On my quest for the perfect bacon, lettuce, and tomato (or “BLT”), I’ve tried many kinds. From the simple, no-frills version (literally putting the B, L, and T directly between two slides of bread) to the more complex (roasting my own pork belly and using homegrown veggies), BLTs are arguably my favorite sandwiches because it has the holy trinity of ingredients: You get the smoky, salty bacon; crispy crunch of lettuce; and juicy, sweet tomato. With salty, crunchy bread, this sandwich is to-die for.
After countless iterations of this recipe, I want to share a special version with you: a “PLT.” P for prosciutto! Prosciutto’s unique, thin nature allows you to fold it so you get multiple layers. This uncooked, unsmoked meat also requires no prep at all. You can take it out of the fridge and use it immediately. So if you’re pressed for time, this sandwich is your best friend.
A tip I picked up over the years is using mayonnaise when toasting your bread. By spreading a thin layer over your bread, you crisp it up without risking burning or drying it. This technique also slows down the inevitable sogginess tragedy… We definitely want a crunchy, delicious sandwich. The pat of butter during the final toast gives the other, non-mayo side both crunch and moisture. Want a vinegary kick? My pickled red onions are waiting for you. What are your favorite BLTs? Let me know what you think about the prosciutto substitution, and bring this to your end-of-summer picnic!