I want to preface this post by saying that I am a true BLT lover.
If there’s a BLT on a menu, I’ve probably had it. I’ve had ghetto BLTs from chain sandwich shops where the bacon is thin and microwaved, ones I make for myself where I end up eating all the bacon before the L & T portion of the sandwich are even built, and gourmet ones with chutney’s and hard-to-pronounce types of bread. So please believe me when I say that this BLT, with house-cured Tessa bacon, homemade mayo and sheep’s cheddar cheese on Pain au lait ($12) is perfection.
Obviously bacon, lettuce and tomato do a lot to make this BLT… well, a BLT at all. But it’s the C that really sets this sandwich apart. Yes, semi-soft sheep-milk cheddar; the perfect bookend for thick slices of bacon and homemade mayo. If you love BLTs as much as I do, bring your mouth this way and brace yourself for some BLT love.