BLT sandwiches will never be soggy if you follow my 30-second method. I always use this simple cooking technique at lunchtime — it takes just 30 seconds but can completely transform a sandwich.
Why BLT Sandwiches Get Soggy
Bacon, lettuce and tomato sandwiches are a simple combination but have such a satisfying savoury taste that they are comfortably one of the UK's favourite sandwich combos. It is certainly a lunch I look forward to, but tomatoes are often very watery so this sandwich can quickly become a soggy mess unless you know how to make it properly.
BLT sandwiches can become mushy because tomatoes naturally contain a lot of water. Once you cut into them, the juice quickly soaks into the bread. Not only will the tomato juices ruin your sandwich, but I have had them leak all over my fridge and even my backpack, which can ruin any picnic plans. However, I have discovered a really simple way to keep a BLT crisp while making it as flavourful as possible: all you need is a little bit of salt.
Why Seasoning BLT Sandwiches Is So Important
Salt naturally draws out moisture from food. Using it helps dry out the tomatoes slightly, giving them a crispier texture so you get a much better sandwich. Using salt also sharpens your perception of the sandwich, making it tastier as it makes vegetables seem less bitter and highlights their natural flavours, so the tomatoes appear much sweeter.
It also helps balance the richness of the bacon, the creaminess of the mayonnaise and the freshness of the lettuce, so you simply get a tastier sandwich without much effort.
However, it should be noted that simply seasoning the tomatoes will not work if you leave the juices on the sandwich. The key to using salt on a BLT is to season the tomatoes first and then wait 30 seconds, so you can get rid of any leftover juices before assembling your sandwich.
How to Make the Best Possible BLT Sandwich
You will need:
- Two slices of bread
- Two to three slices of bacon
- Three ripe tomatoes
- A few leaves of lettuce
- One teaspoon of mayonnaise
- Salt and pepper
Method:
To begin, cook your bacon until it is crispy but not brittle or burned. If you wish, you can use water instead of oil to make bacon, as it helps give it a much better texture. Once the bacon is ready, turn off the heat and wait for it to cool slightly.
Meanwhile, chop the tomatoes, place them on a plate and then season lightly with salt. Wait roughly 30 to 60 seconds for the salt to absorb the excess moisture, and then pat the tomato slices with a kitchen paper towel. Season with pepper and your tomatoes are ready.
Toast the bread until it is golden, and once ready, leave it for 30 seconds before assembling the sandwich. The mayonnaise will soak into the bread if it is too hot, which will also make your sandwich soggy.
To assemble, simply spread a thin layer of mayonnaise on both sides of the toast. Next, add a little lettuce first, then the tomato slices, bacon, more lettuce and then add your final piece of toast. Lettuce will act as your moisture barrier to soak up any leftover tomato juice or bacon grease, so make sure to add it to both sides of the sandwich.
Then, all you need to do is gently press down on the sandwich to hold everything together, and your BLT will taste so much better than any other time you have tried to make it before.
