4- I'm sure your Portuguese bacon is amazing, but American "streaky" bacon crisps up nicely because of its fat. Having said that, the sandwiches look amazing! Keep it up!
It should crumble into pieces not flex in the breeze. LOL. He needs to ask for pork belly (streaky) bacon (what we use here in the US), not the European style pork loin bacon.
i think the word for american bacon in portugal is "toucinho"? it's still not as salty as american bacon, but at least it is from the right part of the pig and smoked.
Bread in the toaster, applewood smoked bacon, homegrown summer tomatoes with fresh lettuce and a generous amount of mayonnaise. So good. Your bacon is more like Canadian bacon which is more meat than fat. American bacon is pork belly so it’s more fat than meat.
Garden Tomatoes, and lettuce if available, always makes the best blts. The one thing you're missing, if you don't already put it on, black pepper on your sandwich. I usually put mine on the tomatoes and mayo. You should try it next time if you don't already use it. It sure makes a difference.
I would change the bread to a fresh home-grown loaf of bread. That is perfect but if you make the bread just for this recipe you are adding another 3 hours to the prep time.
the BLT you made looks perfect. don't let anyone tell you to use which bread. just use the bread you like!! sourdough bread, wheat bread, white bread, whichever you like. it's YOUR flavor. besides, you made it the first time. you can always make adjustments for next time. different bread, different bacon. your choice.
I love toasted potato bread. Crispy pork belly crisp crunchy lettuce and Roma tomato as they have less seeds. . But that’s me. No fake lean lumpy bacon for me.
I feel like this is the right kind of mid-life crisis. Who needs crazy sports cars or motorcycles? Trying out cuisines from other cultures is so much better!
Apple wood smoked pork belly, cut thick. Par bake in the oven and crisp on cast iron. I use my home baked sourdough. I only make BLT in summer when tomato and lettuce are fresh from the garden and you can taste sunshine. Yes, sunshine has flavor.
That looks like you have standard european bacon there, which is not typically what we use on BLT's. What we refer to as bacon is typically referred to as "Streaky Bacon" in the EU or "toicinho" in Portugal I believe. That's probably why your bacon was sticking pretty hard there. Also, one of the tricks we use is to cook our bacon in the oven. It's easy and comes out perfect almost every time! :)
His bacon looked very lean. I’d have either started it in a cold pan and/or kept it on a lower heat. It would need some time to render out the little fat it had.
Andre, we have been watching you for a couple of years and we LOVE watching you in the kitchen. You have so much more humor and personality than when you do the reactions, we feel we are getting to know you better and having fun with you. Keep up the good work. 🤠 BTW, beautiful kitchen! 🧑🍳
A BLT on rustic bread sounds better than plain; old American white bread. Here’s an old cooks trick from the South- line a cookie sheet with aluminum foil and cook your bacon in the oven at 425 degrees F for about 15-20 minutes. Perfect cooked bacon and clean up is a snap! Much love from Indiana USA ❤️🇺🇸
Do yourself a favor and stop poisoning yourself with aluminum. It's not meant to be used in contact directly with food. Buy some parchment paper. You can get it at the dollar store for God sakes. People go to all kinds of trouble these days to buy deodorant and antiperspirant without aluminum in it and they buy baking powder without aluminum in it because it causes brain damage so why would you cook your food directly on aluminum foil?
Or even better don't bother with any disposable stuff and cook your bacon in a glass pan. Pour off your Bacon Fat to use in cooking other things and then soak your pan for a short time in soapy hot water. It'll clean up like a dream and not poison your brain or cost you more money than is necessary. It's not like you don't wash your pan anyway, unless of course you don't....😮
American Bacon is different (because of course). It is from the pork belly, or called "side bacon" whereas in most other parts of the world it's "back bacon." You may have to look for "toucinho" as that may be as close as you'll be able to get, unless you can find a butcher that knows what American bacon is.
4- They both looked great, but the rustic sandwich looked even better. Love this series and so glad you like the taste of America you create in your Portuguese kitchen.😊
4 Your bacon sticks because it's very lean. The butter saved it. Even biscuits work. Lots of mayo. Any bread works BLT yesterday for lunch, actually, two of them .😋🌻
I just had a BLT about an hour before I watched your video. Got it at the QT fuel stop on Interstate 45 between Dallas and Houston. Made fresh, a good BLT cannot be beat. But the best BLT I've ever eaten was on a ferry of the Alaska Marine Highway between Ketchikan, Alaska and Prince Rupert, BC in the fall of 2007. You know it's a great sandwich if you can remember it 17 years later! 😅
4 - turkey club is a BLT with a + level up buff. Toast/bread - mayo- cheese (mild cheddar [American is basically supper mild and creamy cheddar]/gruyere/muenster would work), turkey breast sliced supper thin almost 1.5mm (like 16th inch) - mayo on toast/bread (both sides), bacon - lettuce (iceburg) - tomato - mayo - toast.
@@sagemaster6814 I've been making BLTs for over 40 years including commercially. Why would you put mayo on both sides of your bread?? And how do your hands not get messy picking up the sandwich?
the acidic nature of tomatoes give that saltiness of the bacon something to bounce off and the moisture content of the lettuce balances things. it's the perfect summer sandwich for me.
Lightly toasted bread (or untoasted - how I prefer) in toaster with no butter, mayo the inner sides of the bread. Layer cooked bacon, fresh sliced tomato and lettuce. Close sandwich and eat! Bacon has enough salt on it and I am not a pepper fan. In the USA we have bacon that actually has pepper on it for pepper lovers lol AND you can use whatever kind of bread you like
I see others use bacon that we think looks more like ham or canadian bacon. Our bacon is crispy. I guess panchetta can be used too if you can crisp it up would be close. I admire your enthusiasm on these dishes! You make me smile! Congrats on your taking on these dishes. I love mayo too!
American bacon is thinly sliced pork belly, crispy and breaks up to add texture. Great call using American Hellman's mayo. One 'fusion cuisine' suggestion- cross a BLT with a Caprese salad. BBMT- bacon, basil, mozzarella, tomato on toasted bread. Might try white peppercorns instead of black. Other idea Tex-Mex, swap out mayo and use guacamole.
