Buzz
There are plenty of ways to enhance the filling of a BLT—marinate the tomatoes, waffle a bacon patty, or add stealth bacon—but have you considered the bread? That toasted, crumbly, roof-of-your-mouth-damaging toast? It's a troublemaker for your sandwich and needs to be avoided. Fortunately, there is a perfect bread for a top-tier BLT. It’s an unexpected savior (but not a hero). The best bread for a BLT is completely untoasted.
There's more to it, but the essential point is that untoasted bread reigns supreme. Why do we typically toast the bread for a BLT anyway? The bacon and lettuce are already crispy and chewy, so extra crunch isn't needed. Toasted bread also doesn't combat the inevitable sogginess from tomato moisture. I’ve had the toast on more than one BLT break apart with the first bite; it can be so stiff that the crispy, salty bacon (the main reason for a BLT) just slips out. Honestly, the thought of how that tough toast will feel on the roof of my mouth has made me hesitate before ordering one.
BLTs make an excellent picnic choice. Here are some handy tools for a sandwich in the park:
Belgian Waffle Maker
Victorinox 4.3-inch Serrated Knife
Reusable Sandwich Container
Untoasted bread retains its moisture, creating a soft, spongy crumb that won't irritate the roof of your mouth with every bite. This sponginess also helps trap more delicious mayo than the dry, crumbly texture of toasted bread. The biggest advantage, though, is that untoasted bread gently embraces the bacon, lettuce, and tomato, keeping them secure inside the sandwich without slipping out. When the bacon crunches, the bread molds to it, holding it in place—no more falling onto your plate, lap, or the grass during a picnic.
Select quality bread
The type of bread you choose plays a crucial role, but it has always been important, even when you were toasting your BLT. Pick a bread that suits your taste, preferably one with flavor and character. I tend to enjoy breads with a thin, chewy crust and a firm but soft crumb. Sometimes I prefer an open crumb (with large, irregular holes), and other times, a closed crumb (with small, evenly distributed holes) depending on my mood. I’ve crafted amazing untoasted BLTs on split ciabatta, where the mayo finds hidden pockets. For thinner slices, rye’s tight, spongy texture fits the bill, with a chewy crust and a crumb that perfectly hugs the sandwich filling without falling apart.
Soft, pre-sliced white bread can sometimes become a bit mushy, which makes it my second-to-last choice for a standout BLT. However, if it’s your preference, go ahead and embrace it. I’d gladly take sticky, soft bread against the roof of my mouth over a poorly toasted slice any day.
