The Sandwich I Only Eat 3 Months Out of the Year

[@TheJoffgraham]

All in one 13 minute video: How to cure your own bacon How to make a really great sandwich loaf How to make an unconventional but amazing pesto How to make Miracle Whip Plus a bonus peek at farmers markets and shredduce This is simply incredible content, thank you!

[@BrianLagerstrom]

🤙🏻🤙🏻🤙🏻🤙🏻

[@stacybroussard3097]

YES!! BRIAN IS THE BEST 🤩

[@decembersveryown5935]

Yeah, to the point. Understanding thst we're here for the food.

[@jonathonmulka8735]

Emenem cant compete when this guy starts to show us how to make bread, from growing the wheat, and mining the salt. In a 10 min video

[@livinlicious]

Sorry, but this guy lives in dreamland. Aint nobody got time for that.

[@bedelian]

2 and a half minutes into the video and this guy has already put in more effort for one sandwich than I have for any meal I've ever made.

[@JasonL_Hawaii]

This comment should be pinned.

[@fishbones.666]

that means its time for you to start cooking!

[@rainingkind]

Wait until you get to 4:20 in

[@scottfinnie.copisamajordf.5758]

Hahaha. True that

[@mharper5527]

Kinda says more about you than him

[@SoundingSix]

This bread is hard to mess up if you follow his instructions because I actually made a couple of mistakes (I think I may have overworked the dough with the mixer and I also used a slightly smaller loaf pan so I had a little bit of sag) and this loaf STILL ROCKS! I weighed everything to the recipe I think I just got a little aggressive on the mixing. So after it came out of the oven, a little bit sagged on the side and I cut that piece off to make it look more like a loaf should look and took a bite and WOW! I didn't know it was possible to make bread this good at home lol. TY Bri! Even though I made a couple of mistakes this is still on par with some of the best bread I've ever had (it's definitely on par with some of the best I've had from restaurants and bakeries). Sorry for the long rant but when you can make mistakes and still come out with stellar results, that tells me that Mr. Lagerstrom knows what he's talking about! Trust the process, and the poolish is a game changer!

[@praptichoudhuri3575]

I didn't even know it was possible to over-knead bread dough I only knew about overfermentation wow

[@rlb2444]

Brian is at the top of my list of chefs on KZbin. No time is wasted, gets right to the point. Never tries to be a comedian or conduct any unnecessary theatrics. All of the recipes have been excellent. Some requiring too much time and requiring equipment that I don't have or have the space for. That's my problems. He is incredible.

[@Galactic123]

As Kenji says, "A BLT is not a bacon sandwich, it's a tomato sandwich." You can't have a good BLT without great tomatoes. Great video!

[@BrianLagerstrom]

Kenji is The Godfather haha

[@rafaellima381]

so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe

[@poiuytre1234]

@@rafaellima381 Hey look everyone, we got a spicy edgelord over here

[@latentspace]

@@rafaellima381 get a life

[@mthomas4139]

@@rafaellima381 It's not so much a recipe as an instructional video. Doy, you don't have to make your own bread, your own pesto, your own bacon, etc. to make a BLT. But anytime you improve an element of a dish, you improve the dish overall. This shows you where and how to do that.

[@billyparham630]

i'v been watching your channel for over 2 months now and it's all gold, buddy. the quality is on par with the best in the biz and you're simply a fun guy. you're already a success and in a short time you'll be up the there at the top. Best of luck from Czech Republic, Bri!

[@BrianLagerstrom]

Thanks very much! Glad your here.

[@billyparham630]

@@BrianLagerstrom LET’S EAT THIS THEEEEEEEEENG

[@imgsv]

@@BrianLagerstrom I just found your channel in the last few days and its amazing.

[@rafaellima381]

so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe

[@manio_e]

@@rafaellima381 he still cooked the filling

[@DarthCyfe6]

Thick cut Applewood smoked bacon is the S-Tier of bacon. Change my mind

[@BrianLagerstrom]

I won’t try

[@prestigiotablet6024]

Bacon is bacon

[@deeznuts1358]

Yes dawg the cherrywood smoked thick cut really hits too

[@KinaestheticDmaw]

I raise you thick cut Maple Bourbon Smoked Bacon

[@ryanlilly198463]

I've had pecanwood smoked bacon and it was even better than hickory smoked.

