The classic BLT is a source of delight, comfort, and sustenance through the summer. The combination of sweet-tart tomato, crisp-rich bacon, crunchy lettuce, and lush mayo defines a great sandwich with universal appeal.
The BLT was the first meal I learned to make for myself with my cousin Jack after surfing at the New Jersey shore. Sometimes in our fierce, sunburned hungers, we’d swap out the bacon for potato chips. We’d slice thick our grandmother’s garden tomatoes, add iceberg lettuce, and spread Hellman’s on puffy white bread, then chase it all down with a frosty bottle of Coke.
Now that we’re past tomato season, the quest is on for a sandwich with autumn appeal.
Start with great bread with slices you’d like to enjoy on their own. Toasting can improve the flavor and texture if it’s in danger of becoming soggy. Choose ingredients with contrasting textures and tastes. How about sharp Cheddar cheese, bacon, and snappy apples griddled to a golden fare-thee-well? Or funky brie, bacon, and mellow sweet pear on a toasted baguette?
The through line for any great sandwich is bacon—savory and chewy with just enough crunch. Come winter, I’ll lean into slices of cooked beets and bacon with a swipe of chevre on multigrain bread or slices of roast butternut squash and bacon with a drizzle of hot honey on rye.
A little well-cooked bacon does a whole lot of good. Look for bacon with fat evenly distributed through each strip. Thick slices hold up to cooking and won’t crumble as you build the sandwich. Among the different cooking methods, I prefer sheet-pan baking for easy cleanup, especially when multiple slices are involved (see the cooking tip below).
Salty and succulent, bacon is the secret to the perfect hand-held meal.
Bacon, Brie, and Pear Baguette Sandwich
Serves 4 to 6.
The baguette makes a sturdy base for these rich, flavorful ingredients; toasted sourdough slices will also work well. We’ve added a smear of orange marmalade for sweet tang, but that’s optional. Slice the sandwich into halves or quarters for appetizers. They’ll hold up for a day when made ahead and covered.
