Ever felt your sandwich missed that special something? Want some help making it everything it should be? Then step right in, good sir/ma'am! Penniwhistle is here to teach you how to make this delicious sandwich suitable for breakfast, lunch, dinner, high tea, elevenses, or any other meal you can happen to think of.
Step 1: Ingredients
For this most delectable of delights, you will need the following:
6 rashers of streaky bacon
2 medium sized tomatoes
1 large handful of lettuce
1/2 a red onion
1 clove of garlic
~100ml of sour cream
2 slices of crusty bread
I prefer streaky bacon to regular bacon because I find it cooks better. Most people I know cook their bacon on a low heat, stopping before it goes cripsy, but I like mine with a bit of brown to it. In my experience, streaky bacon goes cripsy better than regular rashers.
Step 2: First stop: the healthy stuff
Firstly, we'll be dealing with the vegetables [and fruit! Tomato is a fruit!] The reason is, we'll be rushing to finish at the end, and vegetables can be dealt with and left out ready, because you don't have to worry about them getting cold.
Firstly, shred your lettuce and slice your tomatoes. This is important - cutting lettuce removes a lot of the crunch from it I find, whereas shredding actually helps it. I like a lot of tomato, and not so much lettuce, so I took one decent-sized handful of the green, and sliced two tomatoes. Make sure you cut them into slices, not wedges, or your sandwich won't stay together when you eat it.
Step 3: Part le deux: onions and garlic
Cut your onion in half, and dice it, along with 1 clove of garlic. The hardest part about this step is removing the skin from both of them, but I present a brilliant solution - cut one end off. By doing this, the skin can be peeled off both the onion and the garlic with ease. Also, I find it reduces the amount of acid is realised from the onion, causing your eyes to water a lot less. Dice them finally, and mix them together in a bowl. Leave to one side with the tomato slices and the lettuce.
Step 4: The magic begins: bacon!
Firstly, grab a frying pan, put it on a burner and add a small splash of oil. Turn the heat on and leave it for 2-3 minutes. You should never put food into a cold pan - it has a habit of absorbing oil, which ends up with unhealthier food that takes longer to cook. Once the oil is sizzling, add the bacon. Don't you love that sound? I do.
Cook until crispy on one side, turn over, and cook on the other. Just after you put the bacon in the pan, put a ceramic plate in the microwave for 3 minutes. Once the bacon is done, put it on the plate, and put it back in the microwave - don't nuke it in there, just close the door and leave it in there. It helps the bacon stay hot, and there's still one more step to do before we can construct our sandwich.
Step 5: 4chan's daily plea: sauce
Add another splash of oil, and let it heat up for a minute or so. Once it's sizzling again, add your mixture of red onion and garlic. As it cooks, crush it with a flat object - I used a potato masher, but anything flat works. Just make sure you get as much juice out of the onion as possible.
Once everything is mashed flat, add 100ml or so of sour cream. As soon as it's in, mix and keep mixing until it's a dark cream colour. Grab the bacon, cos the last step is happening...
Step 6: Last bit: construction
On a plate, lie a piece of your crusty loaf on it. Add your tomato slices, making sure you cover all of the bread - I don't want to see any white underneath it! On top of that goes the lettuce - try to keep it to the centre, it'll help the sauce stay on. Carefully pour the sauce onto the centre of the lettuce - it'll spread out by itself when you press your sandwich down at the end. On top of the sauce goes the bacon, and finally...your last piece of bread. You've done it! You've made your very own BLT with Penniwhistle's [not so] secret sauce. Slice in half and enjoy!