[@h.9562]

I made this bread yesterday and it turned out amazing! I used all purpose flour since that’s what I had on hand, didn’t seem to cause any problems. Was looking for a good sandwich bread that isn’t dry or crumbly when you try to cut it, this bread cuts beautifully, has a nice texture, and tastes good.

[@lindxoxong1397]

Brands, please consider to sponsor him more! All his contents are must-watch for ppl who love food and start to cook like me!!

[@SarcasmoRex]

It always makes me smile when I see that there's a new Brian Lagerstrom video. And BLTs are awesome.

[@toshiyukisuzuki7610]

Every video I have watched do far is like a paid masterclass, done extremely well. There is a ton of info but the vids are NEVER TMI. The recipe is always the star of the show. The dancing is the next best star. Very professionally done. Very cheffy but minus the ego. You are born to teach, BL!

[@deathbybro3t169]

With every new episode you're cementing yourself as my favourite cooking channel!!

[@BrianLagerstrom]

Thanks DBbro!

[@Madmax-zc2gk]

Dude…!! You are friggin KILLING ME…. Homemade Pesto on a BLT… And…hands-down…the best BLT I have ever seen… Your cooking style is down-to-earth, but amazing… I’ve been cooking for a while, but I’m learning so much from just watching your videos…Well done Sir…!!

[@BrianLagerstrom]

Thanks for watching madmax

[@virginiavincent818]

So I've been fighting with a loaf of white beard for a couple weeks now. I never have an issue with other breads. Could not get white bread...you know the easiest most basic vread...to work. Then I checked to see if you had a white bread I could try. Score! It worked! It's a thing of beauty...thank you!

[@Godwinpounds4333]

Hello how are you doing?

[@BlackJesus8463]

OH! Muh! GOSH! Pesto on a BLT is genius. I must love it! 😍

[@KJ_SC]

What are you talking about? Truss hydroponic grown vine ripe tomatoes are in season 12 months of the year usually for the same price as well. At least they are here in Australia.

[@hamsta11]

Awesome! Something else that goes well with tomato and could go in a BLT is avocado seasoned with everything bagel seasoning and sriracha mixed with mayo.... take out the bacon (or not and dice it smaller) and use croutons instead bread and this and any sandwich for that matter can be deconstructed into a salad for anyone who usually does not like salads

[@omcorc]

The Big Chief! that was my first smoker! I'm impressed that you went the distance and cured your own bacon. I've been doing that cour a couple of years, and it truly is the best. And to anyone presenting the "nitrates" argument and saying that uncured bacon is better for you: ALL bacon is cured one way or another. Anything else is smoked pork belly, which is also delicious. But it's not "bacon".

[@Sinjab7]

my favorite video of yours so far! legit made like 4 recipes and put them all into one! keep up the great work Bri!

[@BrianLagerstrom]

Thanks for watching!

[@wolfingitdown2047]

A really great, in-season tomato really is one of life's TRUE treasures

[@BrianLagerstrom]

I agree wit wolfdawg

[@DB46811]

@@BrianLagerstrom Look for a Cherokee Purple. Best heirloom tomato EVER. 🤤 😋

[@IkerIRG]

Oh man! This recipe is fire! Love the fact that you actually show us how to make the dough by hand. Looking forward to seeing you reaching the 1M subs milestone!

[@meganparsons9870]

I make my family's sandwich bread every week and it has been hard to find a recipe that is consistent and that we enjoy. I tried yours today and it was absolutely perfect. I skimped on the salt by accident, but the taste was still good and the loaf turned out beautiful. I'm going to be coming back to this one from now on! Thanks for the great content!

[@65fhd4d6h5]

That dance is such a good visual description of how good that must taste. 😋

[@Dina_tankar_mina_ord]

You actually managed to bring some new wisdom into the breadmaking process. And ive been a youtube foodie since its started. Well done sir I salute you and will make this some day.

[@archivethearchives]

Absolutely the best cooking personality on the platform. Balanced between educational and entertaining, with a glug of swag 😎

[@jessebanwell5705]

totally agree. My new fav.

[@dorny14]

looks so good. don't have time to go search for heirloom tomatoes for this michelin star version but def good bacon is key too

[@WhiteThunderBBQ]

just picked some black krim tomatoes that I was already planning on making blts with, now I am totally going to make that bread for it. Cheers!

