B, L, T: three letters to designate an iconic American sandwich, made of bacon, lettuce (or lettucein VO) and tomatoes (tomatoes), all topped with preferably crusty bread (but you can also use sandwich bread, baguette or country bread if you feel like it, and toast it or not according to your tastes) and a good mayonnaise. In principle, that’s all, there’s nothing to add, but some, like Juliette Fossorier and Capucine Frerejean, at the head of the Parisian restaurants The Cali Sisters (1) like to make it even more gourmet, with cheese and , in addition to smoked bacon, nduja, a spicy Italian sausage that spreads easily. For lazy Sundays (or hangovers), the BLT is a perfect option: the fat of the bacon will re-line your stomach hurt by the excessive absorption of alcohol, the raw vegetables will bring freshness and the soft bread will comfort your souls already nostalgic for the end of the weekend.
For 2 sandwiches, you will need: 4 slices of country bread; 6 slices of smoked pork belly; 1 tablespoon of maple syrup; 1 tomato; 6 lettuce leaves; 4 slices of manchego for twelve months (about 60 g); 60g nduja; 100 g mesclun and 60 g unsalted butter.
For the black garlic mayonnaise: 1 egg yolk; 3 cloves of peeled black garlic (or white, if you don’t have black garlic); 1 teaspoon of Dijon mustard; 1 teaspoon of lemon juice; 20 cl of sunflower oil; fine salt and ground pepper.
Preheat the oven to 200°C. Place the breast slices on a baking tray lined with baking paper, spread the maple syrup over them and bake for seven minutes. Meanwhile, prepare the mayo (if you’re really, really lazy, we won’t blame you for using ready-made): place the egg yolk in a bowl with the garlic, mustard, lemon, and whisk. Slowly pour in the oil while whisking, until the mayonnaise thickens well. Adjust in salt and pepper.
Wash the tomato and lettuce, cut the first into slices. Assemble the sandwich: place a little mayonnaise on a slice of bread, add 3 lettuce leaves, 2 slices of tomato, 3 slices of maple syrup bacon and 2 slices of manchego. Spread another slice of bread with nduja and close the sandwich. Repeat for the second sandwich.
If you have a panini maker, preheat it to 200 degrees. Alternatively, use a skillet, heated over high heat. Butter the outer sides of the sandwiches. Brown them, turning halfway through. Cut the sandwiches in half and serve with baby greens (or crisps, if you really need some comfort food).
(1) Polpo, shakshuka, tacos, ceviche, cookies, meatballs and other Californian recipes, by The Cali Sisters, ed. Hachette Kitchen, 2021.