Is there anything simpler or better for an almost-summer lunch than a BLT sandwich? Perhaps a BLAT sandwich because I do love an avocado. For this one, Andy kept it true to the original, and on my lunch break I stepped onto the backyard patio and indulged in this summer treat. There are no tricks involved in the making of a BLT. Toast the bread, if you like, and be sure to slather mayonnaise on both pieces of it, but that’s about it. The ingredients take care of themselves, and there’s nothing tastier than that pink mix of tomato juice and mayonnaise that always ends up running down your hand. I’m not so proper to pretend that I don’t lick it up.
