- Chez Panisse opens (1971)
Michael McCarty’s Turkey BLT
- 1 English muffin, preferably Bays
- Mayonnaise, preferably Hellmann's or Best Foods
- 2 thick slices leftover turkey breast
- 2 slices vine-ripened tomato
- Salt and freshly ground black pepper, to taste
- 3 slices applewood-smoked bacon, cooked until crisp
- 1 leaf butter lettuce
One of my favorite things after Thanksgiving is making BLTs with the leftover turkey. I never stint on the good stuff. Along with generous slices of white meat, I use only the finest ingredients. For the bread, it’s got to be Bays English muffins, which are the perfect size, shape, consistency, and flavor to complement the filling. There’s applewood-smoked bacon, which adds crunch and smoky-sweet savor. Moisture is always essential in a good sandwich, and it comes here from generous dollops of my favorite store-brand mayonnaise (Hellmann’s east of the Rockies, Best Foods west of the Rockies); sweet, juicy slices of vine-ripened tomato; and a tender-crisp leaf of butter lettuce.
The directions here yield one sandwich, but just multiply it for a crowd. It’s that easy, and that delicious!
Split and toast the English muffin. Spread the cut side of each half generously to taste with mayonnaise. On the bottom half, arrange a generous layer of turkey. Place the tomato on top and season to taste with salt and pepper. Arrange the bacon slices next, then top with a leaf of butter lettuce and place the other English muffin half on top. With a sharp serrated slicing knife, carefully cut the sandwich in half.