Did you know that the first reference of using bacon lettuce and tomato on a sandwich in print was in 1903 in the Good Housekeeping Everyday Cookbook? Well, now you do! It was actually a sandwich that would later be popularized as “The Club Sandwich”. Similarly, the BLT became popular during World War II when supermarkets began expanding all over the country, making the ingredients available year round. It follows then that the first mention in print of a BLT was in the 1954 edition of “Modern Hospital”.
Everything Bagel BLT
Subsequently, in 1958 a majory mayo company began promoting their product as “Traditionally served on a bacon, lettuce and tomato sandwich,” and the rest is history. We are serving ours on our Yiddish Kitchen Everything Bagel with Pedersons Natural Farms Sugar Free Bacon.
- 1 Everything Bagel
- 4 slices Pederson’s Bacon
- 2 butter Lettuce leaves
- 1 ripe tomato
- 1 whole egg
- 1 cup lightly flavored olive oil or avocado oil
- Juice of half a lemon
- Pinch of salt
- Fry the 4 slices of bacon in a pan until crisp.
- Cut the everything bagel in half lengthwise and toast in a toaster oven or broiler.
- Make Paleo Mayonnaise if using.
- Spread mayo on each half of the toasted bagel, lay out one layer of tomato, one layer of lettuce and top with the fried bacon.
- Place all ingredients into a jar and submerge an immersion blender to the bottom.
- Turn it on high and it will form the mayonnaise.