The BLT sandwich we enjoy today took off in popularity during the 1940s and 1950s as supermarkets were able to offer tomatoes and lettuce more readily year-round and mayonnaise brands used the sandwich in their marketing. Like many classic dishes, its exact origin is debated. It may have evolved in the early 1900s as a variation of a sandwich that closely resembled a club sandwich with turkey, tomato and lettuce. 

Despite the name, I think the tomato is the true star of the BLT. No matter where the sandwich started or how it continues to evolve with variations that include pimento cheese and avocado, the best time to enjoy one is during the summer, when tomatoes are fresh from the garden and the weather calls for something light to eat. 

A great dish (or sandwich) is all about balancing flavor and texture, and a BLT does that in the simplest way. Bacon brings salt, smoke and crunch. Lettuce adds freshness and crispness. Tomato contributes sweetness, acidity and juiciness. Mayonnaise adds richness and helps hold everything together, while toasted bread provides a sturdy foundation and another layer of crunch. 

One of the easy ways to elevate the sandwich is to sprinkle the tomato slices with salt a few minutes before assembling it. The salt enhances the tomato's natural flavor, draws out a little excess moisture and creates a sweeter, more concentrated taste. 

The BLT reminds us that great cooking isn't always about doing more. Sometimes it's about waiting for tomato season, choosing quality ingredients and letting each one shine. It's proof that a little patience and a really good tomato can turn an ordinary sandwich into something worth looking forward to every summer. 

Not every great BLT starts with a red tomato. Fried green tomatoes offer a delicious twist on the classic, proving once again that the tomato is what makes the sandwich. 

Fried green tomatoes

Ingredients

• 3 medium-sized, firm green tomatoes
• 1 cup all-purpose flour
• 1 tablespoon Cajun seasoning
• 1/2 cup buttermilk
• 1 large egg
• 1/3 cup fine white cornmeal (yellow will work)
• 1/2 cup fine dry breadcrumbs
• Kosher salt
• 1/4-1/2 cup peanut or canola for frying 

Instructions

1. Slice the green tomatoes into 1/2-inch-thick slices. Lightly sprinkle both sides with kosher salt, and let stand for 10 minutes. Pat dry with paper towels.
2. In a shallow dish, combine the flour and Cajun seasoning. Adjust the salt to taste, depending on the seasoning blend you use.
3. In a second shallow dish, whisk together the buttermilk and egg.
4. In a third shallow dish, combine the cornmeal and bread crumbs.
5. Dredge each tomato slice in the seasoned flour, dip into the buttermilk mixture and then coat evenly with the cornmeal mixture.
6. Heat the oil in a large skillet over medium heat. Fry the tomatoes in batches for 2-3 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.
7. Transfer to a paper towel-lined plate or wire rack to drain. Serve warm on a BLT, or enjoy on their own with your favorite dipping sauce.

About

Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email epicuriosity101@llcc.edu.