BLT sandwiches will be even tastier if you add one extra ingredient to your mayonnaise. Take the humble BLT sandwich to the next level by adding a simple ingredient that will help the other ingredients sing.
The Secret to a Better BLT
Sandwiches are the cornerstone of any quick lunch, whether you are making them from scratch or picking up a meal from the supermarket. The BLT (bacon, lettuce, and tomato) is a classic sandwich filling that offers a delicious, fresh yet salty flavor with every bite.
However, to give the simple sarnie an extra burst of flavor, dietitian and food expert Sara Haas recently shared the one ingredient she adds to the sandwich to take it to the next level. If you are adding mayo to the bread, consider grating in some garlic.
Sara wrote for Simply Recipes: "Though there may be nothing wrong with your BLT sandwich, what if I told you that one ingredient you already have in the kitchen could take it to the next level? I learned this easy trick from Southern Living's classic BLT recipe: Grate garlic into the mayonnaise. It's as easy as that!"
Why Garlic Works
Sara explained that adding garlic to the mayo, as well as other dishes, can actually help the other ingredients to shine and intensify when eaten. In essence, garlic can play an important supporting role for the BLT.
She wrote: "This is the reason why you should add garlic to your BLT. That big, bold, aromatic flavor it provides heightens the bacon, lettuce, and tomatoes, creating the most craveable BLT! But don't worry. You're not adding so much that all you taste is garlic."
However, the key is not to overwhelm the sandwich with that sharp, tangy taste. That is why Southern Living recommends mayonnaise as the vehicle for carrying the garlic.
How to Prepare Garlic Mayo
The best way to incorporate it into your sandwich is to grate the garlic directly into the mayo. This way, you can get the bold flavor of the mayonnaise, while the mayo can mellow out the pungent allium.
Using mayo as a base makes it easier to distribute the garlic flavor throughout the sandwich. The best way to get the most out of the garlic is to grate it, but if you do not have a grater, Sara recommends smashing the garlic bulb.
Remove the skin, and mince the garlic until you are left with tiny pieces. This can then be mixed directly into the mayo.
Simply slather on as much garlic mayo as you want. If you have leftover garlic mayo, keep it covered in an airtight container in the fridge. This can be kept in the fridge for three days.
