The Ultimate BLT Sandwich Recipe

A BLT is not a well-dressed bacon sandwich. A BLT is a tomato sandwich, seasoned with bacon. From this basic premise, all else follows. Indeed, a better name for the BLT might well be the Tomato Club, for it is the perfect tomato, not the bacon, that is the rarest, the most ephemeral, the most singularly delicious ingredient. A BLT is not a democracy. It is not a committee meeting. It is a dictatorship, and the tomato is King, Queen, and Supreme Leader. In the BLT universe, the Prime Directive is that all other ingredients shall be at Her Majesty's service, their only role to prop her up and enhance her best qualities.

Here's how I make mine.

WHY IT WORKS

Slow-cooking the bacon renders its fat, while helping it to cook evenly and crisply.

Toasting the bread in bacon fat adds an extra layer of flavor.

Seasoning the tomatoes directly with salt and pepper enhances their flavor.

Shredded iceberg lettuce provides structure, sweetness, and crunch.

SPECIAL EQUIPMENT:

Griddle or large skillet, bacon press or masonry trowel

NOTES:

This recipe can easily be scaled up. To cook bacon for a larger crowd, preheat the oven to 400°F. Lay bacon strips on a rimmed baking sheet lined with parchment paper, top with a second sheet of parchment paper, and place a second tray on top to keep the bacon flat while baking. Transfer the sandwiched bacon slices to the oven, and bake until well-rendered and crisp, 20 to 25 minutes. Reserve the bacon drippings, and brush onto slices of bread before toasting in the toaster or on a griddle.

I strongly recommend using an immersion-cured bacon, such as Nueske's or Wright bacon, for this sandwich. Many typical supermarket brands inject brine into the bacon for faster curing, which waterlogs it and causes it to spatter more and cook unevenly. To avoid this type of bacon, look for ascorbate or sodium erythorbate on the ingredients label—antioxidants required by law to stem the formation of nitrosamines in injected bacon.

Homemade mayonnaise is easy to make using our technique, but mayonnaise preference is personal, so use whatever your favorite mayonnaise is. I know better than to get between someone and their Duke's. Finely shredded iceberg lettuce is my lettuce of choice, unless you can find super-fresh, young, crisp leaf or romaine lettuce at the farmers market. Use only the best summer tomatoes.

INGREDIENTS

3 strips thick-cut, naturally cured bacon (see note above)

2 slices high-quality sandwich bread, such as shokupan

2 tablespoons (30ml) homemade or store-bought mayonnaise (see note above)

1 1/2 cups finely shredded iceberg lettuce (see note above)

4 thick slices ripe tomato (see note above)

Coarse sea salt, such as fleur de sel or Maldon

Freshly ground black pepper

DIRECTIONS

1.

Place a griddle or skillet over medium-low heat. Add bacon and place a bacon press, skillet, or masonry trowel on top of it to keep it flat as it cooks. Cook until lightly browned on first side, about 5 minutes, then flip, cover again, and continue cooking until bacon is browned on both sides and fat has rendered, about 3 minutes longer. Transfer bacon to a paper towel–lined plate and set aside.

2.

Place bread on same skillet or griddle and toast in bacon fat over medium-low heat, swirling occasionally, until evenly browned on first side. Flip and brown second side.

3.

Lay toasted bread on a work surface and spread mayonnaise on both top faces. Divide lettuce evenly between both pieces of bread. Layer tomato slices on one piece of bread and sprinkle generously with coarse salt and freshly ground pepper.

4.

Break bacon slices in half and layer them onto the sandwich in 2 layers of 3 half-slices each, alternating the orientation of bacon in each layer for more structural stability. Close sandwich and cut in half diagonally. Serve immediately.

