What is in your BLT?

The traditional BLT that is, a Bacon, Lettuce, and Tomato sandwich is hard to beat.  Think back, can you remember eating a warm BLT on white bread with a thin layer of mayonnaise, the real stuff not that fat free flavor free product we seem to use these days, with crisp bacon, cold ice berg lettuce and tomatoes so juicy your shirt catches the drippings?  Yum-Yum.  Well today’s BLT is that and even more. 

For a pleasure you did not know existed in a BLT try using a rye bread or a whole wheat that is deep in color with a rich molasses flavor.  Then instead of simply mayonnaise couple the mayo with a spicy brown mustard or a Dijon mustard.  If you are looking to spice up the sandwich use chipotle mayonnaise and thin sliced pepper jack cheese. 

For a simpler taste that pleases even the most die hard BLT fans try a light wheat bread, traditional yellow mustard, mayonnaise, thick sliced deli bacon, ice berg lettuce, tomatoes and a layer of white cheddar cheese.

If you are one of the health conscience and want to eat a salad instead of a sandwich why not try a BLTS.  That is a bacon, lettuce, and tomato salad.  Start with a layer of fresh ice berg lettuce, the spring mixes and mescaline mix salads are too heavy a green for BLT’s.  Ice berg is light and crisp and lends itself well to the flavors of a BLTS. 

Then on top of the ice berg lettuce place chopped thick sliced smokey bacon.  If your butcher has bacon behind the counter it is almost a sure bet that this will be a better choice than the pre-packaged varieties.  When it comes time to choose a tomato think about trying a new variety such as a Cherokee purple or Sweet Tangerine.  These fresh out of the garden can add a new and delightful flavor to your BLTS.  If one of these varieties of tomato are not for you stick with the always wonderful Beefsteak Tomato. 

To top off the BLTS make a dressing using chipotle mayonnaise blended with a small amount of milk to thin it and sprinkle on top shredded cheddar or pepper jack cheese.

Olives and olive oil have a long history.  It has been suggested that olives and olive oil have been around as long a 6000 years.  The Bible even references olive branches in the story of Noah’s Ark.  It is unknown as to when people started to eat olives and their oil but its origins of use suggest that initially it was used in lamps as fuel as well as for cooking.

There are two main types of olive oils, extra virgin olive oil and olive oil.   The term extra virgin denotes oil that contains less than 1% acidity and has no treatment using heat or chemicals.  Extra virgin also signifies the oil is from the “first press” or “cold press”.  The tastes can range from a domestic mild or slightly rustic flavor to a peppery classic from Tuscany. 

Olive oil is often labeled as “pure olive oil”; this oil is refined with chemicals and steam.  The oil is then blended with a higher quality oil to give an improved flavor and aroma.  Often times this less expensive choice is used in recipes and for sautéing.  If you desire a purer flavor stick with the extra virgin varieties.  

Surprisingly enough olive oil lends itself well to chocolate.  The high cocoa butter content in chocolate allows it to blend easily with oil and the olive oil flavor recedes nicely to the background.  By using olive oil in place of dairy it becomes easy to create rich and creamy non-dairy chocolate deserts. 

When purchasing olive oil bring home the bottle and replace the lid with a pouring-spout stopper designed for use with liquor bottles.  This will allow for spill proof pouring and more control over the stream of oil. 

The oil should always be stored in a cool dark location and used within a years’ time.  This distinctive choice in oil can turn rancid if left on the shelf too long.