Buzz
Tomatoes are my top pick for summer fruits, closely followed by peaches. While tomatoes often shine in savory dishes, peaches are typically reserved for sweet treats. But don’t be fooled—peaches are far more adaptable than they seem. Like tomatoes, they pair beautifully with burrata and basil, and they’re just as delicious when sandwiched with bacon and lettuce between two slices of bread.
Peaches, naturally sweeter than tomatoes, lack the acidity and savory glutamates of their red counterparts. But they bring a juicy, fruity, and slightly tangy profile to the table, which pairs perfectly with crispy, salty bacon. Historically, fruit and cured meats have always made a stellar combo, whether it's prosciutto wrapped around ripe melon (or pineapple), or a cheese-filled date embraced by crispy bacon. The BLP fits into this category and delivers pure satisfaction.
For the perfect mayo to complement your BLPs, BLTs, and any other sandwiches this summer:
Rich and creamy Kewpie
Sharp and zesty Duke’s
Timeless Hellman’s
Creating a BLP is as simple as crafting a BLT. Toast your bread, spread on some mayo, cook up some bacon (maybe even form a bacon patty), and slice your peaches. Layer the peach slices on the bottom slice of bread, followed by bacon and lettuce, then close it all together. The fresh, crisp lettuce enhances the sweet, honeyed flavor of the peaches, while the bacon and toasted bread give the sandwich the crunch it craves. The mayo adds just the right amount of tang and moisture to hold everything together. Want to get creative? Try adding freshly cracked black pepper, or drizzle on some hot honey. For a little zing reminiscent of tomato acidity, toss the lettuce with a touch of champagne vinegar. While these twists aren't found on a traditional BLT, the BLP is meant for those who dare to break away from convention. (The BLP is for the bold, the fearless, and the undeniably cool.)
