One of America’s Favorites – BLT

January 18, 2021 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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BLT sandwich on toast

A BLT is a type of sandwich, named for the initials of its primary ingredients, bacon, lettuce and tomato. It can be made with varying recipes according to personal preference. Simple variants include using different types of lettuce, toasting or not, or adding mayonnaise. More pronounced variants can include using turkey bacon or tofu in place of bacon, or removing the lettuce entirely.

Variations on the BLT date to the early 1900s, but it did not achieve widespread popularity until after World War II, when the ingredients became more readily available year-round. Referencing the sandwich by its initials rather than naming the ingredients in full did not become common until the 1970s. Until 2019 the BLT has been ranked as the second most popular sandwich in the US and as the UK’s favourite sandwich, and is frequently referenced or depicted in media and culture. In 2019 the BLT dropped rank and was voted the sixth most popular sandwich in the US, with grilled cheese taking the lead as the most popular sandwich in the US.

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. The 1903 Good Housekeeping Everyday Cook Book, a recipe by a Dr. Evan Mee for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. While the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.

A BLT sandwich preparation

The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the U.S. restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.”

A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.” The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

While there are variations on the BLT, the essential ingredients are bacon, tomatoes and lettuce between two slices of bread, often toasted. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavors, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard.”

Iceberg lettuce is a common choice because it does not add too much flavor while adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds. Similarly, chef and food writer J. Kenji Lopez-Alt believes that a BLT is not a well-dressed bacon sandwich; it’s a tomato sandwich, seasoned with bacon. For that reason, he argues that the BLT is a seasonal sandwich since it best made with high-quality summer tomatoes.

The sandwich is sometimes served with dressings, like mayonnaise. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference.

 

BLT with avocado

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.

The BLT has been deconstructed into a number of forms; for example, Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking by cutting the ingredients into 1 inch pieces and tossing in mayonnaise. This variation was described by The New York Times writer Julia Reed as “even more perfect than a BLT”.

Vegans and vegetarians may replace bacon with tempeh or tofu as meat analogue instead. Alternatively they can use mock bacon.

 

 

Healthy 30-Minute Meals

June 20, 2018 at 5:01 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Healthy 30-Minute Meals. Delicious and Healthy 30-Minute Meal recipes like; Sauteed Chicken Breasts with Simple Chive Sauce, Bacon Tomato Melts, and Cheesesteaks with Peppers and Onions. Find these recipes and more at the Diabetic Living Online website. Enjoy and Eat Healthy in 2018! http://www.diabeticlivingonline.com/

Healthy 30-Minute Meals
Fast, delicious, and healthful? You really can have it all with these yummy meals that come together in 30 minutes or less!

Sauteed Chicken Breasts with Simple Chive Sauce
Flavorful chicken is simmered in an easy-to-make wine and chive sauce. Serve with in-season vegetables for a quick side, and you’ll keep this meal low in carbs………..

Bacon Tomato Melts
This amped-up version of a traditional BLT offers plenty of vitamin A, vitamin C, and calcium. Enjoy loads of cheese on this open-face melt while keeping it diabetes-friendly………….

Cheesesteaks with Peppers and Onions
Lean sirloin steak smothered in Monterey Jack cheese and topped with four types of veggies make this classic well worth the extra 4 minutes (34 minutes total) in cooking time………

* Click the link below to get all the Healthy 30-Minute Meals
http://www.diabeticlivingonline.com/diabetic-recipes/30-minute/healthy-30-minute-meals

Cheap Healthy Lunch Ideas for Work

August 3, 2017 at 5:10 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Cheap Healthy Lunch Ideas for Work. Cheap, Healthy, and Delicious recipes for work. Recipes like; BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches), BBQ Chicken Sandwich, Turkey Pastrami Sandwich, and more! Find these and many more all at the EatingWell website and EatingWell Magazine. Enjoy and Eat Healthy! http://www.eatingwell.com/

 

Cheap Healthy Lunch Ideas for Work

Shelling out cash for prepared food you could have made for less money at home gets old fast. But a healthy lunch doesn’t have to be expensive. Stick to your budget by making your lunch at home and bringing it to work. These healthy lunch ideas clock in at $3 or less per serving.