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Spinach and Ricotta Manicotti Recipe

Spinach and ricotta manicotti is one of those dishes that are edible—dare I say, enjoyable—even under the most inauspicious of circumstances (think: cafeteria steam tables). So how great would it be if you optimized every ingredient and served it fresh from the oven?
WHY IT WORKS
Using fresh pasta sheets instead of dried manicotti shells makes for easier stuffing and better texture.
Combining the spinach with arugula and draining it very well gives the filling more flavor.
Drying the ricotta on towels before combining it with the spinach ensures that the filling doesn't become too watery as it bakes.
SPECIAL EQUIPMENT:
9- by 13-inch baking dish, salad spinner
NOTES:
Look for ricotta cheese that contains no gums or thickeners. The ingredients should include only milk, salt, and either vinegar or a starter culture. Our favorite widely available brand is Calabro.  
INGREDIENTS
1 pound (450g) high-quality ricotta cheese (see note above)
Kosher salt
1 pound fresh homemade or store-bought lasagna noodles, cut into twelve 4- by 4-inch squares, or 6 sheets no-boil dry lasagna noodles
8 ounces (225g) fresh spinach, washed
8 ounces (225g) fresh arugula, washed
12 ounces (340g) shredded low-moisture mozzarella cheese, divided
4 ounces (120g) grated Parmigiano-Reggiano, divided
1 large egg
1 medium clove garlic, minced
1 teaspoon freshly grated nutmeg
Freshly ground black pepper
2 cups (480ml) tomato sauce, such as Quick and Easy Italian-American Red Sauce, Slow-Cooked Tomato Sauce, or Fresh Tomato Sauce, divided
Small handful minced fresh parsley or basil leaves
DIRECTIONS
1.
Adjust oven rack to center position and preheat oven to 375°F (190°C). Line a large plate or a rimmed baking sheet with a triple layer of paper towels or a clean kitchen towel. Spread ricotta on top and cover with more paper towels or another clean kitchen towel. Let drain for 5 minutes, then remove towels and transfer ricotta to a large bowl. (You may need to use a spatula to scrape all of the ricotta off the towels.) Set aside.

2.
If Using Fresh Pasta: Bring a large pot of salted water to a boil over high heat. Working in batches, add pasta squares to boiling water, 6 at a time. Cook for 30 seconds, then, using tongs, transfer to a clean kitchen towel to drain, laying them out in a single layer. Repeat until all pasta squares are cooked, reserving boiling water for step 4. Set aside, keeping squares separated from each other. Continue with step 4.

3.
If Using No-Boil Lasagna Noodles: Bring a large pot of salted water to a boil over high heat. Place noodles in a 9- by 13-inch casserole dish. Using a ladle, transfer just enough boiling water from the pot to cover noodles. (Keep remaining boiling water to boil spinach and arugula in step 4, adding more if water level gets too low.) Let pasta sit, agitating occasionally, until pliable but not mushy, about 5 minutes. Drain pasta, then dry on a clean kitchen towel. Cut each noodle in half crosswise to make twelve 4- by 4-inch squares of pasta. Set aside, keeping them separated from each other to avoid sticking. Wipe casserole dish dry.

4.
Add spinach and arugula to boiling water and cook just until wilted, about 20 seconds. Drain greens into the bowl of a salad spinner set in the sink. Run under cold water until thoroughly chilled, then spin in salad spinner to dry.

5.
Spread greens over a clean kitchen towel or a double layer of paper towels and roll into a tight tube, pressing to remove excess moisture. Transfer to a cutting board and roughly chop.

6.
Add greens to bowl with ricotta. Add half of mozzarella, half of Parmesan, egg, garlic, and nutmeg. Season with a large pinch of salt and a few grinds of black pepper, then fold with a wooden spoon or spatula to combine.

7.
Spread half of tomato sauce in an even layer in casserole dish. Working with 1 square of pasta at a time, place a few tablespoons of ricotta mixture in a row along the center of the square, then roll it up. Place roll, seam side down, in casserole dish. Continue until all of pasta and filling are used up.

8.
Spoon remaining sauce over manicotti, keeping it tidy along the center of each row of rolls. Sprinkle remaining mozzarella cheese over sauce. Sprinkle all over with remaining Parmesan. Cover tightly with foil.

9.
Place in oven and bake for 30 minutes. Remove foil and continue baking until cheese is well browned and bubbly, about 15 minutes longer. Remove from oven and let rest for 10 minutes. Sprinkle with parsley or basil and serve.

