Summer's ultimate sandwich

It's prime tomato season! Sink your teeth into the city's best locavore BLTs.

0

Comments

Add +
  • Photograph: Virginia Rollison

    Pork Belly BLT at Recette

    Recette
    For his Sunday-brunch-only BLT, chef Jesse Schenker swaps out cured, smoked bacon for the same cut prepared a different way---he braises pork belly with white wine, honey and aromatics for four hours and flattens it overnight. The meltingly soft meat is crisped up in a pan and piled on focaccia-like lengths of stecca from Sullivan Street Bakery. Lemon-dressed heirloom tomato wedges (cherokee purples when we visited) and peppery baby arugula cut through the fat, while tender sweet-potato fries provide an earthy counterpoint. 328 W 12th St at Greenwich St (212-414-3000). Sunday brunch only. $15.

  • Photograph: Jakob N. Layman

    'wichcraft

    'Wichcraft
    For just a couple of months every summer, when local tomatoes are at their peak, you can get a BLT from Tom Colicchio's superlative sandwich chain delivered straight to your door. Executive chef Mike Barbera opts for the hefty consistency of beefsteak tomatoes from Pennsylvania's Eckerton Hill Farm, and matches them with tender baby lettuces, heritage applewood-smoked bacon and rich house-made aioli. You can choose your bread---including ciabatta, pullman, multigrain and rye---but we like ours on feathery slices of country white. Various locations; wichcraftnyc.com. $9.87.

  • Photograph: Virginia Rollison

    BLT at BKLYN Larder

    Bklyn Larder
    Andrew Feinberg, Francine Stephens and Sergio Hernandez keep the classic sandwich simple at their artisanal food shop. Meaty cuts of lightly smoked Burgers bacon from Missouri are covered with fresh local lettuces and thick slabs of seasonal tomatoes, such as cherokee purples from Maxwell's Farm. The traditional slick of Hellmann's mayonnaise---here spread on soft slices of Grand Daisy sourdough pullman---gets an herbaceous boost from olive oil and tangy punch from sherry vinegar. 228 Flatbush Ave between Sixth Ave and Bergen St, Park Slope, Brooklyn (718-783-1250). $8.50.

  • Photograph: Virginia Rollison

    Fatty Cue BLT

    Fatty 'Cue
    The B is the marquee ingredient in the BLT at Zakary Pelaccio's Southeast Asian barbecue house. Chef Corwin Kave cures Heritage Foods USA pork belly with toasted coriander, Thai chilies, lime zest and fish sauce for five days, and then smokes it for about seven hours. Crispy strips are paired with thin slivers of heirloom tomatoes from local farms like the Brooklyn Grange, plus spicy mustard greens and sweet Lola Rosa lettuce. The fillings are sandwiched between two airy pieces of griddled pullman bread, which is slicked with a sriracha-spiked aioli. 91 South 6th St between Bedford Ave and Berry St, Williamsburg, Brooklyn (718-599-3090). Brunch only. $11.

  • Photograph: Jakob N. Layman

    The Red Cat

    The Red Cat
    Chef Bill McDaniel puts a baroque twist on the standard. He starts with ultrapungent North Country Smokehouse bacon from New Hampshire, chipotle-mayo-slathered ciabatta bread and seasonally changing varieties of sweet, juicy tomatoes, like heirloom brandywine or green zebra. The combo would be good enough on its own, but McDaniel embraces a more-is-more mentality: Layered atop the standard ingredients are sweet dates, creamy avocado, salty feta, crispy slivers of radish and wilted romaine dressed in a pecorino-and-pumpkinseed pesto. 227 Tenth Ave between 23rd and 24th Sts (212-242-1122). Lunch and brunch only. $14.

Photograph: Virginia Rollison

Pork Belly BLT at Recette

Recette
For his Sunday-brunch-only BLT, chef Jesse Schenker swaps out cured, smoked bacon for the same cut prepared a different way---he braises pork belly with white wine, honey and aromatics for four hours and flattens it overnight. The meltingly soft meat is crisped up in a pan and piled on focaccia-like lengths of stecca from Sullivan Street Bakery. Lemon-dressed heirloom tomato wedges (cherokee purples when we visited) and peppery baby arugula cut through the fat, while tender sweet-potato fries provide an earthy counterpoint. 328 W 12th St at Greenwich St (212-414-3000). Sunday brunch only. $15.

Users say

0 comments