I got a grilled cheese with bacon & tomato sandwich that I dipped in tomato bisque from my friends deli today....BLT is a simple & comforting sandwich that anyone can do....crispy strip bacon is best for a BLT....the type of bread doesn't really matter as long as you toast it before you assemble the sandwich....thats one of the best first attempts I've seen
4. Use ANY bread YOU like. I personally don't like store bought white bbread.i bug honey wheat. But i like all kinds of bread. You did an awesome job! Keep if up.
"This is LIFE CHANGING!" - YES! Andre totally gets it!!! BRAVO! Such wonderful comfort food. In summer, it's the perfect light meal - in winter, it REMINDS you of summer, making it the perfect meal. Even keeping Kosher, we can make these with turkey bacon. There's a restaurant near us that has a "Bougie BLT" a few times a year - when they do, the queue is halfway down the block! They use a local multigrain bread (toasted), American bacon from a local farm - and the secret: Pesto Aioili. My Olga keeps Kosher 24/7, I just do it in the house... I make the LONG drive to that restaurant. It's THAT good. ANYHOW Andre - yet another absolute HOMERUN! Lots of black pepper, btb. It'd also go fantastically with that magnificent tomatoe soup you make!
**Frying Tip** When frying, if it sounds like a stadium all clapping loudly, or if it's splattering, and ESPECIALLY if it's smoking (oil doesn't steam, it smokes), turn the fire/electricity down. 👇 It should sound like a mild clapping sound, in which you must stay by the stove to keep the sound similar to what I've told.
Homemade pizza is best! Bread dough, bake 5 minutes before you top it so the dough will get done. Flavor tomato sauce until it tastes like pizza sauce to you. Pour it on the dough. Top it with whatever cooked/seasoned meat, and add veggies you like. Cook at 350° in the preheated oven for 15 minutes. Top with whatever shredded cheeses you like. Cook 5 minutes until the cheese melts. Let pizza cool for a few minutes and then use a pizza-cutter 🍕 to cut diagonally like a pie. Serve! Yum!
You bring a smile to my face! I think we take some of our yummy food for granted and you help bring back the joy to it. I would agree with you and choose the rustic bread for the sandwich over white bread. It would make the flavor so much better. Your bacon does look really different from ours so I wonder if there is a taste difference or it is simply the way it is processed in Portugal versus the USA. I'm glad you are having such success with trying your recipes and finding ways to get a sample of America using Portuguese ingredients.
American bacon is smoked and thick cut. All the difference. Then vine ripened tomato and Real mayonnaise are a must! A great BLT on a warm summer evening with fresh made lemonade is heaven!
You want American style streaky bacon for a BLT, the kind that gets crunchy. I've been on a BLT kick after not trying them for 50 years, the diner near me makes great ones. I usually get mine on rye toast.
I made one two days ago for dinner. One of my favorite sandwiches! The sandwich you made with the white bread is the typical BLT. Using Rustic bread elevates your sandwich to a Gourmet BLT, as long as the rest of it is made the ‘right’ way! Lol! Obviously there is NO right or wrong when you find what makes it YOUR best BLT! Good luck finding what YOU love! And… Hello from Montana, USA
Bacon on parchment on sheet pan. Put in COLD oven on bottom rack. Turn oven on to 400 American degrees. When bacon darts to sizzle move to top rack. Watch it!! When crisp pull it out. Done
@@steventyler3582 I agree with you. Plus, with a parchment paper the bacon does not stick, and you can then save the bacon fat to add flavor to other dishes!
This is my favorite video you have made so far!!! I agree with many who say “Try it with American bacon (pork belly) instead of Canadian bacon (fatty ham with more meat and less fat)” But I also enjoyed your existential moment with BLT sandwiches! Also, the amount of mayonnaise on the ‘American’ bread was perfect!👍
Try making a club sandwich. thinly sliced turkey breast, crispy bacon, lettuce, tomato and mayonnaise on toasted bread with a side french fries or a bag of potato chips. Try making a cali club sandwich. thinly sliced turkey breast, ham, crispy bacon, swiss cheese, fresh avocado. Served on on toasted bread with sun-dried tomato, mayonnaise, lettuce and tomato. with a side french fries or a bag of potato chips
He might know it better as a sub. Only people from Philly and NJ call it a hoagie. I always called them hoagies but over the years have learned to call them subs because people around here don't know what a hoagie is.
dont know how he'll prepear it but right off the bread needs to be toasted, also get a good dose of black pepper in there and a little mayonase, your choise of brand, one good way to toast the bread is with a little butter on it then into the pan for a little and there you go! also if you can get your hands on ether itallian bread or peasant bread for a richer quality of bread. im curious whats ya'lls preference? ice berg or roman lettice??? hell sometimes i swap out the lettice completly for raw baby spinach, man thats good for a change! just need an ice cold beer to go with these beautiful lookin sandwitches, well done ER rock on bro
At least he didn’t make a BLT , like James Beesleys mom did, she put butter on the bread put in pan, put the mayo, lettuce and bacon and cheese on it and added another piece of buttered bread and grilled it until the cheese melted.
Toast! (Bread must be toasted in the TOASTER!! Folks who don't can't call it a BLT) Crispy bacon (cook in oven slow at 300 for 30 to 35 min) at least 3 pieces of crisp, not burnt bacon) Tomato, Lettuce. Mayo on both pieces of toast.. tomato on toast first so the wet gets absorbed by the bread and not slide out all over.. bacon on tomato..lettuce on top of bacon.. second toasted bread. If you want to get adventurous, put slices of avocado on top of bacon. I'll forgive you doing weird things with the bread in the pan because it looked like it tasted good.
Toast is a matter of taste. I prefer the bread toasted too. But why are you saying it can't be a BLT if not toasted? The T is for Tomato, not toast! It's Bacon, Lettuce, & Tomato. BLT. Not Bacon, Lettuce, & Toast, silly.
@@Angi_Mathochist Yeah, so many people commenting are so rigid - can’t, must, only, never. . . We’re talking glorious peasant food here, not Escoffier.
So glad you made a BLT, André. It's a simple sandwich, but surprisingly tasty and satisfying. The European-style bacon you used is pretty close to what we would call "Canadian bacon" in the US. If you cut your bacon in half length-wise, you'd have the shape of our standard bacon, but ours has more fat content, resulting in crisp strips when fried.
