Plump, ripe and full of flavour, locally grown field tomatoes are coming into season. And, to me, that means its prime time to make a BLT.
A BLT, of course, is a bacon, lettuce and tomato sandwich. And that sandwich tastes best when made with the very best tomatoes.
Making BLTs at home rose in popularity in that era after supermarkets began opening up in many communities across North America offering the fresh ingredients needed to make the sandwich, namely the tomatoes and lettuce.
Some sources suggest the BLT is a decedent of the club sandwich, also called a clubhouse. Legend suggests that that sandwich, which also has a third slice of bread and, beyond bacon, another type of meat, such as chicken or turkey, was first served, circa 1894, at the Saratoga Club-House, located in Saratoga Springs, New York.
I mention that because as much I, and other cooks, like making a BLT as one would traditionally do, we do sometimes like to switch things up and add another ingredient. Perhaps some ripe slices of avocado or, at breakfast, a scrambled or fried egg. But if you really want to kick things up, adding shrimp to a BLT is a very tasty way to go, which is what I did in today’s recipe.
The end result is a filling, sumptuous sandwich you could casually serve for lunch or dinner with some pickles, potato chips and lemonade.
Shrimp BLTs
These deluxe bacon, lettuce and tomato sandwiches also feature a sumptuous shrimp salad mixture.
Preparation time: 25 minutes
Cooking time: about eight minutes
Makes: two servings
2 Tbsp mayonnaise, plus some to taste
1 tsp lemon juice
• splash each Worcestershire sauce and Tabasco or other hot pepper sauce
• pinch smoked or regular paprika
125 to 150 grams hand-peeled shrimp, or other small, cooked shrimp, patted dry with paper towel
1 Tbsp finely chopped green onion
3 to 4 strips bacon, each halved (see Note)
4 slices white, whole-wheat or sourdough bread
• baby mixed salad greens, to taste
6 to 8 slices ripe tomatoes, or to taste
• salt and freshly ground black pepper, to taste
Combine 2 Tbsp mayonnaise, juice, Worcestershire sauce, Tabasco and paprika in a bowl. Mix in shrimp and green onion. This shrimp salad can be made an hour or so in advance. Cover and refrigerate until needed for the sandwiches.
To make the sandwiches, fry the bacon in a skillet set over medium heat until it’s crispy, and then drain on paper towel.
Toast the bread and then spread one side of each slice with mayonnaise. Divide and top one side of two of the mayonnaise spread bread slices with bacon, salad greens and tomato. Season the tomatoes with salt and pepper. Now top the tomatoes on each sandwich with some of the shrimp salad.
Set on the remaining bread slices, mayonnaise side down, pressing down on them lightly to compact each sandwich a bit. Slice each sandwich into half and serve.
Note: As I have noted in past recipes that use bacon, some of my favourite types sold locally are those produced by Hertel Meats (), Red Barn Market (), Harvest Meats () and the Whole Beast ().
Eric Akis is the author of eight cookbooks. His columns appear in the Life section Wednesday and Sunday.
