Tomato Season’s BLT
Tuesday, September 4, 2012 at 4:00AM 
Around this time last summer, I got a sandwich that blew my mind. I always love a BLT for its addictive combination of meaty bacon, crisp lettuce and sweet-tart tomato. But this particular BLT was all about the “T;” 3/4-inch-thick slices of sun-ripened tomato were the meat of this stunning sammy. This weekend, I returned to see if the best-ever TBL (Tomato, Bacon and Lettuce) was back in season; I was in luck.
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TBL Sandwich
A sprinkle of salt and pepper and a squeeze of lemon juice will accentuate the flavor of a prize tomato or perk up a less than perfect specimen.
Makes 1 sandwich
1 medium-large tomato, cored and sliced 1/2 to 3/4-inch-thick
Salt and pepper
1/2 teaspoon fresh lemon juice
2 slices bacon, halved crosswise (short slices accommodate sandwich making!)
2 tablespoons mayonnaise
1 split ciabatta roll or 2 slices sourdough bread, toasted
A few leaves iceberg lettuce
- In a large bowl, gently toss tomato slices with a pinch of salt, freshly ground pepper and the lemon juice.
- In a small skillet, over medium heat, cook the bacon until crisp, about 5 minutes; transfer to paper towel.
- Spread 1 tablespoon of mayonnaise onto one side of each toasted bread slice. With bread slice mayo side up, top with lettuce and bacon strips, then pile on the tomato slices; close with remaining bread slice, mayo side down.
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