A BLT is one
of the best ways to enjoy in-season tomatoes; salty, smoky bacon and tangy mayonnaise
highlight their sweetness. This version ups the smoke factor with grilled tomato,
lettuce, and bread.
5 slices thick-cut
bacon (preferably applewood smoked)
slices bread, any variety
1 romaine heart,
halved lengthwise, core left intact
and freshly ground black pepper
slices very large tomato (about 3-1/2 inches in diameter)
1/4 cup mayonnaise
2 tsp. finely
chopped fresh tarragon (optional)
1 Tbs. extra-virgin
1 Tbs. fresh
Cook the bacon
in a 12-inch skillet over medium heat, turning occasionally, until crisp, 5 to 7
a paper-towel-lined plate and reserve the fat.
and set aside.
Prepare a high
(500°F to 600°F) gas or charcoal grill fire or heat a grill pan over high heat.
both sides of the bread, both sides of each tomato slice, and the cut sides of the
romaine with the reserved bacon fat.
Grill the bread,
lettuce, and tomato slices until grill marks appear, 1 to 3 minutes per side.
Season the lettuce
to taste with salt and pepper, cut off the core, and separate the leaves.
Season the tomato
slices to taste with salt and pepper.
Spread the mayonnaise
on one side of each slice of bread.
Top the bread
with the lettuce, tomato, bacon, and some tarragon, if using.
Whisk the oil
and lemon juice, drizzle over the sandwiches, and serve.
(per serving): Calories (kcal): 300, Fat (kcal): 19, Fat Calories (g): 170, Saturated
Fat (g): 3.5, Protein (g): 9, Monounsaturated Fat (g): 7, Carbohydrates (mg): 24,
Polyunsaturated Fat (mg): 7, Sodium (g): 740, Cholesterol (g): 15, Fiber (g): 3,