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The success of a BLT hangs in its balance of salt, acid, lusciousness and crunch. This version is perfect, with a generous swipe of mayonnaise on each slice of toast, followed by a drizzle of olive oil, tomatoes marinated in red wine vinegar and salt, butter lettuce leaves and thick-cut bacon. Squash this closed and eat while the bacon is still warm. BLTs are often associated with summer, but the vinegar here coaxes flavor and brings brightness to hothouse tomatoes, turning it into a sandwich for all seasons.
Ingredients
  • 8 slices thick-cut, smoked or unsmoked bacon, or 16 slices thin-cut bacon
  • 2 heirloom tomatoes (in summer season, in winter use smaller vine tomatoes)
  • 2 teaspoons red wine vinegar
  • 1 ½ tablespoons extra-virgin olive oil
  • Flaky sea salt
  • Freshly ground black pepper
  • 4 slices good white bread (medium thickness, boule is preferable), heavily toasted
  • ¼ cup mayonnaise
  • 6 butter lettuce leaves
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