[@susangarland6869]

This is my first year growing Black Krim, and it's now my favorite tomato. So much flavor.

[@WhiteThunderBBQ]

@@susangarland6869 ohh yeah?? I have not tried one yet. Super excited!

[@dizziechef9502]

I had a BLT yesterday. The bread is Key to a good sandwich.

[@Godwinpounds4333]

Hello how are you doing?

[@judithraffey7579]

I love love love that you make your own mayo. I bought an immersion blender for this specific purpose and have never regretted it. Great videos!!!

[@BrianLagerstrom]

Thanks Judith!

[@BG-wp3do]

Made this bread yesterday and it's by far the best recipe I've come across for white sandwich bread. There was a bakery near my old flat in east London that used to charge £7 for bacon sandwiches and £4 for a full loaf of their white bread - this tastes exactly the same for a fraction of the cost. 10/10 - appreciate your work.

[@Jerrywave_]

Just started eating more BLT’s recently, can’t believe I was missing out for so long. Thanks for the vid Bri!

[@DanielleA2023]

one of KZbins highest quality presenters!!

[@HairlessMonk]

There's like 4 dope recipes in this 1 vid. Great stuff!

[@BrianLagerstrom]

Thanks monk

[@timorautiainen1783]

Excellent timing for this recipe, was planning to try new one after done dough for Cubano and the one dough for three breads which done couple of times. Noticed that the breads which are done with poolish really help my overall health when having chronic bowel disease. Also huge money savers as like for the one dough for three breads can cost two to four euro each in grocery for the simplest version. Now just need to get myself a loaf tin.

[@50sKid]

Damn that's a lot of work you put in on this one. Always appreciated!

[@cozza819]

Does anyone actually ever end up following these videos and make the food?

[@HDitzzDH]

@@cozza819 Probably not lol, just entertaining to watch.

[@didndido3638]

@@esprit101 You're just lazy. Don't blame the gear.

[@charlie5610]

I do, love the techniques and it’s so worth doing everything yourself

[@cozza819]

@@charlie5610 no way you actually did this

[@MikeKilo1969]

Chef Brian, the jump cut editing of your dancing at the end of each video totally reminds me of the panel by panel dancing in the Calvin and Hobbes comic strip!! Love it!

[@nchomestead7860]

I think it's important to let folks know that a good BLT has a short life span after you've assembled it. These suckers are all about the juice that comes from the salted tomatoes mixing with the mayo and pesto and it WILL turn your bread in to a soggy soup mess in about 3-5 minutes after you've completed assembly. BLT's are meant to be assembled and then immediately devoured. Do not try to make a BLT and take it to work for lunch or save it for later, that sucker has a finite amount of time to be eaten before quality plummets.

[@tmac638]

Every detail is went through... amazing just amazing !!!

[@traceywashington2818]

It looks mouth watering.

[@alexkazam444]

I love these informative cooking videos, i've been watching people make bread from scratch for a good while but i've never even heard of a poolish till today, Great Vid!

[@BrianLagerstrom]

Thanks!

[@giraffesinc.2193]

I absolutely love how you make everything yourself! That's the best way to make anything 'ordinary' wonderful. I appreciate your tutelage and look forward to many more videos!

[@BrianLagerstrom]

Thanks for watching

[@giraffesinc.2193]

@@BrianLagerstrom Of course! I'm a home baker and I have already learned so much from you.

[@mtitus27]

I prefer bruschetta in place of plain tomato. Probably sacrilege to some, but there's much more flavor and I find the texture much more appealing than biting through slices of tomato.

[@CanadianInMonaco]

Just when I thought I had a productive week, Brian goes off and makes his own bacon and totally resets my joy. At least I know what’s for brunch tomorrow;) Thank you for another great video/recipe!

[@astroedsastrophotographych4562]

Just amazing. Brilliant recipe, brilliant videography, amazing skill and talent!!

[@jessebanwell5705]

I only made the bread... but oh my GOD it is good. First time making poolish, followed measurements exactly. The weights added to 130 g, but after it sat for 26 hours it weighed EXACTLY 125 g (as the bread recipe calls for). I love how many bread recipes you have, and how you work 2 - 4 recipes in every video (bread, bacon, mayo, pesto...).

[@dla1509]

The dancing at the end of the vids is so entertaining. It’s like a wordless commentary of the food. Good job;)

[@BrianLagerstrom]

Thanks Dana!

