This BLT has a layer of spicy crab salad. Here’s the recipe from Olive Magazine.
The BLT is one of America’s favorite sandwiches. It has engendered many variations, from the BLAT with avocado, to the BLAST with avocado and smoked salmon.
The sandwich has its own month of celebration—April is National BLT Month—and a single-day celebration, July 22nd, National BLT day.
Here’s the history of the BLT. It was stripped down from the club sandwich, which includes chicken or turkey.
So the taxonomy gets tricky: a chicken BLT is a club sandwich; a lobster BLT is a lobster club sandwich, etc. Is a California BLT (with avocado) actually an avocado club sandwich?
Don’t muddle: just eat!
While the classic BLT is simple perfection, think of different ways you might enjoy it. Vary the basic ingredients and you can enjoy a different BLT every day of the yar!
We love crunchy romaine, but also:
*Cabbage is not a lettuce, but it provides the crunch of iceberg with more flavor and—if red cabbage—color.
Vary The Tomato
Beyond the white toast, consider:
RECIPE: MINI BLT BITES
We adapted this recipe from one by Kristen Stevens of The Endless Meal. She made her own chipotle mayo from scratch. Here’s her original sandwich recipe, including the chipotle mayonnaise.
We happened to have a jar of wasabi mayonnaise from Ojai Cook, which you can also find private labeled at Trader Joe’s.
Or, you can stir any seasoning you like into plain mayonnaise, from lemon zest to maple syrup. For heat, stir in cayenne, chile powder, chipotle or any hot sauce:
Start with 1/2 cup mayo and 1 teaspoon dried spice. Blend, let sit so the flavors meld, taste and adjust seasonings as necessary. On to the recipe:
These BLT bites are fun for cocktails or snacks. Prep time is 20 minutes, and you can do part of it the day before.
As with the sandwich, you can change the recipe every time you make it, with different lettuces, different flavors of mayo and croutons made from different types of breads.
Ingredients For 24 Pieces
You can complete steps #1 and #2 a day in advance.
1. CUT a small slice from the bottoms of the tomatoes so they can stand up.
2. GENTLY squeeze and roll the tomatoes between your fingers to loosen the pulp. Remove with whatever implement works best for you. We found a strawberry corer to work for us.
3. ASSEMBLE: Add some mayonnaise to each tomato (we put the mayo in a piping bag and piped it in). Then add the pieces of lettuce and bacon bacon. Top with a crouton.
†You can use this recipe, but cut the bread into a size that will fit into the tomatoes.
 The original mini BLT cups. We added a crunchy crouton to the center (photo courtesy The Endless Meal.