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.

[@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.

[@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.

[@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

[@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

[@deathbybro3t169]

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

[@BrianLagerstrom]

Thanks DBbro!

[@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!

[@dizziechef9502]

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

[@Godwinpounds4333]

Hello how are you doing?

[@SarcasmoRex]

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

[@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.

[@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!!

[@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!

[@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

[@BlackJesus8463]

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

[@Jerrywave_]

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

[@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

[@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!

[@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.

[@GanNing221]

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

[@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

[@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.

[@traceywashington2818]

It looks mouth watering.

[@HairlessMonk]

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

[@BrianLagerstrom]

Thanks monk

[@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!

[@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!

[@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.

[@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!

[@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

[@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

[@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.

[@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!

[@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

[@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

[@briandouglasreid]

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

[@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!

[@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.

[@KawaRider88]

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

[@HowToCuisine]

This sandwich is so tempting!

[@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!

[@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...).

[@MrBenvincible]

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

[@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.

[@DanielleA2023]

one of KZbins highest quality presenters!!

[@fonte935]

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

[@joshuapatrick682]

The only time to eat the BLT is during the summer when fresh vine ripe tomatoes that weren’t grown in greenhouses are available. It’s my favorite sandwich.

[@TheTraumaFactor]

That eating montage was JUICY...

[@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

[@noahcchapman]

Bri, I hope this isn’t creepy, but you look a lot like my childhood best friend who I haven’t spoken to in years due to some issues I won’t get into, but your friendly, kind, best buddy vibe really warms my heart. And of course your talent is un-paralleled. Thank for being my KZbin friend.

[@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.

[@fastmathematics]

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

[@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...

[@TerrySmith1953]

Wow - you have to start all of this about Valentines to be ready for peak tomato season! Looks yummy.

[@esezahadassah8660]

I know I've never seen you do this but you are too good with bread that I have to ask. Do you make pita bread if share the video please ☺

[@RustyDust101]

Sitting here, almost drooling over that soft, moist, squishy, crusty, crunchy, zingy BLT. Damn, now I crave a good BLT.

[@coconut0912]

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

[@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!

[@adamstrachn]

Excellent work Brian. I know a lot of this, but you explain it extremely well for anyone of any skill level. That BLT looks fantastic, dig the pesto spin. Kudos bud 💯 ✌🏼

[@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.

[@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.

[@joshuaschoonover4033]

Crown candy in STL redefined the BLT. 🤘🏼also I never clicked a video so fast!!

[@BrianLagerstrom]

Haha crown candy is wild. The floor is like solid bacons grease from years of trying bacon in there

[@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.

[@KrisV385]

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

[@elizabethdean4924]

I have my dough in the loaf pan to do its final rise before realizing I have a 9x5, not a 10x5. I took it out, chopped some dough off, reshaped and put it back in. Hope I didn't screw this one up. Other than that, awesome channel. Brian has been my go-to for this journey in breadmaking.

[@bcal5962]

I love your channel and good lord this recipe might take the cake as your best.

[@evilganome]

Mayo hint. I've been making my own mayonnaise for years and a friend tipped me off to this technique and it has saved a lot of effort fussing. Dump all of your ingredients in an immersion blender jar. Put in your immersion blender all the way to the bottom and just let her rip! The mayo will start to emulsify at the bottom and you just start lifting the blender up. It will continue to blend until you reach the top. I also find I can make my mayo as thick or as loose as I like by keeping an eye on the mayo as I get near the end of the process. i.e. If you want a looser sauce, leave some of the emulsion slightly loose and finish blending your mayo in a bowl with a rubber spatula, spoon, whisk or whatever your preferred implement of destruction is. It only takes a couple of minutes to make and means you don't have to stand over your mayonnaise carefully dripping in oil at the beginning and worrying about the sauce breaking. (Yes, mayo is a sauce, ask the French, they invented it)

[@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

[@ronalddevine9587]

I don't know what is the best thing: the bacon, tomato, or the mayo whip? Awesome!

[@janedoe186]

dude, thx so much for the tip with the mayo, I botched so many attempts at making mayo I was about to completely give up on it

[@tmac638]

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

[@MrMORGANATHAN]

Since my last comment was negative i gotta really praise you on this one, this thing looks super delicious.

[@violalab5620]

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

[@BrianLagerstrom]

Thanks very much!

[@donaldasayers]

In my humble opinion a BLT needs a little mustard in the mayo and some salami grilled with the bacon to crispness, finish with crispy salad with fresh basil leaves.