I am Native Texan. I have a designated electric skillet that I use to make bacon, so I always have bacon drippins' (grease) for cooking. Greens, Blackeyed, crowder or field peas, Fried Cabbage, Corned Beef and cabbage, Charro beans, etc., and re- heating burgers or other meats on the stove (instead a microwave), bacon drippins' is a must. American bacon puts off a nice bit of grease, and makes it as crispy as you would like it. You would also like a Club Sandwich....a twist on a BLT but adding ham and a 3rd slice of bread, cut into quarters and held together with picks. I do sometimes flat grill our sandwiches, but I only use a toaster for BLT's. One of my other favs is a ALT...made same as a BLT, but with avocado instead of bacon.
Both sandwiches looked great! Your bacon doesn’t look like ours, though. I don’t know what the difference in taste would be and I personally prefer crispier bacon.
The whole world has bacon, lettuce and tomatoes. Is this sandwich not just a natural everywhere? Of course, I would have thought the same thing about PB & Js
Very nice! Another VERY American sandwich is a Fried Baloney sandwich! THICK sliced baloney on regular bread ( not toasted ) with a slice of raw onion and lathered with English Mustard ( not French-or German ) the yellow kind ! This and the BTL were the “ Go To “ sandwiches “ of the old American style diners or as we called them “ Greasy Spoons “ of the 30s, 40s and 50s.
You did America proud with those BLT's Andre! We got a bakery in town that does it on a rustic wheat just like that and it's a staple of the community.
Or maybe a BALT. With avocados from Mexico! In 2008 I was working out of town. The company put us up in a condo on the ski resort. We took turns cooking. We cooked 1/2 lb of bacon per person when we made BLTs.
Thanks for doing so many beautiful and classic American dishes. You can try using American bacon or maybe put the bacon in the oven, because it needs to be crispy bacon for it to work. Please keep up the great work, and keep on making more delicous food. There's a saying: "if you eat it deliciously, it's zero calories. " 😂 4
The American classic is made with toasted bread, a garden-fresh tomato and lettuce, crispy streaky bacon, and a healthy slathering of mayonaisse. Season the tomato liberally with freshly cracked black pepper. A great way to crisp streaky bacon with smoking your kitchen or splattering grease all over your stove top is to cook it in the oven. Lay your bacon on a cooling rack, set that nside a shallow sheet pan and cover the bottom of the pan with water. The water stops the bacon fat from smoking, and also helps increase humidity inside the oven to minimize burning the lean part of the bacon before the fat crisps to perfection.
BLT club sandwich has 3 slices of bread and the ingredients on the top and bottom of the sandwich with a slice of toast in between. A Turkey Club is Turkey on the bottom and bacon on the top half. Very good, look it up it's a great sandwich.
I haven't had your bacon--looks good! We did a lot of these growing up on the farm. Whole grain or sourdough toasted in the toaster or on the buttered pan. Thick cut smoked bacon and fresh tomatoes from the garden. Deeply colorful lettuce and mayo. It varies for us from there. Sometimes salt and pepper, sometimes sliced avocado, sometimes smoked gouda, sometimes turkey thrown on or a sliced boiled egg. Yum no matter how they are done!
I just remembered the best BLT I've ever had was from the Capitol Grill in the capitol building in Austin Texas. Toasted and buttered American white bread, mayo, tomato and lettuce. The worker making the sandwich then reached into a bin of prepared, crumbly bacon (so thin and crispy it melts in your mouth), grabbed a big handful and smashed it onto the side with the veggies and smashed the other slice on top! It was perfection!
I worked 20 years for what was the world’s largest bakery. Trust me, you can’t import/export bread. The bread I delivered was baked the day before I delivered it. I credited any bread that hadn’t sold in 1 week. American style is as close as you get. & really most not in America think that’s white bread. lol… I sold more wheat.
6:55 100% my good man!, i love my country, and seeing other nations embracing our culture is wonderful, well, the good parts of american culture, i wont get political here, when i see imigrants that come to my country and want to be american themslves, and honor our history and culture that makes me feel proud of how far america has come. we arint perfect, but its the best place to live... well, most states are ^^; just avoid the big cities and more lawless states.
Have not had a BLT since early fall. A really good BLT requires garden fresh tomatoes. Those things you buy in a store are a poor substitute. Generally I just have bacon and tomato with salt on the tomato. No mayo or lettuce.
Our bacon has streaks of fat that adds flavor and crispness. Toast the bread in a toaster. Spread mayo on both pieces of bread. Add whole leaf lettuce. Then add tomato slice (salt and pepper), then bacon. Slice the sandwich in half. No butter. Here are other possibilities. A BLT&E adds a fried egg. A BLTE&C adds cheese. I only eat BLT in the summer because I only like fresh garden tomato.
When I order a BLT, I ask them to hold the L and the T. Add double on the B and make it extra crispy. Ummmm Heaven. :) .... Andre, your confidence in front of the camera has grown so much since you stopped doing the reactions to other people's videos. You actually look at the camera more often when you are talking to us. I enjoy your videos so much more now that you look at us when you talk. Love the apron!!! Salutations from the home of the Kansas City Chiefs and the home of KC BBQ!!!
Nice job! The best bread to use is the kind you like the most. The tomato has to be very ripe, the lettuce and bacon crisp. I was surprised that you didn’t use a toaster for your bread as it’s not really a grilled sandwich. This sandwich has many variations, and I often add a fried egg or two to the sandwich and use a little less bacon. When you add a fried egg, it changes from being a BLT (bacon, lettuce, and tomato) to a BELT (bacon, egg, lettuce, and tomato). Use lots of mayo and be sure to get the bacon very crispy. Yummmm! - 4.
Yes, i watched the video all the to the end, but I forgot the number you said to put in if we watch all the way through. You did an excellent job and bot sandwiches looked BEAUTIFUL!!!! Congratulations on another successful dish!
Andre, those BLT's look amazing! Either bread is fine, white bread is more traditional, but I would prefer the rustic bread. I usually only make BLT's in the summer months when fresh tomatoes are available, they're nice and light on a hot summer day, plus the tomatoes we get in winter never seem to ripen and are tasteless. American bacon is different but I'm sure the Portuguese bacon is just as good. The Portuguese lettuce and tomato look great! It's fun to watch your cooking videos and to see you enjoying real American food.
My favorite sandwich!!! I have 2 for lunch every Sunday! I use thick cut Applewood bacon, lettuce, tomatoes, and red onions, and sometimes I'll add cucumber, and then I'll add Dukes mayo and a dash of salt and pepper. Also, always toast the bread!