[@rafaellima381]

so you took 9 days to cook a sandwich? 7 days to "COOK" [nobody with self respect calls making a sandwich cooking] youdont eat 3 months of the year you meant you cook 3 times a year because only a jobless, useless, idiot and stupid person would follow this recipe

[@GatorAidMedical]

Brian, your talent and style is insane. Looking forward to where this channel goes. I'd love more content on how to make "buddha bowls" "burrito bowls" etc... I'm really busy and love to get home and quickly assemble meals from ingredients I've chopped and prepped the day before

[@LordMesa]

Looks exactly like Joshua Wiseman

[@CycleInLondon]

Love the idea of pesto on a BLT. Will try this out on Sunday with the pesto included

[@BlackJesus8463]

yup

[@maryadabrowski3531]

If you don’t have time to make pesto, or if your just making one or two sandwiches just tear up basil leaves and spread them over your ripe tomatoes, It’s even better than pesto!

[@BlackJesus8463]

@@maryadabrowski3531 Maybe I will.

[@greglumsden1317]

The timing for this video is hilarious. I just finished making myself a BLT. Now I'm vicariously eating your superior BLT sanwhich

[@BrianLagerstrom]

Hahah

[@boblehmann1644]

Great Recipe! Hard NO on the Miracle Whip, Homemade or not.

[@rogeragin7378]

Bread is an excellent recipe, been changing things as in adding diastolic malt powder. Makes this loaf really tasty. Also put mine in a bannotin and let it sit the fridge overnight. And cooked it in a dutch oven. Freaking awesome 👍

[@AshStorm09]

I have two favorite sandwiches. A BLT and a French Dip. The star of any BLT is the tomato so I'm stoked to watch this. Thanks, B!

[@jackw536]

Its so impressive seeing you assemble each component of this sandwich. Super approachable and informative too. I just harvested my batch of tomatoes from the backyard, and now I know what im going to use them for!

[@sixfivearms8896]

OK, THAT is the King of BLTs! For a twist, to a BLT add: 1) sliced turkey and sliced cheddar, and 2) red onions and banana peppers. UNRIGHTEOUSLY delicious!

[@BrianLagerstrom]

Turkey on this would be absolute psycho

[@Grumpysnacks]

The return of the chief! Totally didn’t see the pesto coming. I dig it!

[@briandouglasreid]

The bread recipe in here is a GOATed, no-fail, perfection loaf. Thanks, Bri!

[@stvesj]

Love that you actually eat the stuff you made and enjoys it, both making and eating. Your bread recipes came out great with little to no effort. Store bought never again.

[@crystalrowan]

Just had to come back here and say: I've made the loaf of bread in this recipe COUNTLESS times (this is my white bread that we use for sandwiches, french toast, breakfast toast, etc.) - it's easy, comes out gorgeous and tasty every time and it's a good use for my sourdough starter cast off when I feed my starter (I use that instead of the poolish). Thank you for this go-to, easy bread recipe so I don't have to buy store bought bread ever again. Also, if it's well wrapped it will stay fresh enough to last for several days (and even longer for things like toast or breadcrumbs).

[@zacmackey]

I really think you should make a stand-alone video for the bread featured in this video. Ever since I saw this video I've been making that bread 2 - 3 times weekly for my family. We love it! It's our one for all, PB&J, grilled cheese, BLT, sandwich/snack bread.

[@Justise]

Love the videos & recipes. So much talk about tomatoes & seasons and grocery stores not having the good stuff, makes me feel spoiled to be in NorCal. We have ripe tomatoes all year and I can find amazing fruits & veggies at my local grocery store. (emphasis on Local). Now I have to go guiltfully go make a BLT...

[@mrDingleberry44]

I may try most of this. I'm not sure about the pesto, but I'll try at least once to give it a chance. I'm intrigued by the mayo. Only significant change for me: no tomatoes. None! Not a seed, slime or even a whiff. Personally, I can't stand tomatoes. But I'm a huge BLT-T fan.

[@draccqueen1770]

My favorite heirloom tomatoes is Dr. Wyche's yellow tomatoes. Absolutely delicious, big yellow beefsteak tomatoes with a smooth texture and sweet, refreshing crunch. I basically live for the few months I get to pick and eat those from my garden.

[@fastmathematics]

A good sandwich deserves this much respect. Sandwich series??

