The BLT, (Bacon, Lettuce and Tomato sandwich), is an icon that has been around since the late Victorian era, and believed to have descended from tea sandwiches. Crispy bacon, juicy tomatoes, creamy mayonnaise, and fresh lettuce on toasted bread. Bacon makes EVERYTHING better!
People have been enjoying this classic sandwich for years, but were not always calling it a BLT. Bacon sandwich recipes began to appear in cook books during the early 1900's. The term BLT doesn’t appear in print until around 1941. Diners were popular then and the term BLT is believed to be verbal short-hand used by the restaurant workers. In 1958 Hellmann’s mayonnaise advertised their product was “traditional on bacon, lettuce, and tomato sandwiches.” Here is where to grab a hold of this tasty trio in Atlanta.
What makes a BLT great? Some say it’s the proper layering of the sandwich. Chef Shean Suter, using “traceable” ingredients, begins with slow cooked, caramelized Vidalia onions, bringing out their sweetness. The onions are mixed in to a rich mayonnaise, which is spread upon toasted local white bread. This sweet, creamy base now gets topped with locally sourced tomatoes, that only get better as the season progresses. We thick slice Neuske bacon right off the slab and grill it bringing out the smokiness and saltiness of the bacon. Local lettuces from Atlanta harvest are tossed in house-made balsamic vinaigrette to complete this Southern Sandwich experience. So what makes a great BLT, well TRACE does.
One Flew South
Benton's Bacon snuggles next to house-made black truffle mayonnaise, lettuce and tomato on H&F Bread Co. bread, served with a side of Five Spice fries from Chef Duane Nutter. Diners at One Flew South enjoy spirited global fare featuring premium ingredients from regional farmers and purveyors.
Egg Harbor Cafe
This Off-the-Menu Classic begins with buttery grilled Texas toast from Masada Bakery, piled high with jalapeno-cured bacon, Hellmann's mayonnaise, vine-ripened tomato, sliced avocado and fresh leaf lettuce. Served with a side salad topped with homemade poppy seed dressing and a side of Nora Mills stone-ground cheesy grits. The robust jalapeno bacon balances bold pepper notes with enticing chili and southwest flavors.
This BLT twist starts with a fried, cage free egg on H&F Bread Co. Ciabatta, organic spinach, organic grape tomatoes, house pickled green tomatoes, house-made lemon mayonnaise, all natural bacon. Chef Suzanne Vizethann mission is to nurture people through food by use of sustainable, local ingredients.
South City Kitchen - Midtown
The Brunch menu here adds a bit of Southern flair that may make other BLT's green with envy. The BLFGT features bacon, fried green tomatoes with goat cheese and baby arugula served on H&F Bread Co. Rye bread.
JCT Kitchen & Bar
Check out this Jammin' Georgia sandwich from Chef Brian Horn “We serve our BLT with crispy green tomatoes, Patak bacon from Austell, Ga., lettuce from Tucker Farms (they’re sustainable lettuces, hydroponically grown in Rome, Ga.), Dukes Mayonnaise, and tomato jam (that’s San Marzano tomatoes cooked down with sugar and vinegar to a jam-like consistency). We have a version of a BLT on the menu at pretty much all times! In the summer months, we use heirloom tomatoes, and we change the set frequently.”