Sour Dough bread is a popular choice of bread for BLT’s here in the Midwest. You need bacon from pork belly and not back bacon for its higher fat content. Iceberg or romaine lettuce is usually the go too for lettuce. Brandywine tomato is my preferred choice. With green zebra if I’m doing a fried green tomato version. My favorite combination is San Francisco sour dough with Japanese mayonnaise, applewood smoked bacon, romaine lettuce, and fried green zebra tomatoes. I fry my green tomatoes in a buttermilk, flour, and cornmeal mixture. With salt, black pepper, Cayenne pepper, parsley, and paprika for seasoning. Fried in canola oil.
so many choices. American apple wood smoked "black peppered" THICK cut bacon (probably only find in America) - cast iron skillet gets it super crunchy (and never sticks), Ripe tomatoes sliced really thin but double stack them (one layer above, one below the bacon). Iceberg lettuce (its extra crisp "gotta be cold) maybe can only get it in America. Then gotta have "untoasted" white American bread mayo both sides ..... the key is the American bread "mashes" down and keeps all the good stuff from slipping out. Well then my friends no choice but cut on the bias and enjoy. Also no more difficult than yours just different assembly options! Love your new videos.
Hey, even if the bacon is not American bacon, I'm so glad you liked it!! It looks really good! If you can find the streaky bacon in thin strips, made from pork belly, that's American bacon. We like to cook it up really crispy for the sandwich. Either way, enjoy, my friend! It's so fun to watch you try these foods! It looks amazing! This sandwhich is really versatile too... you can change the type of bread, you can make "fancy" mayo like garlic or herb, you can add things like avocado. Experiment and enjoy!! #4
The bread used is purely on what you prefer. I have made with many breads including pumpernickel. They are all good! Andre your sandwiches looked great, and we all KNOW they tasted delicious! Bon Appetit'
The bread aisles in the US are huge. There are a lot of varieties of bread and different brands of the same type of bread to chose from. The toppings is actually what makes a BLT not the bread. I agree with everyone on the cut of bacon. There are actually a lot of diagrams that show where different cuts of pork from from on the pig and what they are used for. I don't eat it, so I can't advise much.
Portuguese ingredients and an American recipe equals a beautiful marriage, my friend.
4- I'm sure your Portuguese bacon is amazing, but American "streaky" bacon crisps up nicely because of its fat. Having said that, the sandwiches look amazing! Keep it up!
That doesn’t look like the bacon we use in America. There’s no fat to get the crisp which is a must.
Reminds me of turkey "bacon".
@@dethangelsshadow1722 Or thin sliced spam
It should crumble into pieces not flex in the breeze. LOL. He needs to ask for pork belly (streaky) bacon (what we use here in the US), not the European style pork loin bacon.
i think the word for american bacon in portugal is "toucinho"? it's still not as salty as american bacon, but at least it is from the right part of the pig and smoked.
He can only work with what is available, and I bet it is delicious.
That's back bacon (we would call it canadian bacon) we use what over there would be called streaky bacon made from pork belly.
This is the way. Try it again with bacon from pork belly.
In Canada we just call it bacon.
I'm smarter for watching UA-cam today! 😊
@@TonyMontanaDS And thus why we call it Canadian.
I'm in Colorado and you can get back bacon here, you just have to really look for it. Canadian bacon is the same (I think).
Try it with American bacon - it will be 5 times better!!!!
I was gonna say "somthin wrong with that bacon.."
Not sure what they call that in Europe but in the UK we call that streaky bacon. Back bacon also includes part of the streaky bacon on the rasher
And a well seasoned cast iron pan! Best crispy bacon 😋
Yes! American bacon is best with these. This is more like a ham slice lettuce and tomato. Still looks good though!
Is there American bacon sold in his city?
Bread in the toaster, applewood smoked bacon, homegrown summer tomatoes with fresh lettuce and a generous amount of mayonnaise. So good. Your bacon is more like Canadian bacon which is more meat than fat. American bacon is pork belly so it’s more fat than meat.
Garden Tomatoes, and lettuce if available, always makes the best blts. The one thing you're missing, if you don't already put it on, black pepper on your sandwich. I usually put mine on the tomatoes and mayo. You should try it next time if you don't already use it. It sure makes a difference.
Oh that sounds like a perfect BLT!!! The quality of the tomatoes makes all the difference. The lettuce needs to have a bit of crunch too.
I would change the bread to a fresh home-grown loaf of bread. That is perfect but if you make the bread just for this recipe you are adding another 3 hours to the prep time.
BLTs are the best reason to start a garden and learn to bake sourdough bread.😊
I like blat. Bacon, lettuce, avocado and tomato. Think I’ll have ove tomorrow.
the BLT you made looks perfect. don't let anyone tell you to use which bread. just use the bread you like!! sourdough bread, wheat bread, white bread, whichever you like. it's YOUR flavor. besides, you made it the first time. you can always make adjustments for next time. different bread, different bacon. your choice.
Multigrain is really good, too!
I love toasted potato bread. Crispy pork belly crisp crunchy lettuce and Roma tomato as they have less seeds. . But that’s me. No fake lean lumpy bacon for me.
Fourth.
I feel like this is the right kind of mid-life crisis. Who needs crazy sports cars or motorcycles? Trying out cuisines from other cultures is so much better!
You need American bacon for that sandwich, and the bread should be dry toasted in the toaster.
That grilled method he used looked pretty darn good to me.
You can grill with butter in a pan it’ll be a bit more of a soft grilled cheese consistency but nothing wrong with that.
Nope, BLT is made using proper bacon in Europe. US bacon's not as good.
ITs not American Bacon, its Pork Belly. Hell, you could call it Chinese Bacon cause they use the same stuff in many of their pork recipes.
@@MrShadowfax42 wrong
Apple wood smoked pork belly, cut thick. Par bake in the oven and crisp on cast iron. I use my home baked sourdough. I only make BLT in summer when tomato and lettuce are fresh from the garden and you can taste sunshine. Yes, sunshine has flavor.
That looks like you have standard european bacon there, which is not typically what we use on BLT's. What we refer to as bacon is typically referred to as "Streaky Bacon" in the EU or "toicinho" in Portugal I believe. That's probably why your bacon was sticking pretty hard there. Also, one of the tricks we use is to cook our bacon in the oven. It's easy and comes out perfect almost every time! :)
His bacon looked very lean. I’d have either started it in a cold pan and/or kept it on a lower heat. It would need some time to render out the little fat it had.