[@sandegeorge542]

Followed your how-to and recipe for the sandwich bread. Perfect 👌. Thanks

[@BrianLagerstrom]

So glad to hear it thanks so much for trying

[@livinlicious]

Bro, I already have a job. I dont need A meal to take over my life. I rather spend 25bucks on this sandwich for someone else to make, than do 5% of what you did. Make the bacon, make the bun... you LIVE in a dreamworld.

[@marcgeschwind4690]

Found you a few weeks ago and have been binging almost every episode. Love the detail on every step and food always looks great. Appreciate all the effort to keep producing these videos!

[@coconut0912]

Jokes on you, in the Netherlands all the tomatoes are bad and I can eat them every time I want

[@matthewdragomir2261]

It takes a special kind of person to go through all this for a BLT. Granted, probably the best BLT anyone has ever tasted but the amount of effort is off the charts.

[@Ed19601]

Really got to try this.....i have a pig. I also grow tomatoes. Have been eating them like crazy lately. 'Pellicule' = 'skin'. If i am not mistaken

[@KawaRider88]

Great, it’s 4am and my mouth is drooling over this. Bravo!

[@RGB06084]

Thanks for another great one Brian! Nice touch on the Bacon baking method.

[@xxisecolo9584]

Just did it and everyone in the family love it. Thanks Brian.

[@randytaylor4766]

One of my favorite things to eat of all time... I grow two tomato plants each year and eat BLT's for two months straight while they are in season! You are going to be big time Brian!!

[@jmc9507]

I bake Brian's bread couple times a week . SOOOO GOOOD !

[@violalab5620]

Killer bread! Thanks for the recipe, Brian! Bravo!

[@BrianLagerstrom]

Thanks very much!

[@glennkammerer795]

Brian, you give new meaning to the word "Thursday". And although I can't prove it, I have for years been toasting bread in bacon fat, just like did it in this vid, for almost ANY kind of sandwich. Love your stuff, dude. I started when you were at 80K subs, can't wait to see where this channel goes. Fly safe, dude!

[@ianmoore4539]

I’m guessing BLT stands for “Brian Loves Tomatoes?” Custom T-Shirt idea Bri! Wink

[@shohanulislam1863]

This needs to stay on top

[@maryh-w8647]

I agree!!!

[@donkensler]

As soon as I see local tomatoes here in Michigan in August, my first thought is, "Ooohh! BLTs!!" Now, I'm not committed enough to cure my own bacon or bake my own bread, but still, BLT is one of the most awesome sandwiches ever, up there with the Reuben, the cheesesteak, Chicago Italian beef, and the Detroit coney. BTW, I'm part Irish, so the week that includes St Patrick's day is the time for corned beef and cabbage, reubens, and homemade corned beef hash on Sunday morning.

[@MrBenvincible]

Yessss I've been waiting for the chief bacon video. Now I just gotta track down some pork belly.

[@tiarawillis5677]

I love the tips and instruction. I am not a fan of the raw tomato but I am willing to make it a B and L sandwich. Thinking about a smoker now.....Keep up the videos and that passion you have for cooking! Side note, I love how clean and uncluttered your kitchen is. Nothing to distract the viewer.

[@KrisV385]

Yes the love of Miracle Whip makes this so much better!!

[@animamartins1102]

I made followed your recipe to make our bread today. Came out very good.

[@BrianLagerstrom]

Thanks so much

[@animamartins1102]

@@BrianLagerstrom My children loved the bread, learning to make your way of making bread is the best thing happened to me this year. I have made bread before the regular way with yeast, I try to make sourdough bread too. but your way is so easy and simple. Thank you.

[@jopintocl]

Of course my man Bri puts out a homemade bacon video as I'm trying to buy a slab of pork belly to cure with the salts I got last week. Thanks!

[@JRCooos22]

Bri, first off, thank you for the videos. You’ve become a staple on my KZbin homepage. Appreciate the approach and vibe of your videos. I’ve made several of your recipes and have really liked them. Now that I’m done gassin you up, do you have any recommendations for cooking beef bacon? I recently picked up a few pounds but the little I’ve read about cooking it has made me a little nervous. Any input from you or anyone else in here would be great. (Was wondering if sous vide, oven, etc would be effective maybe)

[@janetpaulus4684]

Brian…. Do you still have that place we can donate to you to support your fabulous videos? So proud of you!!!!

