BLTs built for a party.
How about ALL the BLTs you’re free to eat?
The choice that makes these big boys possible is using whole baguettes to build the sandwiches.
Credit:Greg DuPree; Food Stylist: Emily Nabors Hall; Prop Stylist: Claire Spollen
1/2tsp.black pepper, divided
2medium(8 oz.
each)vine-ripened tomatoes
1/4tsp.kosher salt
2(12-oz.
)baguettes, sliced in half horizontally and toasted
8butter lettuce leaves(from 1 [4-oz.]
head), torn in half
Directions
Preheat oven to 400F.
Line a baking sheet with aluminum foil.
Arrange bacon slices in an even layer on prepared baking sheet.
Bake until crisp, 15 to 18 minutes.
Drain bacon on a paper towel-lined plate, and set aside.
Cut tomatoes into 1/4-inch-thick slices; cut slices into half-moons.
Season with kosher salt and remaining 1/4 teaspoon pepper.
Roughly chop cooked bacon.
Spread about 2 tablespoons mayonnaise mixture over each of the cut sides of baguettes.
Place lettuce on bottom halves of baguettes.
Top with sliced tomatoes and bacon (about 3/4 cup bacon per baguette).
Cover with top halves of baguettes.
Use a serrated knife to slice BLTs crosswise into 4-inch portions before serving.