I prefer the taste of fried bacon. Oven-baked loses something for me.
Andre, we have been watching you for a couple of years and we LOVE watching you in the kitchen. You have so much more humor and personality than when you do the reactions, we feel we are getting to know you better and having fun with you. Keep up the good work. 🤠 BTW, beautiful kitchen! 🧑🍳
A BLT on rustic bread sounds better than plain; old American white bread. Here’s an old cooks trick from the South- line a cookie sheet with aluminum foil and cook your bacon in the oven at 425 degrees F for about 15-20 minutes. Perfect cooked bacon and clean up is a snap! Much love from Indiana USA ❤️🇺🇸
Andre doesn't do degrees in F. So, for you Andre 425F is 218C. [C=((F-32)/9)*5)]
Do yourself a favor and stop poisoning yourself with aluminum. It's not meant to be used in contact directly with food. Buy some parchment paper. You can get it at the dollar store for God sakes. People go to all kinds of trouble these days to buy deodorant and antiperspirant without aluminum in it and they buy baking powder without aluminum in it because it causes brain damage so why would you cook your food directly on aluminum foil?
Southern cooks save that bacon grease for other cooking...like cornbread. 😅
Or even better don't bother with any disposable stuff and cook your bacon in a glass pan. Pour off your Bacon Fat to use in cooking other things and then soak your pan for a short time in soapy hot water. It'll clean up like a dream and not poison your brain or cost you more money than is necessary. It's not like you don't wash your pan anyway, unless of course you don't....😮
@pdproductions5129 and you can't do that if you cooked it in aluminum foil.
American Bacon is different (because of course). It is from the pork belly, or called "side bacon" whereas in most other parts of the world it's "back bacon."
You may have to look for "toucinho" as that may be as close as you'll be able to get, unless you can find a butcher that knows what American bacon is.
I eat blt's all summer when tomatoes ripen
No salt. Just pepper
I live in the South in USA, and we use a great mayonnaise called Duke’s. The best!! You are doing great!!
Dukes is the BEST!!
There is a store near me on the west coast, and I just found Dukes Mayo. Your right, it is a good Mayo!!
They’ll fight you over that here. Blue plate is the way to go.
Duke's is class! 😃😍
I'm a heathen here in the South... I prefer Miracle Whip over mayo.
4, that rustic bread looks so good. We had BLT sandwiches last week. Loving these videos!!
4- They both looked great, but the rustic sandwich looked even better. Love this series and so glad you like the taste of America you create in your Portuguese kitchen.😊
From South Carolina, I had a great BLT in October. I have problems with cholesterol too, so I used turkey bacon. It was actually quite tasty.
4
Your bacon sticks because it's very lean. The butter saved it. Even biscuits work. Lots of mayo.
Any bread works
BLT yesterday for lunch,
actually, two of them .😋🌻
I just had a BLT about an hour before I watched your video. Got it at the QT fuel stop on Interstate 45 between Dallas and Houston. Made fresh, a good BLT cannot be beat. But the best BLT I've ever eaten was on a ferry of the Alaska Marine Highway between Ketchikan, Alaska and Prince Rupert, BC in the fall of 2007. You know it's a great sandwich if you can remember it 17 years later! 😅
4- Hi Andre from Colorado. Love your new series of videos! I make dinner while watching you in your kitchen. We are all cheering you on. Keep it up!
4 - turkey club is a BLT with a + level up buff. Toast/bread - mayo- cheese (mild cheddar [American is basically supper mild and creamy cheddar]/gruyere/muenster would work), turkey breast sliced supper thin almost 1.5mm (like 16th inch) - mayo on toast/bread (both sides), bacon - lettuce (iceburg) - tomato - mayo - toast.
@@sagemaster6814 I've been making BLTs for over 40 years including commercially. Why would you put mayo on both sides of your bread?? And how do your hands not get messy picking up the sandwich?
the acidic nature of tomatoes give that saltiness of the bacon something to bounce off and the moisture content of the lettuce balances things. it's the perfect summer sandwich for me.
The "rustic" bread looks very similar to American sourdough bread, which is quite popular as a choice of bread for a BLT.
They sell that same Rustik bread at Walmart and have Multigrain, sourdough and Italian styles.
Lightly toasted bread (or untoasted - how I prefer) in toaster with no butter, mayo the inner sides of the bread. Layer cooked bacon, fresh sliced tomato and lettuce. Close sandwich and eat! Bacon has enough salt on it and I am not a pepper fan. In the USA we have bacon that actually has pepper on it for pepper lovers lol AND you can use whatever kind of bread you like
I prefer the rustic bread, also. Even better if it's sourdough.
Rustik is the brand of sourdough bread I always use. It's perfect
I see others use bacon that we think looks more like ham or canadian bacon. Our bacon is crispy. I guess panchetta can be used too if you can crisp it up would be close. I admire your enthusiasm on these dishes! You make me smile! Congrats on your taking on these dishes. I love mayo too!
This is my favorite sandwich when the garden has started to produce tomato's. I like them with fried green tomato's too. Haha great job Andre.
Oh, with fresh garden tomatoes and lettuce it is absolutely delicious!
American bacon is from the pork belly which typically has more fat. Some countries use the pork loin so it has less fat.
So more like ham ???
@@dr.johndoe1603Yes, like Canadian bacon.
@@sherryjoiner396 thank u
most importantly fat IS flavor
I buy the Rustik bread all the time in Walmart. The sour dough is great
Oooohhh... toasted sourdough and spicy mayonnaise... living right.
That looks great! Better than any BLT I've ever made! I''m an American that spent a month in Lisbon. I love the Portuguese AND THEIR FOOD!
We have Rustic bread here in the US. It's good. I am really enjoying this series.
American bacon is thinly sliced pork belly, crispy and breaks up to add texture. Great call using American Hellman's mayo.
One 'fusion cuisine' suggestion- cross a BLT with a Caprese salad. BBMT- bacon, basil, mozzarella, tomato on toasted bread. Might try white peppercorns instead of black.
Other idea Tex-Mex, swap out mayo and use guacamole.
Heinz mayo, not Hellmann's mayo
I love the idea of a caprese BLT!