10.
Manicotti can be prepared through step 8 and refrigerated for up to 3 days before baking. Bake as directed in step 9.

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Pizza With Cherry Tomatoes, Halloumi, Olives, and Mint Recipe

                         

This pizza hits all the right notes, with briny olives and halloumi, fresh sweet cherry tomatoes, mozzarella cheese, and some fresh mint added right at the end.

SPECIAL EQUIPMENT:

wood and metal pizza peels, pizza cutter, baking stone or Baking Steel (see note above)

NOTES:

For best results, bake your pizza using a KettlePizza and Baking Steel setup.

INGREDIENTS

1 recipe Neapolitan Pizza Dough or 2 pounds store-bought pizza dough

1 pound fresh mozzarella cheese, torn into small chunks, drained

12 ounces halloumi cheese, cut into small cubes

1 quart cherry tomatoes, halved

1/2 cup green olives, roughly chopped

1/2 cup thinly sliced scallions, light green and white parts only

Kosher salt

4 tablespoons extra-virgin olive oil

1/4 cup roughly torn fresh mint leaves

DIRECTIONS

1.

Divide dough into 4 equal parts and place each in a covered quart-sized deli container or a zipper-lock freezer bag. Allow to rest at room temperature for at least 2 hours before baking.

2.

Adjust oven rack to 6 inches under broiler and place stone or steel on rack. Preheat oven to highest possible temperature (500 or 550°F) for at least 45 minutes. Alternatively, use a KettlePizza and Baking Steel grill insert.

3.

When ready to bake, turn one dough ball out onto a lightly floured surface. Gently press out dough into a rough 8-inch circle, leaving the outer 1 inch higher than the center. Gently stretch dough into a 10- to 12-inch circle, about 1/4 inch thick, by draping over knuckles and gently stretching. Transfer to floured wooden pizza peel.

4.

Preheat broiler to high. Spread 1/4 of mozzarella over pizza, followed by 1/4 of halloumi, 1/4 of tomatoes, 1/4 of olives, and 1/4 of scallions. Sprinkle lightly with salt and drizzle with 1 tablespoon olive oil.

5.

Transfer pizza to hot stone or steel and broil, rotating regularly for even cooking, until edges are puffed and lightly charred and bottom is crisp, 3 to 6 minutes total. Retrieve pizza with a metal peel and transfer to a cutting board. Allow to rest 1 minute. Sprinkle with 1/4 of mint, slice, and serve. Meanwhile, switch oven back to 550°F to reheat stone for remaining pizzas.

6.

Repeat steps 3 through 5 for remaining pizzas.

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Sicilian Pizza With Pepperoni and Spicy Tomato Sauce Recipe

 The Spicy Spring from Prince Street Pizza, with its thick, olive oil–infused crust; spicy tomato sauce; mozzarella and Pecorino Romano cheese; and crisp-edged pepperoni, is an insanely good pizza with only one real problem: It doesn't exist anywhere else. No longer. Here's how to make that pizza anywhere in the world.
WHY IT WORKS
A spicy, cheesy square pizza with crispy chalices of pepperoni.
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Using the food processor for dough very rapidly builds up an elastic gluten network for good texture.
Letting the dough rise in a pan coated with olive oil ensures that it doesn't stick while baking and that it acquires a crunchy, golden-brown crust.
Layering the cheese under the sauce prevents the crust from getting soggy.
Natural-casing pepperoni curls as it bakes, giving you textural contrast from the crispy edges.
SPECIAL EQUIPMENT:
Food processor (recommended), rimmed baking sheet, pizza wheel
NOTES:
All dough quantities are given in mass measurements (ounces, not fluid ounces). For best results, I strongly recommend using a precise scale, set to either ounces or grams, to weigh out dough ingredients. If using a food processor, you can place the food processor bowl directly on the scale and tare it, then add the ingredients directly to it. To get pepperoni that curls as it bakes, look for a high-quality natural-casing, stick-style pepperoni and slice it yourself. Check out our taste test for recommended brands.
INGREDIENTS
For the Dough (see note above):
17.5 ounces bread flour (500g; about 3 1/2 cups)
1/2 ounce salt (14g; about 1 tablespoon)
1/4 ounce instant or rapid-rise yeast (6g; about 1 1/2 teaspoons)
0.35 ounce extra-virgin olive oil (20g; 2 tablespoons), plus 1/4 cup olive oil (60ml; 40g) for the pan
11.5 ounces room-temperature water (325g; about 1 cup plus 7 tablespoons)
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
9 medium cloves garlic, roughly chopped
1 tablespoon (about 4g) dried oregano
2 teaspoons (about 3g) dried red pepper flakes, or more to taste
1 (28-ounce; 800g) can whole peeled tomatoes
1 teaspoon (about 4g) sugar
Kosher salt
To Assemble and Bake:
1 pound (450g) sliced deli-style mozzarella cheese
12 ounces (325g) natural-casing pepperoni, cut into 1/8-inch slices (see note above)
4 ounces (115g) ground Pecorino Romano cheese
DIRECTIONS
1.
To Make the Dough in a Food Processor (recommended): Combine flour, salt, yeast, 0.35 ounce olive oil, and water in the bowl of a food processor fitted with the blade or dough blade attachment. Process until a dough that rides around the blade forms, then continue processing for 30 seconds. Continue with Step 4 below.