[@BrianLagerstrom]

Hi Janet, I do. I have a link in the description below the video if you’re so inclined.

[@BrianLagerstrom]

And thank you. Hope you’re well!

[@fonte935]

Your backyard looks so STL! Brings back some good memories.

[@HowToCuisine]

This sandwich is so tempting!

[@Oddzilla51]

The BLT is the ultimate sandwich, in my humble opinion. Thanks!

[@Maladringe666]

Is 3tsp a standard amount of yeast, or do you get to be afforded less due to the preferment?

[@ancientnpc]

Oh YEAH! Been making my own bacon for about 10 years. Mostly hot smoked with apple and cherry wood. Thank you so much for making actual bacon. Adding "pink salt" is respecting the recipe. If you do not add pink salt, you are making salted pork, not bacon. Just love your work. THANKS.

[@MJFletcher]

Great work Brian. Loved the detail and some great tweaks taking that sandwich to the next level. The addition of Pesto is a great twist!

[@akirch9]

B! Masterpiece right here! All time fav sam. We got a belly from our half a hog and I'm gonna throw this on especially with that pesto 👌. Its all about the farmers market tomatoes. You are crankin out some real zinger vids lately!

[@keepcalmlovedinosaurs8934]

BLT's my favourite sandwich! This is just taking it to another level! Never included pesto with it, but Ill give it a try!

[@BrianLagerstrom]

It’s a game changer dood

[@TMatt007]

People laugh at me for taking a week to make a sandwich. I tell that that they have to watch this guy. :) (That's you Brian) I've been doing the same thing for years, but you have upped my game. Thank you so much for what you do.

[@cynthiajohnson9412]

I like the way you use words like squiz. You're my favorite kind of people, Brian.

[@BrianLagerstrom]

Thanks for watching! Glad you don’t find that annoying haha

[@cynthiajohnson9412]

@@BrianLagerstrom If you ever write a cookbook, and I hope you do, you add a glossary that includes 'Squiz' as a noun and a verb.

[@georginagarcia9878]

I look forward to every video. Thank you! I never thought I could bake bread. But with your expert instruction, I have done it very successfully. My husband is so impressed with my bread.

[@BrianLagerstrom]

Thanks so much for trusting the recipes

[@cynthiajohnson9412]

I cooked my bacon in the oven for the first time this morning and oh my God, what a difference. I feel like I've wasted my life not knowing this secret. And I was using $$$ bacon from my neighbor's farm, which I previously thought was much more wholesome, but just so-so in taste when cooked on the stove, but holy cow was it delicious from the oven!!!! I had to run in and order the oven cooking tray with screen you use, Brian. I hope Amazon is giving you a commission on the stuff I've ordered from them based on your recommendation. If they aren't, they should.

[@BrianLagerstrom]

They are luckily! A small one but I’m grateful for it!

[@cynthiajohnson9412]

@@BrianLagerstrom Good to hear. I even ordered myself the waffle maker and I've put away it for Christmas morning. I'm making the waffles with the fruit and cheesecake whipped cream for Christmas, and I'm gonna do the savory ones for New Years. Weeeeeeeeee. Thanks so much for your channel. I love your videos. They're educational and entertaining. I'm so excited, I feel you're opening a whole new world of flavor to me. And I'm gonna make the most of it....at least till the new year. Then I'm gonna start 'being good'. But somehow just knowing that these wonderful foods are available is gonna make being more disciplined during the down side of Winter and Spring a cheery thing. Thanks again!

[@DerekSpeareDSD]

I'll never eat my old basic BLTs again after seeing Bri's version...wow!

[@BlockCheddar]

Have you ever tried Tomato Sandwiches? It's fresh home-grown tomato, preferably something with less mushy parts inside and more firm. You cut the tomatoes thick, almost an inch thick each and add salt, then put on toasted bread with mayo, crushed black pepper, basil leaves and olive oil.

[@joelsilliman8068]

Elevate a little more by infusing the bread with tomato. Once upon a time I was a line "cook" (more like assembler) at St. Louis Bread Co (Panera for those outside the promised land). A bunch of us that worked there used to make our own BLTs using the tomato basil bread loafs they used on the Bacon Turkey Bravos. It was fire and we didn't even use ingredients as nice as the bacon and tomatoes from this video. I guess that also speaks to what you said about pesto going really well with a BLT. Agreed.