[@razorback0z]

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.

[@jamesstein5087]

The amount of curing salt should be 0.25% or 2.5 grams per kilo. You really don’t want to use more than you need. Love your videos, keep ‘em coming.

[@dimilton3166]

First time I made this dough, my scale broke mid measurement and some of the liquid and dry ingredients were chillin’ while I scrambled to find a battery. Bread was SUUUUPER gassy. Wetter dough, but STILL delicious. Second time, made everything correctly in the mixing process but screwed it up whenever I floured it for folding. THEN decided to get lunch and have a Publix run, sooooo almost 3 hours after rising in the pan that sucker was OVERFLOWING. Literally 4 times the size of the loaf. I cut off the drier bits of dough and baked it. Looks more sourdoughy versus white loaf. But it STILL slapped. It’s clear even if you mess up this loaf a little bit, it’s going to be delicious always.

[@TM-li7bl]

Love this guy!!!

[@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.

[@fredlaplaya7659]

Whoa !!!! this sandwich seems the best thing in the Universe !!!!!

[@danijel1283]

Great as always bro!

[@newoldstock_]

Just made this bread. Intense. Your baker chops shine through. Underproofed and underbaked mine a little and was short about 20g poolish, but the taste is incredible. So much more flavor than I was expecting. Roasted some peanuts to make peanut butter and made grape jelly for the most ridiculous bougie PB&J I've ever seen, was absolutely dope. Also extremely legit toasted with Marmite. Major league props, all of your recipes I've tried so far have been solid gold winners.

[@Koji-888]

Wonder bread. Grocery store bacon. Iceberg. Kewpie Mayo. Best tomato’s the store has. 💁🏻‍♀️ 💕

[@charlie-km1et]

FYI the tomato and lettuce needs to be directly touching the mayonnaise. So lettuce on the bottom then bacon and then tomato on the top. Mayo on top and bottom slice. Now you good!

[@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

[@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!

[@stizan24]

I love foods that take hours, or days to make. Like 72 hour beef wellington. Good video if you.havent seen it. It impresses the hell out of my father, who was a chef, that I do everything by hand, and the only item from a box is the puff pastry.

[@PhilBot4OOO]

That was a dank looking sandwich and a shit ton of effort well edited in to a short enough video. Kudos on primo content delivery. Your channel will no doubt grow large. Keep up the good work and enjoy!

[@BrianLagerstrom]

Thanks very much for watching Philip!

[@PhilBot4OOO]

@@BrianLagerstrom thanks very much for editing! ;)

[@dongraham7881]

WTF......... Genius ! I'm paying close attention. Bravo Maestro Again with the knowledge BOMB

[@jcfartson7288]

growing up i never likes tomatoes untill i was like 13 and my uncle made my mom a B.L.T at his restaurant because "tomatoes were in season" and she made me try it. it is now my favorite sandwich

[@BrianLagerstrom]

As good as it gets when the time is right

[@brazilfootball]

…and here I have some freshly grown lettuce for our BLT that I grew for 7 months in the forbidden garden of a Buddhist temple in Nepal to get that really nice crisp 😂

[@taylortay7554]

This bread is great! I have made it a few times now and have stopped buying sandwich bread. I just make it all myself. Oh yeeeeaaaahhh!

[@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.

[@sandegeorge542]

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

[@BrianLagerstrom]

So glad to hear it thanks so much for trying

[@randomutubr222]

I love how you laughed after "a few sauces to moisten the thing up". People just can't stand the word moist lmao

[@chrisweldon6076]

While the BLT isn't the reason I want to grow my own tomatoes, it's definitely a good reason to as well!

[@Zachary_Sweis]

I am of the firm belief that if you make a BLT with the best tomatoes while in season, even if everything is store bought, it'll be better than making a scratch BLT out of season with tomatoes from the supermarket. Sounds crazy, but it makes that much of a difference.

[@JJ-Legacy]

Love how you shouted out wrights bacon, my home town’s staple. Vernon Texas.

[@jdb8153]

My go to Bar none The Best meal ever on this earth!!!

[@lindyhuey194]

I know this video is older but does anyone know if there is a video that has the maple bacon he made? I would LOVE that recipe. I am so in love with this channel, it has become my favorite KZbin channel!

[@roBLINDhood]

That was an incredibly well produced video!! Well done!

[@BrianLagerstrom]

I really appreciate it thanks