 

BLATs (Bacon-Lettuce-Avocado-Tomato Sandwiches)
In this healthy BLT recipe, we use a creamy avocado spread flavored with garlic and basil, and add sprouts. Look for sprouted-wheat bread in the frozen section or with other specialty breads at your grocery store……

 

BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch…….

 

Turkey Pastrami Sandwich
If you’re taking this sandwich to go, line one piece of bread with the pastrami and the other with Swiss cheese and tuck the sauerkraut and apple in the middle to keep the bread from becoming soggy…….

 

* Click the link below to get all the Cheap Healthy Lunch Ideas for Work
http://www.eatingwell.com/recipes/22371/mealtimes/lunch/budget/for-work/slideshow/cheap-healthy-lunch-ideas-for-work/

Crunchy, Colorful Salads with Protein-Packed Ingredients

August 2, 2017 at 5:15 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Crunchy, Colorful Salads with Protein-Packed Ingredients. Protein packed salads with recipes like; Lobster Roll Salad with Bacon Vinaigrette, Buffalo-Spiced Steak Salads with Blue Cheese Dressing, and BLT Salad. Find these and more all at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

Crunchy, Colorful Salads with Protein-Packed Ingredients

Eating a salad shouldn’t feel like punishment. Our diabetic salads are tasty, filling, and feature a variety of healthy ingredients that keep you feeling full and satisfied. Piled high with sources of lean protein and vegetables, our salads are so good your body will thank you.

 

Lobster Roll Salad with Bacon Vinaigrette

Get ready to share photos of this gorgeous salad with your friends. They’ll want to come over and try this gourmet-worthy meal for themselves. The recipe yields six servings, so there‘s enough to go around………

 

Buffalo-Spiced Steak Salads with Blue Cheese Dressing

If your family balks at the idea of salad for dinner, break out this beefy recipe that features its own homemade blue cheese dressing. You can even fire up the grill before placing the spicy grilled steak slices on a crisp bed of mixed greens. ……

 

BLT Salad

If you want to make a big, tasty, colorful, and satisfying salad just for you, look no further than this healthy recipe that serves one. Bacon adds crunch and flavor to a variety of veggies on a bed of romaine lettuce. …..

 

 

* Click the link below to get all the Crunchy, Colorful Salads with Protein-Packed Ingredients
http://www.diabeticlivingonline.com/diabetic-recipes/salad/crunchy-colorful-salads-protein-packed-ingredients

Quick Light Lunches

March 29, 2016 at 5:06 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website it’s Quick Light Lunches. Low calorie lunch recipes including; Tuscan-Style Tuna Salad, BLT Salad, and Salmon Salad Sandwich. You can have them all by checking the EatingWell website. http://www.eatingwell.com/

 

 

Quick Light LunchesEatingWell2

Low-calorie lunch recipes that are quick to prepare.
Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, low-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.

 

 

Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch…….

 
BLT Salad
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C……

 
Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day……

 

 

* Click the link below to get all the Quick Light Lunches

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_light_lunches

Quick Light Lunches

July 29, 2015 at 5:02 AM | Posted in Eating Well | Leave a comment
Tags: , , , , , , ,

Saving money and time with still having a delicious and healthy lunch. You can have it all with these Quick Light Lunches from the EatingWell website! The EatingWell website is stocked full of delicious and healthy recipes and ideas. http://www.eatingwell.com/

 
Quick Light LunchesEatingWell2

Low-calorie lunch recipes that are quick to prepare.
Save your waistline and your wallet with these quick and packable low-calorie lunch options. Our low-calorie sandwich recipes, low-calorie salad recipes and more low-calorie lunches are perfect to pack for the office.

 

 

Tuscan-Style Tuna Salad
This streamlined version of a northern Italian idea is perfect for a summer evening: no-fuss, no-cook and big taste. You can even make it ahead and store it, covered, in the refrigerator for several days. If you do, use it as a wrap filling for the next day’s lunch…….

