This Is the Best Bread for Your BLT
There are plenty of ways to improve the BLT topping – marinating tomatoes , basting a patty with bacon , or adding stealth bacon – but what about this bread? That toasted, crumbly, roof-breaking mouthful of toast? This is a threat to your sandwich and needs to be stopped. Luckily, there is the perfect bread for the best BLT. This is an unexpected hero (but not a hero ). The best bread for BLT is completely unroasted.
That’s not all, but the bottom line is that it’s best not to fry. Why is it customary to use toasted bread for BLT anyway? Lettuce and bacon are already crispy and chewy, so adding texture isn’t a solution. Toasted bread does not stop possible soaking due to excess tomato water. I’ve experienced toast on more than one BLT, which actually broke in half on the first bite; he is often so unyielding that most of the crispy, salty bacon (the reason you wanted BLT in the first place) falls out. And to be honest, just waiting for what a rough piece of toast would do to my palate made me think twice before ordering it.
BLT is a great picnic food. Here are some useful tools for a sandwich in the park:
Untoasted bread retains moisture and the crumb is looser, which means your palate won’t get irritated with every bite. Also, spongy crumbs will hold more delicious mayonnaise than dry strands of toasted bread. But the real benefit – the reason you’ll never go back to crispy, brittle, toasted BLT bread – is that the uncooked bread will gently hug the crisp, wavy curves and curves of your bacon, lettuce, and tomato and keep them from slipping. . When the bacon breaks, the bread bends and holds it inside the sandwich. Do not fall on your plate, knees or grass in the park.
Choose good bread
There is the issue of the actual type of bread you choose, but that has always been a factor, even when you toasted your BLT bread. Just choose the bread you really like and hopefully it will be tasty and interesting. I prefer bread with a thin, chewy crust and a pliable but firm crumb. Whether I’m reaching for open or closed crumbs (that is, bread with large uneven holes or bread with small, evenly distributed ones) depends on my mood. I made great uncooked BLTs on a split ciabatta that rewards you with unexpected pockets of hidden mayonnaise. For thinly sliced bread, I like the dense spongy texture of rye. It has a chewy, thin crust, and the crumb wraps around the sandwich filling without losing integrity.
Sliced, soft, bagged white bread can get a little spready and so would be my penultimate choice for a great BLT. But if you like it, then let your ugly flag fly. Any day, I would eat soft, spreadable bread sticking to my palate instead of another piece of toast.