It was 88 degrees here on Sunday evening. We’d come home from an overnight in Tahoe (our first night in the cabin!) and found ourselves thinking about that all-satisfying crunch of a BLT sandwich. It’s that perfect middle ground between cooked and fresh: crisp lettuce; juicy tomatoes; fatty, salty crunch of bacon; and a swipe of creamy mayo on toasty bread. It also takes virtually no-time at all.
Here’s the trick, though, to turning that simple lunch staple into an easy family dinner: fry (bake) the bacon in the oven. No one wants to stand over the stove and clean up bacon-grease splatter. You get evenly-cooked, crispy slices, without the mess—and they tend to lay flatter, which is perfect for sandwiching.
Preheat the oven to 400 degrees. Line a rimmed baking sheets with parchment paper (the grease will still soak through, but you’ll get fewer bits stuck), then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheet once. Transfer strips to a paper towel to drain. It’s so much more hands-off and virtually mess-free.
Happy Monday!
[BLT Photo: Bon Appetit]
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