I got a grilled cheese with bacon & tomato sandwich that I dipped in tomato bisque from my friends deli today....BLT is a simple & comforting sandwich that anyone can do....crispy strip bacon is best for a BLT....the type of bread doesn't really matter as long as you toast it before you assemble the sandwich....thats one of the best first attempts I've seen
The type of bread does matter are you suggesting that he used garlic bread raisin bread rye bread it does matter.
4. Use ANY bread YOU like. I personally don't like store bought white bbread.i bug honey wheat. But i like all kinds of bread.
You did an awesome job! Keep if up.
You did a great job. My compliments.
We had BLT 3 weeks ago on homemade foccacia, black pepper bacon with rosemary garlic mayo it was delicious.. Love this series.
That ain't Bacon!
Basically ham isnt it?
It's back-bacon.
It looks like Spam. I think it is ground and then formed into that shape. Probably why it stuck in the pan.
Canadian's hav their own bacon, why can't portugal?
Sure it is. There are many types of bacon in the world. Just because you are used to new kind doesn’t negate all the others.
"This is LIFE CHANGING!" - YES! Andre totally gets it!!! BRAVO! Such wonderful comfort food. In summer, it's the perfect light meal - in winter, it REMINDS you of summer, making it the perfect meal. Even keeping Kosher, we can make these with turkey bacon. There's a restaurant near us that has a "Bougie BLT" a few times a year - when they do, the queue is halfway down the block! They use a local multigrain bread (toasted), American bacon from a local farm - and the secret: Pesto Aioili. My Olga keeps Kosher 24/7, I just do it in the house... I make the LONG drive to that restaurant. It's THAT good. ANYHOW Andre - yet another absolute HOMERUN! Lots of black pepper, btb. It'd also go fantastically with that magnificent tomatoe soup you make!
Those are killer looking BLTs. Yummy. Good job.
**Frying Tip**
When frying, if it sounds like a stadium all clapping loudly, or if it's splattering, and ESPECIALLY if it's smoking (oil doesn't steam, it smokes), turn the fire/electricity down. 👇
It should sound like a mild clapping sound, in which you must stay by the stove to keep the sound similar to what I've told.
There's a rule in sandwich making, well there are several, but in this case it's if you are using mayo and tomato, they must touch.
I agree and I think you also have to salt the tomato directly.
@@saratemp790 I don't use salt on my BLTs. The bacon is enough for me. I do throw on the pepper though.
@jjbud3124 I have to have my fresh tomato slices salted. So if you're going to put salt on it, put it right on the tomato. But I respect no salt too.
Homemade pizza is best! Bread dough, bake 5 minutes before you top it so the dough will get done. Flavor tomato sauce until it tastes like pizza sauce to you. Pour it on the dough. Top it with whatever cooked/seasoned meat, and add veggies you like. Cook at 350° in the preheated oven for 15 minutes. Top with whatever shredded cheeses you like. Cook 5 minutes until the cheese melts.
Let pizza cool for a few minutes and then use a pizza-cutter 🍕 to cut diagonally like a pie. Serve! Yum!
The rustic bread is alot better with blt. Sourdough is the best though.❤
I think the Spanish in Galicia are secretly on Portugal's side and help in their disputes with Spain. Will you two get married already?!?!! 🤣
4 - yes bake your bacon as mentioned below. But, a lower temperature for a longer period of time works better.
You bring a smile to my face! I think we take some of our yummy food for granted and you help bring back the joy to it. I would agree with you and choose the rustic bread for the sandwich over white bread. It would make the flavor so much better. Your bacon does look really different from ours so I wonder if there is a taste difference or it is simply the way it is processed in Portugal versus the USA. I'm glad you are having such success with trying your recipes and finding ways to get a sample of America using Portuguese ingredients.
The BLT can be adjusted to anything you want, but the basic BLT is a fantastic starting point... Enjoy...
American bacon is smoked and thick cut. All the difference. Then vine ripened tomato and Real mayonnaise are a must! A great BLT on a warm summer evening with fresh made lemonade is heaven!
I normally put the bread in the toaster. You did a great job. They look great !
4 Hey from Georgia. My last BLT was in September with the last fresh tomatoes from my neighbor's garden.
You want American style streaky bacon for a BLT, the kind that gets crunchy. I've been on a BLT kick after not trying them for 50 years, the diner near me makes great ones. I usually get mine on rye toast.
I made one two days ago for dinner. One of my favorite sandwiches! The sandwich you made with the white bread is the typical BLT. Using Rustic bread elevates your sandwich to a Gourmet BLT, as long as the rest of it is made the ‘right’ way! Lol! Obviously there is NO right or wrong when you find what makes it YOUR best BLT! Good luck finding what YOU love!
And…
Hello from Montana, USA
The best way to cook bacon is on a sheet pan in the oven
Bacon on parchment on sheet pan. Put in COLD oven on bottom rack. Turn oven on to 400 American degrees. When bacon darts to sizzle move to top rack. Watch it!! When crisp pull it out. Done
I prefer cast iron pan, it goes super quick and gets really crispy :)
@@FractalNinja But there is so much more flavor in oven cooked bacon
@@steventyler3582 I agree with you. Plus, with a parchment paper the bacon does not stick, and you can then save the bacon fat to add flavor to other dishes!
@@johnvermette9466 for bacon in the oven, I use grilling foil, you can get it at Walmart
This is my favorite video you have made so far!!! I agree with many who say “Try it with American bacon (pork belly) instead of Canadian bacon (fatty ham with more meat and less fat)” But I also enjoyed your existential moment with BLT sandwiches!
Also, the amount of mayonnaise on the ‘American’ bread was perfect!👍
As an American, I can attest that white American bread is not that good. Rustic is always the way to go.
Try making a club sandwich. thinly sliced turkey breast, crispy bacon, lettuce, tomato and mayonnaise on toasted bread with a side french fries or a bag of potato chips.
Try making a cali club sandwich. thinly sliced turkey breast, ham, crispy bacon, swiss cheese, fresh avocado. Served on on toasted bread with sun-dried tomato, mayonnaise, lettuce and tomato. with a side french fries or a bag of potato chips
If Andre cannot get tukey breast the substitute for turkey breast is chicken breast
Try making Philly cheesesteaks. You’ll need hoagie bread, though. It’s a somewhat unique style bread.