2.
To Make the Dough in a Stand Mixer: Combine flour, salt, yeast, and 0.35 ounce olive oil in the bowl of a stand mixer (see below for mixer-free version). Whisk to combine. Fit mixer with dough hook attachment. Add water to mixer and mix on medium speed until dough comes together and no dry flour remains. Increase speed to medium-high and mix until dough is stretchy and smooth, about 6 minutes. The dough should stick to the bottom of bowl, but pull away from the sides. Continue with Step 4 below.

3.
To Make the Dough Using the No-Knead Method: Combine flour, salt, and yeast in a large bowl. Whisk to combine. Add 0.35 ounce olive oil and water and stir by hand until dough comes together and no dry flour remains. Cover bowl tightly with plastic wrap and let rest at room temperature for 12 to 24 hours. Continue with Step 4 below.

4.
Pour remaining 1/4 cup olive oil into a 13- by 18-inch rimmed baking sheet and spread over entire inner surface with your hands. Transfer dough to baking sheet and turn in oil until thoroughly coated. Spread gently with your hands. (It will not stretch to fill the pan; this is fine.) Cover baking sheet with plastic wrap and allow to rise at room temperature until dough has slackened and started to spread out toward the edges of the pan, 2 to 3 hours. Carefully remove plastic wrap from pizza dough. Using oiled hands, and working as gently as possible to maintain air bubbles, push and stretch dough into the corners of the pan by pressing out from the center, lifting each corner, and stretching it beyond the edge of the pan. It should pull back until pan is just filled with dough. Set aside for 20 to 30 minutes while you make the sauce.

5.
For the Sauce: Heat olive oil in a large saucepan over medium heat until shimmering. Add garlic, oregano, and red pepper flakes and cook, stirring, until softened and aromatic, about 1 minute. Add tomatoes. Using a pastry cutter or a potato masher, break up tomatoes into fine chunks. Stir in sugar. Bring to a bare simmer and allow to cook for about 15 minutes to let flavors meld. Season to taste with salt. Set aside and allow to cool slightly.

6.
Thirty minutes before baking, adjust oven rack to lower position and preheat oven to 550°F.

7.
To Assemble and Bake: Spread slices of mozzarella cheese evenly over surface of pizza. Spoon sauce on top of cheese and spread with the back of a spoon. (You will not need all the sauce; use as much as you like, but be sparing.) Spread pepperoni slices evenly over surface. Sprinkle with half of Romano cheese. Transfer to oven and bake until pepperoni is crisp and curled and bottom of pizza is golden brown when you peek by lifting the corner with a thin spatula, about 10 minutes. With some ovens, you may need to loosely tent the top of the pizza with aluminum foil and continue baking until the bottom is golden and crisp.

8.
Remove pizza from oven. Sprinkle with remaining half of Romano cheese, use a pizza wheel to cut it into slices, and serve immediately.

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