchen knife. You did give me an idea with the mayo. I can smash an avocado into the mayo and add sliced green onions and tomatoes and add it to the mayo too and add extra bacon, bacon, bacon.

  25. A little disappointing, I make BLCT’s, on lightly toasted white Jamaican Hard Dough bread (Texas Toast would do in a pinch) then in the following order, add crisp warm bacon, thick slices of very old Cheddar, thick slices of ripe tomato (avoid Romano, marinating them would be a nice if laborious touch AND would add salt to what is already a salty sandwich), add many layers of Red or Green Leaf Lettuce. (They will easily compress and Life is too short for tasteless lettuce of no nutritional value whatsoever), Tip Is to have all of the ingredients ready before assembly. Now you’ll know how Heaven tastes…

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