 
BLT Salad
Here’s a salad version of America’s favorite sandwich. We use shredded tomato as a base for the creamy tomato-and-chive dressing—adding great tang and flavor along with extra vitamin C……

 
Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next day……

 

 

* Click the link below to get all the Quick Light Lunches

http://www.eatingwell.com/recipes_menus/recipe_slideshows/quick_light_lunches

The Sunday Pizza – Turkey BLT Pizza

March 22, 2015 at 5:32 AM | Posted in Jennie-O Turkey Products, pizza, Sunday Pizza | 3 Comments
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This week’s Sunday Pizza comes from the Jennie – O website, Turkey BLT Pizza. Using JENNIE-O® Turkey Bacon, it’s only 140 calories and 14 net carbs per serving (4 servings per pizza). Again it’s on the Jennie – O website, check it out sometime! http://www.jennieo.com/

 

Turkey BLT PizzaTurkey BLT Pizza

Ingredients
12 slices JENNIE-O® Turkey Bacon
½ cup fat-free mayonnaise
1 (12-inch) pre-baked pizza crust
1 roma tomato, thinly sliced
1 cup shredded lettuce

 

Directions
* Heat oven to 450°F. Cook turkey bacon as specified on the package.

* Spread mayonnaise on pizza crust. Top crust with roma tomato and bacon. Place on baking sheet.

* Bake 8 to 10 minutes or until hot. Sprinkle with lettuce. Cut into wedges.

Jennie O Make the Switch

Nutritional Information
Calories 140 Fat 7g
Protein 6g Cholesterol 25mg
Carbohydrates 16g Sodium 580mg
Fiber 2g Saturated Fat 1g
Sugars 6g

 
http://www.jennieo.com/recipes/142-Turkey-BLT-Pizza

One of America’s Favorites – the BLT

November 25, 2013 at 8:22 AM | Posted in One of America's Favorites | 1 Comment
Tags: , , , , , , ,
BLT sandwich on toast

BLT sandwich on toast

 

A BLT (Bacon, Lettuce, and Tomato) is a type of bacon sandwich. The standard BLT is made up of five ingredients: bacon, lettuce, tomato, mayonnaise, and bread. The BLT evolved from the tea sandwiches served before 1900 at a similar time to the club sandwich, although it is unclear when the name BLT became the norm.

 

 

 

While there are variations on the BLT, the essential ingredients are bacon, lettuce, tomato, mayonnaise and bread. The quantity and quality of the ingredients are matters of personal preference. The bacon can be well cooked or tender, but as it “carries” the other flavours, chefs recommend using higher quality meat; in particular, chef Edward Lee states “Your general supermarket bacon is not going to cut the mustard”.
Iceberg lettuce is a common choice because it does not add too much flavour whilst adding crunch. Food writer Ed Levine has suggested that BLT does not require lettuce at all, as it is “superfluous”, a suggestion that Jon Bonné, lifestyle editor at MSNBC, described as “shocking”. Michele Anna Jordan, author of The BLT Cookbook, believes the tomato is the key ingredient and recommends the use of the beefsteak tomato as it has more flesh and fewer seeds.
The mayonnaise used significantly influences the flavor of the BLT. The bread can be of any variety, white or wholemeal, toasted or not, depending on personal preference. A popular Southern California variation is the BLAT (Bacon Lettuce Avocado & Tomato). Though usually served on toasted Sourdough bread, one can still find the 1970s hippie version: dense grain bread, bacon, lettuce, avocado, tomato and alfalfa sprouts.

 

 

 

The sandwich has a high sodium and fat content, and has been specifically targeted by UK café chains in an effort to reduce salt and fat. Due to the this, low-fat mayonnaise is a common substitute along with low salt bread and less fatty bacon. In 2009, seven large cafe chains in the UK made a commitment to reducing salt and fat through similar substitutions. A more visible solution is to use turkey bacon in lieu of normal bacon. One of the variations on the BLT is the club sandwich, a two-layered sandwich in which one layer is a BLT. The other layer can be almost any sort of sliced meat, normally chicken or turkey.
The BLT has been deconstructed into a number of forms, for example Edna Lewis and Scott Peacock created a BLT salad in The Gift of Southern Cooking, by cutting the ingredients into 1 inch (25 mm) pieces and tossing in mayonnaise. This variation was described by New York Times writer Julia Reed as “even more perfect than a BLT”.
Vegans and vegetarians may replace bacon with tempeh as meat analogue instead. This recipe is called TLT (Tempeh, Lettuce, and Tomato). Alternatively they can use mock bacon.