A baguette would be a decent substitute.
I don’t know if he can get shaved ribeye or cheez wiz, though.
He might know it better as a sub. Only people from Philly and NJ call it a hoagie. I always called them hoagies but over the years have learned to call them subs because people around here don't know what a hoagie is.
BLT are the best with a Tomato right off the vine...all warm by the sunshine
YUMMMM 😋
dont know how he'll prepear it but right off the bread needs to be toasted, also get a good dose of black pepper in there and a little mayonase, your choise of brand, one good way to toast the bread is with a little butter on it then into the pan for a little and there you go! also if you can get your hands on ether itallian bread or peasant bread for a richer quality of bread. im curious whats ya'lls preference? ice berg or roman lettice??? hell sometimes i swap out the lettice completly for raw baby spinach, man thats good for a change! just need an ice cold beer to go with these beautiful lookin sandwitches, well done ER rock on bro
Can't forget the black pepper.
At least he didn’t make a BLT , like James Beesleys mom did, she put butter on the bread put in pan, put the mayo, lettuce and bacon and cheese on it and added another piece of buttered bread and grilled it until the cheese melted.
@@marydavis5234 ok, peanut butter?!, good god why
@@shardinhand1243 butter not peanut butter
@@marydavis5234 oh thats fine, butter works for toasting the bread.
My favorite line from the Portuguese chef --- "This has got to work because it's what I'm having for lunch."
Toast! (Bread must be toasted in the TOASTER!! Folks who don't can't call it a BLT) Crispy bacon (cook in oven slow at 300 for 30 to 35 min) at least 3 pieces of crisp, not burnt bacon) Tomato, Lettuce. Mayo on both pieces of toast.. tomato on toast first so the wet gets absorbed by the bread and not slide out all over.. bacon on tomato..lettuce on top of bacon.. second toasted bread. If you want to get adventurous, put slices of avocado on top of bacon. I'll forgive you doing weird things with the bread in the pan because it looked like it tasted good.
Toast is a matter of taste. I prefer the bread toasted too. But why are you saying it can't be a BLT if not toasted? The T is for Tomato, not toast! It's Bacon, Lettuce, & Tomato. BLT. Not Bacon, Lettuce, & Toast, silly.
@@Angi_Mathochist Yeah, so many people commenting are so rigid - can’t, must, only, never. . . We’re talking glorious peasant food here, not Escoffier.
So glad you made a BLT, André. It's a simple sandwich, but surprisingly tasty and satisfying. The European-style bacon you used is pretty close to what we would call "Canadian bacon" in the US. If you cut your bacon in half length-wise, you'd have the shape of our standard bacon, but ours has more fat content, resulting in crisp strips when fried.
A BLT and your tomato soup would be a hit anywhere! ❤️
I am Native Texan. I have a designated electric skillet that I use to make bacon, so I always have bacon drippins' (grease) for cooking. Greens, Blackeyed, crowder or field peas, Fried Cabbage, Corned Beef and cabbage, Charro beans, etc., and re- heating burgers or other meats on the stove (instead a microwave), bacon drippins' is a must. American bacon puts off a nice bit of grease, and makes it as crispy as you would like it. You would also like a Club Sandwich....a twist on a BLT but adding ham and a 3rd slice of bread, cut into quarters and held together with picks. I do sometimes flat grill our sandwiches, but I only use a toaster for BLT's. One of my other favs is a ALT...made same as a BLT, but with avocado instead of bacon.
Both sandwiches looked great! Your bacon doesn’t look like ours, though. I don’t know what the difference in taste would be and I personally prefer crispier bacon.
Use American style bacon and it needs to be crispy for texture. The best way to cook American style bacon to reach crispy is using an oven.
The whole world has bacon, lettuce and tomatoes. Is this sandwich not just a natural everywhere? Of course, I would have thought the same thing about PB & Js
Very nice! Another VERY American sandwich is a Fried Baloney sandwich! THICK sliced baloney on regular bread ( not toasted ) with a slice of raw onion and lathered with English Mustard ( not French-or German )
the yellow kind ! This and the BTL were the “ Go To “ sandwiches “ of the old American style diners or as we called them “ Greasy Spoons “ of the 30s, 40s and 50s.
You did America proud with those BLT's Andre! We got a bakery in town that does it on a rustic wheat just like that and it's a staple of the community.
Or maybe a BALT. With avocados from Mexico! In 2008 I was working out of town. The company put us up in a condo on the ski resort. We took turns cooking. We cooked 1/2 lb of bacon per person when we made BLTs.
3:30 That’s not bacon 🥓 !!!
It's back bacon, and you can get it here in the U.S. It isn't as fatty as our bacon.
Thanks for doing so many beautiful and classic American dishes. You can try using American bacon or maybe put the bacon in the oven, because it needs to be crispy bacon for it to work. Please keep up the great work, and keep on making more delicous food. There's a saying: "if you eat it deliciously, it's zero calories. " 😂 4
😋 that rustic bread looks amazing! Yes, I would choose lightly toasted (unbuttered, in the toaster) rustic!
The American classic is made with toasted bread, a garden-fresh tomato and lettuce, crispy streaky bacon, and a healthy slathering of mayonaisse. Season the tomato liberally with freshly cracked black pepper. A great way to crisp streaky bacon with smoking your kitchen or splattering grease all over your stove top is to cook it in the oven. Lay your bacon on a cooling rack, set that nside a shallow sheet pan and cover the bottom of the pan with water. The water stops the bacon fat from smoking, and also helps increase humidity inside the oven to minimize burning the lean part of the bacon before the fat crisps to perfection.
BLT club sandwich has 3 slices of bread and the ingredients on the top and bottom of the sandwich with a slice of toast in between. A Turkey Club is Turkey on the bottom and bacon on the top half. Very good, look it up it's a great sandwich.
I haven't had your bacon--looks good! We did a lot of these growing up on the farm. Whole grain or sourdough toasted in the toaster or on the buttered pan. Thick cut smoked bacon and fresh tomatoes from the garden. Deeply colorful lettuce and mayo. It varies for us from there. Sometimes salt and pepper, sometimes sliced avocado, sometimes smoked gouda, sometimes turkey thrown on or a sliced boiled egg. Yum no matter how they are done!
