BLT with Homemade Mayonnaise and 7 Grain Bread


I know what you’re thinking…a BLT?? Can that really be considered a ‘recipe?’ I would argue ‘YES’ in this case, because while most of us have had a classic BLT, how many of us have tried one with homemade mayonnaise and fresh baked and toasted multi-grain bread? It also doesn’t hurt to get the best quality bacon you can find and a couple of the local tomatoes that are in abundance right now here in the DC area. When all these factors are in place, the classic BLT is transcendent. It encompasses all the flavors and textures of a meal in a five star restaurant and just seems to hit all the right notes of salty, tangy, crunchy, and smooth. Back to the mayo though…homemade mayo is a different thing entirely from what you buy in a jar from the store. The homemade version is tangier and more flavorful with a texture that is SO smooth and silky…and it’s easy to prepare if you’re ready to do a little whisking! Next time you’re craving a classic BLT, take a little extra time to make your own mayo (and bread!) and you’ll see why the BLT classifies as a fancy recipe in our book!

BLT-023 Katryn’s Wine Pairing: Picket Fence 2013 Pinot Noir
Rating: 8.75 out of 10.0

When I was thinking of what type of wine I wanted to pair with the BLT I only knew one thing…that I wanted it to have notes of pepper. I’m not totally sure why that was so important to me but it just seemed right with all the flavors of the BLT!
This wine fit the bill…it had aromas of black cherry and currant and flavors of oak and vanilla…and the black peppery spice that I was looking for. The fruitiness was a nice contrast to all the savoriness of the sandwich while the peppery spice of the wine complemented the earthiness of the bacon. MMmmm.

BLT-022 Nathan’s Beer Pairing: Riot Rye Pale Ale, Monocacy Brewing Co.
Rating: 8.0 out of 10.0

For our BLT pairing we wanted a beer that was light enough to wash down the rich flavors of the bacon and mayonnaise but still bitter enough to cut through the fat and oil of the same ingredients. A rye pale ale with its bitter rye and hop characteristics seemed perfect to cut through the rich flavors while at the same time remaining light enough to honor the BLT’s casual summer attitude. The only negative to this beer that I could point out is a slightly ‘vegatable’ flavor and aroma when drinking on its own.


Classic BLT

1 sandwich


2-3 slices good quality bacon
1-2 leaves green leaf lettuce
2 slices multigrain bread (recipe follows)
2 tablespoons mayo…or however much you want! (recipe follows)


1. Spread bread with a healthy amount of your homemade mayo.
2. Place bacon on bread and top with lettuce.
3. Place second slice of bread on top and enjoy!!

Multi-Grain Bread with Sesame, Flax and Poppy Seeds:
From this recipe


1/2 cup unsweetened multi-grain cereal (such as 7-grain…we used Bob’s Red Mill)
2 cups boiling water
1 envelope dry yeast
4 1/3 cups (about) bread flour
1 tablespoon olive oil
1 tablespoon dark brown sugar
1 1/2 teaspoons salt
2 teaspoons sesame seeds
2 teaspoons flax seeds
2 teaspoons poppy seeds
2 cups water


1. Place cereal in large bowl. Pour 2 cups boiling water over. Let stand until mixture cools to between 105°F. and 115°F., about 20 minutes.
2. Sprinkle yeast over cereal. Add 1 cup bread flour, oil, sugar and salt and stir until smooth. Gradually mix in enough remaining bread flour to form dough. Cover dough; let rest 15 minutes.
3. Mix all seeds in bowl. Turn out dough onto floured surface and sprinkle half the seeds over the dough. Knead until smooth and elastic, adding more flour if sticky, about 10 minutes. Oil large bowl. Add dough to bowl; turn to coat. Cover bowl with clean kitchen towel. Let dough rise in warm area until doubled, about 1 hour.
4. Punch down dough. Turn out onto lightly oiled surface. Knead briefly and shape into a loaf. Place the loaf into a lightly greased 9×5 inch loaf pan. Cover with towel. Let rise in warm area until almost doubled, about 30-40 minutes.
5. Preheat oven to 425°F. Brush loaf with water and sprinkle with remaining seed mixture.
6. Bake loaf until golden and crusty and tester inserted into center comes out clean, about 30 minutes. Transfer to rack and cool.(Can be made 1 day ahead. Wrap in plastic; store at room temperature.)

From this recipe


1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn


1. In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you’ve got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.
2. Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

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