Weekly Sandwich: BLT & E Perfection
December 13, 2011, By Craig J. Heimbuch 4 comments
I think the first time I heard of a BLT&E, it had something to do with Thomas Keller. While I've never been to The French Laundry, I am a big Anthony Bourdain fan, and he falls just short of worshipping Keller. I also like reading "Bon Appetite" magazine, and though I've never actually prepared something from its pages, I do remember reading something about Keller's home cooking in there.
The source doesn't matter. All that does is that America's most important chef somehow gave me the inspiration for the simplest, most delicious sandwich I've ever made.
In execution, it couldn't be easier. Make a BLT—crispy bacon, fresh lettuce, sliced tomato on some crusty, toasted bread and add a fried egg. So amazingly, astoundingly simple and yet, like Marylin Monroe's beauty mark, it's that little thing that makes the big difference.
I was bragging about the BLT&E to the other editors here one day and finally decided to break down and make it for lunch. I spent less than $20 at the grocery store and managed to feed six people. A pound of smoked, spiced bacon, six eggs, some lettuce from the salad bar and vine-ripened tomato. Had it been summer, I would have toasted some thick-cut Texas toast. But as it was, the cooler weather inspired some rustic California sourdough.
Pure heaven. You can ask them yourself. Managing Editor Jack Heffron simply reminded me of the deadline for this story, and that made Associate Editor Kasie Baltes declare her wonton desire for another sandwich. Plus, you fill an office with the smell of bacon, and all of a sudden you're making new friends.
I like my eggs over-medium. I like the whites fairly firm and the yolks the consistency of crude oil. I like the little explosion when you bite into it. I like the way it feels on my tongue, the way it really and truly adds to the experience. Not everyone would agree with me. My wife likes hers over-firm. My dad likes them over-easy. A man should know the difference and be able to make fried eggs to order.
Ordinarily, I don't like bacon too crisp. Not limp exactly, just not burned to the point of plywood. On this sandwich, I can forgive a little burn. Pile on the lettuce and drop the tomatoes through some oil and rough salt before putting them on the bread. The stacking order is important here. It should be bread, bacon, lettuce, tomato, egg, bread. No other order is acceptable. Maybe crack a little pepper on the eggs.
Other than that, there are only a couple of condiment choices you have to consider. You can always go with mayo. It's traditional, staid, proven. But for my money, and the thing that got our Community Manager Jeff Pugh's heart going (aside from the bacon), was a drizzle of honey mustard dressing I put between the lettuce and tomato. It's sweet, balancing the salty bacon and salted tomatoes, and it adds a little kick.
This sandwich is almost too simple—the perfect melding of breakfast and lunch and the only thing you'll be craving during those halcyon moments in the wee small hours when you just need something to eat.
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