A variety of sandwich containing bacon, lettuce and tomato. The sandwich traditionally has about three strips of fried or grilled bacon, leaves of lettuce, and slices of tomato, all sandwiched between slices of bread or toast which is commonly spread with mayonnaise. Image File history File links Bltsandwich. ... Image File history File links Bltsandwich. ... This article or section does not cite its references or sources. ... Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked. ... Binomial name Lactuca sativa L. Lettuce is a temperate annual or biennial plant most often grown as a leaf vegetable. ... Binomial name Solanum lycopersicum L. The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, native to Central and South America, from Mexico to Peru. ... Bacon is any of certain cuts of meat taken from the sides, back or belly of a pig, cured and possibly smoked. ... Binomial name Lactuca sativa L. Lettuce is a temperate annual or biennial plant most often grown as a leaf vegetable. ... Binomial name Solanum lycopersicum L. The tomato (Solanum lycopersicum) is a plant in the Solanaceae or nightshade family, native to Central and South America, from Mexico to Peru. ... European sweetbread (strucla) Four loaves French bread has a somewhat rigid crust Breads and Bread Rolls at a bakery Continental Italian Bread Tin Vienna Bread Bread in a traditional oven, in Portugal, with hot coal in front For other uses, see Bread (disambiguation). ... A classic two-slot toaster Toast is bread that has been browned by exposure to dry heat. ... In cooking, mayonnaise is a thick, creamy sauce, usually of a white or light yellow color, which is made and eaten cold. ...
The first recorded recipe for what we know as the BLT was in the 1929 book Seven Hundred Sandwiches by Florence A. Cowles where it was referred to as a "bacon sandwich." The book also mentions a "Bacon Salad Sandwich" and a "Baconian Sandwich."
Sandwiches are generally two slices of bread, with other food in between.
When serving sandwiches at a dinner party, they should be triangular, easily held between a finger and thumb, and have all crusts removed.
There are many possible fillings for a savoury sandwich, including bacon, turkey, alfalfa sprouts, spinach, pastrami, corned beef, pickles, tongue, fried clams, fried fish, ham, olives, cheese, tuna, lettuce, tomatoes, and onions.
In fact, Montague was not the inventor of the sandwich; rather, uring his excursions in the Eastern Mediterranean, he saw rilled pita breads and small canapes and sandwiches served by the Greeks and Truks during their mezes, and copied the concept for its obvious conveninece.
Sandwiches may be made with cheese, sliced very thin between each two slices of buttered bread, also cold boiled eggs sliced, for luncheon; stewed fruit of jelly or preserve spread thin over buttered bread, makes a fine sandwich for lunhk.
One is muffuletta, an Italian submarine-type sandwich with a distinctive olive salad.
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