Hello all,
Before we launch into this week’s tomato-thon, we need to address a philosophical point.
As I’m sure you are aware, a BLT is a sandwich of (B)acon, (L)ettuce, and (T)omato. Pretty straightforward. But is a BLT a bacon sandwich, or a tomato sandwich? Or, I suppose, a lettuce sandwich?
If you go into a deli and order something called “turkey sandwich,” you’d expect the centerpiece to be sliced turkey. If you order a “ham and turkey sandwich,” you’d probably expect equal parts ham and turkey. But if you order a “turkey and cheddar sandwich,” you probably don’t expect equal parts turkey and cheese. At least in the US, the cheese is more likely an accent, while the meat is always the anchor.
Philosophically, I disagree with this norm. I love a good ol’ turkey and cheddar, heck I was practically raised on 6-inch Subway clubs, but the meat shouldn’t always be the biggest player in a sandwich. I think most people can imagine the turkey without the cheese but can’t imagine the cheese without the turkey.
(As an aside, there are SO MANY amazing veggie sandwiches out there, using everything from squash to broccolini to green beans, but so often the vegetable options are some combination of hummus, cucumber, and alfalfa sprouts. Why?? Why do so many sandwich shops not understand that there is a world beyond sprouts and hummus?!)
So, back to my original ponderance: is a BLT a bacon sandwich? I have a feeling that most Americans would pound their chests and holler, “Yes! Bacon is king! Bacon on top of bacon!” It’s not completely clear how long bacon mania has been a subculture, but even as a kid back in 2005 it felt to me like a performative obsession, the same way people are so eager to go to the mat over cake being better than pie (or vice versa). Although I do indeed enjoy bacon, I am prepared to out myself as a black sheep:
I firmly believe that a BLT is a Tomato sandwich.
Hear me out. I love tomatoes. I love bacon. I love mayonnaise, which is the generally accepted sandwich glue of a BLT. But texturally, I prefer to bite into a thick layer of juicy, summer-ripe tomatoes, a crisp bed of lettuce, and a single layer of crisp, good quality bacon.
Think about the simplicity of a classic tomato-mayo sandwich. Good bread, good tomatoes, a slather of mayonnaise, and sprinkle of sea salt, and you’re in heaven. Would you eat a bacon version of that? Strips of bacon, mayo, maybe some salt? If the thought of that excites you, then that’s cool. You and I are clearly just built differently. (Also, you might be British, and might ask for brown sauce instead of mayo on your bacon butty...) To me it sounds heavy, too fatty, and oddly dry, even if slathered in condiments.
In light of the above, I submit that a BLT is a variation on the core theme of “tomato sandwich,” and therefore the tomatoes should be the anchor and star of a BLT, not the bacon.
Lucky for me, this is an email newsletter not a dinner date, so if you find my opinions terribly controversial you’ll have to just stew on it privately, wherever you are.
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Hey food friend! One of the ways we show love for friends and family is through cooking, am I right? Well, let’s remember that our humanity lies in our ability to have compassion for and care for people beyond our immediate friends and family. So let’s take our love and spread it as far as we can! Especially now, with all the horrors unfolding in the US and continued genocide abroad, let’s make a difference where we can by seeking out nonprofits that help provide resources and legal support to immigrants, and support mutual aid endeavors like community fridges and advocacy for our unhoused neighbors. Donating to organizations that provide support for Trans youth is also critical, as is finding ways to support anti-genocide efforts and relief aid in Palestine, such as through organizations like Anera.
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In keeping with the core tomato sandwich theme, below are some of my current favorite variations. Other ingredients exist to support and diversify, and good bread is a must! If your tomatoes are exceptionally juicy, try laying the slices out on a layer or two of paper towels to soak up some of the excess liquid.
Tomato-Mayo Classic
Simple and unpretentious. Except that I prefer this on locally made (or homemade) sourdough or pillowy soft milk bread. And I use Kewpie mayo instead of Hellman’s—the Japanese packaged Kewpie, not the US recipe, which lacks MSG and I think uses a different vinegar. And a sprinkle of Maldon flaky sea salt. So… Maybe a little bit of pretension, but it’s better for it!!
Tomato, Mayo, Onion, Cheese
I wish I had taken a picture of the last one I ate, but I was too hungry. This variation might be my current favorite. It’s all the magic of a tomato-mayo sammie but with more OOMPH. A bit of savory, peppery-sweet onion, and the extra tang and richness from a slice of cheese. Ugh. Lip-smacking good. I prefer it cold, to let the fresh tomato be the Most Summery, but you could convert this into a grilled cheese or pressed panini if you were so inclined…
Tomato, Egg, Cheese
This one is a messy one, so I don’t make it as often as the others. The juiciness of the tomato is delicious with egg and cheese, but it does make everything extra drippy and wet. If you have the time to eat carefully and are in the mood to use a few extra napkins, then I highly recommend tucking into one of these breakfast sandos. I also like it with a scrambled egg, but something about combining the runny yolk and fresh tomato juices is just so satisfying. Baconeggandcheese who?!
B.L.O.T (Bacon, Lettuce, Onion, Tomato)
It’s a BLT, but better because it has onion. That’s it. It’s so tasty.
To mellow the raw onion bite, especially if it’s already been cut into and getting pungent in the fridge for a few days, I do a quick water soak. Just 3-5 minutes in enough water to cover is all it takes. Too long and the onions will get wimpy and bland!
B.L.O.A.T (Bacon, Lettuce, Onion, Avocado, Tomato)
To be honest, I just thought it would be funny to have a sandwich called Bloat on the list, so I had to add it for the sake of the joke. It is, in fact, an incredibly tasty combination, but it has the same structural issues as a BLAT (which is conspicuously absent from this list). I do adore avocado+tomato+bacon, but even when the avocado is mashed onto the bread it just makes the sandwich so damn slippery! A good sandwich is all about the combinations of flavors and textures, so when one ingredient causes everything else to fall out the back as you try to eat it, thereby ruining your thoughtful sandwich construction, that ingredient is blacklisted. Sorry, avocado. You’re not welcome on my tomato sandwiches. I’ll save you for open-faced avocado toast.
I hope you enjoyed this second wave of tomato joy! Let me know if you have a favorite tomato sandwich combo that you think I should try. And, as always, if you know anybody who might enjoy basking in the joy of tomato season, please feel free to share this newsletter!
Until next week,
xoxo
Julia