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stickman07738 t1_j024ntb wrote

At this time of year, NONE. You really need August Jersey Tomatoes fully ripened on the vine.

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warrensussex t1_j024w52 wrote

I love delis, but a BLT is one sandwich where homemade has always been the way to go in my opinion.

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TheRacoonist t1_j02f1xh wrote

You're gonna have to wait until July

Winter tomatoes are trash

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SmallerOnTheOutsid3 t1_j02h0ty wrote

Not happening in the winter. Need a Jersey tomato grown from your garden and ripened on your windowsill for that 😜…

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Leftblankthistime t1_j04jabr wrote

C’mon really?! Gtfo- It’s literally 5 ingredients! What is there to excel at???

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robertfcowper t1_j052pbm wrote

Dave's Delicious Deli in Caldwell makes the best one I've had not homemade. (Everything they make is great and as fresh/homemade as can be, definitely check them out and get the "chicken salad" and the buttermilk chicken tenders)

Best tip for a super easy homemade BLT... Swap bacon for a ton of barbecue chips. You get the crunch and smokiness but you don't have to cook the bacon first. Bonus points, it makes it vegetarian/vegan depending on the chips and spread you use.

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TheRacoonist t1_j06lzec wrote

Replying to Leftblankthistime (#927,226)

There's a BLT challenge where you grow your own lettuce and tomatoes, cure and smoke your own bacon, make homemade mayonnaise and bake your own bread

Each of those ingredients can be elevated from shitty supermarket basics to something really amazing

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Leftblankthistime t1_j07w6z5 wrote

Replying to TheRacoonist (#927,673)

riiight, but that's not what's at question here. OP asked where to find a good sammich.

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All's I'm saying is that it's stupid... Even if you were to dress it up with home grown wheat, starter from a 200 year old sourdough culture, the ripest heirloom tomatoes & lettuce, mayo from virgin hens, 1000 mother of vinegar culture and hand pressed olives with only the most fragrant hand picked garlic, turmeric, and finely milled salt accompanied by thick cut cherry and apple smoked bacon directly from the smokehouse.... It'd still be a BLT! Next you're gonna tell me there's whole-ass restaurants that specialize in bologna or PB&J sammiches and they only source the finest imported hand crafted blah blah blah.

I like a good BLT don't get me wrong. It's just the premise of asking for a specific place that makes one that's got me laughing.

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Leftblankthistime t1_j08m6vk wrote

Replying to TheRacoonist (#931,038)

Have an upvote - I’m married to that type.

Honestly, I do- every year with the first early tomatoes from my garden in late July. I’ve got a sourdough bread recipe I actually bake in a Dutch oven on my charcoal grill too. Which is also why I can quote that recipe.

It’s like that grilled cheese fad from 5 years ago… all over the board walk in huge letters on everyone’s menu… GRILLED CHEESE!! Hard pass- moving on.

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beeps-n-boops t1_j08zu5b wrote

Replying to Leftblankthistime (#924,143)

This shitty tomatoes far too many places use are enough to make a BLT sub-par.

And the bread is also super-duper important, of course.

And then there's proportions of ingredients, as well as total amounts -- too much of a good thing is usually a bad thing.

And yes, I'm talking about the bacon here -- I ordered a BLT once that must've had at least half a pound of bacon on it, and it was not a positive thing.

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Leftblankthistime t1_j0914sr wrote

Replying to beeps-n-boops (#932,118)

Right- and what you get at any restaurant is toasted wonder bread, ice burg lettuce, helmans mayo, stock photo bacon, and bland ass tomatoes that were picked when they were grass green. You’re not getting a good blt outside your own kitchen

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