The classic BLT recipe is simple: white bread, mayo, tomatoes, bacon, and iceberg lettuce. Some toast the bread and others salt the tomatoes. I’m not so passionate about those details as much as I am about the lettuce and mayo. Iceberg provides the perfect greenery to the sandwich and the mayo, well, it actually has to be mayo. Sandwich spreads and dressings just don’t cut it.
The PLT came about on a day when a BLT craving hit and there was no bacon in the house. Crispy fried pancetta was a nice substitute – a different flavor, not a BLT, but still tasty. Since I was already bastardizing the recipe, I went ahead and built a house-favorite mayo to round out the sandwich.
PLT (Pancetta, Lettuce, Tomato) Sandwich for 1
2 slices white bread, toasted
1 Tbsp Garlic mayo (below)
2 thick slices of tomato
2 round slices of pancetta
Iceberg lettuce (romaine works fine)
Fry the pancetta slices over med-high heat until crispy on each side. Remove from pan and drain on paper towels. Spread the garlic mayo over the toasted bread. Add the pancetta, lettuce, and tomatoes and build the sandwich.
2 cloves garlic, minced
3/4 cup mayo
1/4 cup sour cream
3 dashes of Tobasco
a few grinds of black pepper
Stir all ingredients together and refrigerate for at least one hour. Stir again before serving.