Bring on the Ba­con

Passage Maker - - Galley - By Karen Even­den

The key ingredients for the quick-and-tasty BLT have been around for well over a cen­tury, but it was not un­til af­ter World War II that this pop­u­lar sand­wich be­gan to reg­u­larly ap­pear on home and restau­rant ta­bles. With the rapid ex­pan­sion of su­per­mar­kets through­out the United States, the BLT was sud­denly easy to cre­ate be­cause sliced bread, ba­con, let­tuce, toma­toes, and may­on­naise were not only avail­able year­round but they could all be pur­chased at a sin­gle lo­ca­tion.

Since then, the de­mand for ba­con has only in­creased. Now we even have “Ba­con of the Month” clubs and a seem­ingly end­less range of ba­con-fla­vored prod­ucts that in­clude ba­con-fla­vored ice cream, jam, tooth­paste, peanut brit­tle, pop­corn, vodka, breath mints, and so on.

But back to the BLT. Why limit that trusted fla­vor trio to sand­wiches? Here are recipes for a dip, salad, and pasta

dish that all fea­ture that de­li­cious com­bi­na­tion of ba­con, let­tuce, and tomato.

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