 

 

 

Although the ingredients of the BLT have existed for many years, there is little evidence of BLT sandwich recipes prior to 1900. In the 1903 Good Housekeeping Everyday Cook Book, a recipe for a club sandwich included bacon, lettuce, tomato, mayonnaise and a slice of turkey sandwiched between two slices of bread. Whilst the 1929 book Seven Hundred Sandwiches does include a section on bacon sandwiches, the recipes often include pickles and none contain tomato.
The BLT became popular after World War II because of the rapid expansion of supermarkets, which allowed ingredients to be available year-round. The initials, representing “bacon, lettuce, tomato”, likely began in the American restaurant industry as shorthand for the sandwich, but it is unclear when this transferred to the public consciousness. For example, a 1951 edition of the Saturday Evening Post makes reference to the sandwich, although it does not use its initials, describing a scene in which: “On the tray, invariably, are a bowl of soup, a toasted sandwich of bacon, lettuce and tomato, and a chocolate milk shake.” A 1954 issue of Modern Hospital contains a meal suggestion that includes: “Bean Soup, Toasted Bacon Lettuce and Tomato Sandwich, Pickles, Jellied Banana Salad, Cream Dressing, and Pound Cake.” By 1958, Hellmann’s Mayonnaise advertised their product as “traditional on bacon, lettuce, and tomato sandwiches,” suggesting that the combination had been around for some time. However, there are several references to a “B.L.T” in the early 1970s, including in one review of Bruce Jay Friedman’s play entitled Steambath titled: “A B.L.T. for God – hold the mayo.”. The abbreviation used in title references a line of dialogue in the play in which God yells, “Send up a bacon and lettuce and tomato sandwich, hold the mayo. You burn the toast, I’ll smite you down with my terrible swift sword.”The coexistence of the shortened version and the full name suggests this was a period of transition as the abbreviation was popularized.

 

 

 

According to food historian John Mariani, it is the second most popular sandwich in the US, after the ham sandwich, and a poll by One Poll in 2008 showed that it was the “nation’s favorite” sandwich in the UK. BLT sandwiches are popular especially in the summer, following the tomato harvest. In the USA, the BLT-season is associated with an increase in the price of pork-bellies, which are processed into bacon.

 

 

 

BLT with Potato Wedges

BLT with Potato Wedges

In 1963, pop art sculptor Claes Oldenburg created a giant BLT sandwich sculpture, currently on display at the Whitney Museum of American Art. It measures 32 by 39 inches (81 × 99 cm) and uses vinyl, kapok and wood, painted in acrylic. Every time it is moved, it must be restacked, which means it varies between exhibits. The artist has said that he has not set it up personally since its creation in 1963.
In 2003, a record for the world’s largest BLT was created by Michele Anna Jordan, measuring 108 feet (33 m) in length. It was prepared at a 2003 tomato festival in Sonoma County, California and had a total area of 14,976 square inches (96,620 cm2). In 2008, Marie Ganister and Glenda Castelli created a 146 feet (45 m) BLT – a sandwich which was originally planned with Jordan. The record was broken again by the Iron Barley restaurant in St. Louis, Missouri, with a BLT measuring 179 feet (55 m), and is currently held by Bentley Dining Services for their 2009 attempt, measuring 209 feet 1 inch (63.73 m).
In 2004, the New Statesman reported that the sandwich chosen by a politician as his “favourite” is loaded with political symbolism. For example, it suggested that a chicken tikka sandwich would be a “gentle nod to an imperial past and a firm statement of a multicultural present and future”. The article went on to explain that the then Leader of the Opposition William Hague had accused the then Prime Minister Tony Blair of being a hypocrite with regards to food, telling one portion of society that his favourite meal was fish and chips and another that it was a fresh fettuccine dish. The conclusion of the article was that Blair chose the BLT as his favourite sandwich, which appeals to all classes.

 

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