I just remembered the best BLT I've ever had was from the Capitol Grill in the capitol building in Austin Texas. Toasted and buttered American white bread, mayo, tomato and lettuce. The worker making the sandwich then reached into a bin of prepared, crumbly bacon (so thin and crispy it melts in your mouth), grabbed a big handful and smashed it onto the side with the veggies and smashed the other slice on top! It was perfection!
I worked 20 years for what was the world’s largest bakery. Trust me, you can’t import/export bread. The bread I delivered was baked the day before I delivered it. I credited any bread that hadn’t sold in 1 week.
American style is as close as you get. & really most not in America think that’s white bread. lol… I sold more wheat.
it really is a good sandwich. i'm glad you put your own Portuguese touch to our U S version of the BLT. also, love the apron too. 2 👍's up from me 🙂
6:55 100% my good man!, i love my country, and seeing other nations embracing our culture is wonderful, well, the good parts of american culture, i wont get political here, when i see imigrants that come to my country and want to be american themslves, and honor our history and culture that makes me feel proud of how far america has come. we arint perfect, but its the best place to live... well, most states are ^^; just avoid the big cities and more lawless states.
LOVE the simple joy of your finishes product...!
Have not had a BLT since early fall. A really good BLT requires garden fresh tomatoes. Those things you buy in a store are a poor substitute.
Generally I just have bacon and tomato with salt on the tomato. No mayo or lettuce.
i am loving the cooking videos so much
Our bacon has streaks of fat that adds flavor and crispness. Toast the bread in a toaster. Spread mayo on both pieces of bread. Add whole leaf lettuce. Then add tomato slice (salt and pepper), then bacon. Slice the sandwich in half. No butter. Here are other possibilities. A BLT&E adds a fried egg. A BLTE&C adds cheese. I only eat BLT in the summer because I only like fresh garden tomato.
When I order a BLT, I ask them to hold the L and the T. Add double on the B and make it extra crispy. Ummmm Heaven. :) .... Andre, your confidence in front of the camera has grown so much since you stopped doing the reactions to other people's videos. You actually look at the camera more often when you are talking to us. I enjoy your videos so much more now that you look at us when you talk. Love the apron!!! Salutations from the home of the Kansas City Chiefs and the home of KC BBQ!!!
BLT a summer treat. Tomato fresh from the garden, Duke’s mayo, smoked bacon and a side of buttered corn on the cob. Yum!
I always add fresh onion slices. Call them a BOLT
If you have any meatloaf left over, you could add a slice to the sandwich
Nice job! The best bread to use is the kind you like the most. The tomato has to be very ripe, the lettuce and bacon crisp. I was surprised that you didn’t use a toaster for your bread as it’s not really a grilled sandwich. This sandwich has many variations, and I often add a fried egg or two to the sandwich and use a little less bacon. When you add a fried egg, it changes from being a BLT (bacon, lettuce, and tomato) to a BELT (bacon, egg, lettuce, and tomato). Use lots of mayo and be sure to get the bacon very crispy. Yummmm! - 4.
Yes, i watched the video all the to the end, but I forgot the number you said to put in if we watch all the way through. You did an excellent job and bot sandwiches looked BEAUTIFUL!!!! Congratulations on another successful dish!
Andre, those BLT's look amazing! Either bread is fine, white bread is more traditional, but I would prefer the rustic bread. I usually only make BLT's in the summer months when fresh tomatoes are available, they're nice and light on a hot summer day, plus the tomatoes we get in winter never seem to ripen and are tasteless. American bacon is different but I'm sure the Portuguese bacon is just as good. The Portuguese lettuce and tomato look great! It's fun to watch your cooking videos and to see you enjoying real American food.
My favorite sandwich!!! I have 2 for lunch every Sunday! I use thick cut Applewood bacon, lettuce, tomatoes, and red onions, and sometimes I'll add cucumber, and then I'll add Dukes mayo and a dash of salt and pepper. Also, always toast the bread!
Sour Dough bread is a popular choice of bread for BLT’s here in the Midwest. You need bacon from pork belly and not back bacon for its higher fat content. Iceberg or romaine lettuce is usually the go too for lettuce. Brandywine tomato is my preferred choice. With green zebra if I’m doing a fried green tomato version. My favorite combination is San Francisco sour dough with Japanese mayonnaise, applewood smoked bacon, romaine lettuce, and fried green zebra tomatoes. I fry my green tomatoes in a buttermilk, flour, and cornmeal mixture. With salt, black pepper, Cayenne pepper, parsley, and paprika for seasoning. Fried in canola oil.
so many choices. American apple wood smoked "black peppered" THICK cut bacon (probably only find in America) - cast iron skillet gets it super crunchy (and never sticks), Ripe tomatoes sliced really thin but double stack them (one layer above, one below the bacon). Iceberg lettuce (its extra crisp "gotta be cold) maybe can only get it in America. Then gotta have "untoasted" white American bread mayo both sides ..... the key is the American bread "mashes" down and keeps all the good stuff from slipping out. Well then my friends no choice but cut on the bias and enjoy. Also no more difficult than yours just different assembly options! Love your new videos.
Throw some turkey and 1,000 island dressing on it for a turkey tower. A great after Thanksgiving leftover.
Hey, even if the bacon is not American bacon, I'm so glad you liked it!! It looks really good! If you can find the streaky bacon in thin strips, made from pork belly, that's American bacon. We like to cook it up really crispy for the sandwich. Either way, enjoy, my friend! It's so fun to watch you try these foods! It looks amazing! This sandwhich is really versatile too... you can change the type of bread, you can make "fancy" mayo like garlic or herb, you can add things like avocado. Experiment and enjoy!!
#4
4. All you need is some tomato soup. And you could've toasted the bread in the toaster on your counter behind you. Love the cooking videos.
Yes, between the mayo and the bacon, no more fat is needed. And it’s easier. Sometimes the easy way the right way.
The bread used is purely on what you prefer. I have made with many breads including pumpernickel. They are all good! Andre your sandwiches looked great, and we all KNOW they tasted delicious! Bon Appetit'
The bread aisles in the US are huge. There are a lot of varieties of bread and different brands of the same type of bread to chose from. The toppings is actually what makes a BLT not the bread. I agree with everyone on the cut of bacon. There are actually a lot of diagrams that show where different cuts of pork from from on the pig and what they are used for. I don't eat it, so I can't advise much.
My favorite sandwich! Love, love, love!!!! Good job! So glad you like it!