While Lounging Poolside...

by CARSON GRIFFITH · September 2, 2009

Bite this. Because a BLT is the perfect transitional food from summer to fall due to it's dual hearty and light combo. The meat of the bacon gives it substance while some good, crisp lettuce and fresh, juicy tomatoes will keep it nice and light for you. And if you're wondering while we'd provide you with something as simple as a recipe for a BLT, this isn't just any BLT - this is The Perfect BLT, according to our friend Carol Han, of StyleCaster fame. We tweeted for some poolside assistance, and she came a-calling with her recipe for what sounds like the ideal sandwich. This is definitely one we'll be taking into fall with us. Ingredients and directions below... [Photo from Kits Chow]

Ingredients: 2 slices of artisanal San Francisco sourdough bread, cut to about 1/2 inch thick 1 red heirloom tomato 6-7 leaves picked from a head of green butterhead lettuce 4 thick slices of good bacon 2 tablespoons olive oil

Directions: 1.Heat olive oil in a large skillet over medium heat. When hot to the touch, place sourdough slices in and turn to coat. 2. Toast in the skillet for approximately 3 minutes per side, or until both sides are golden brown and crisp at the edges. Remove from skillet and place on a plate. 3. Place bacon slices into the same skillet and cook until crisp. Remove and place on paper towels to drain. 4. Thoroughly wash and dry lettuce leaves. Tear into pieces that will fit the shape of the bread. Wash and dry tomato. Slice it into pieces about 1/8 of an inch thick. 5. On one slice of bread, layer the lettuce, tomato slices and bacon slices. Cover with the other slice of bread and enjoy.