Not Chicken Or Fried Eggs: Ina Garten Transforms BLTs With This Delicious Protein

BLT stands for bacon, lettuce, and tomato and refers to a sandwich that gained popularity after World War II as diners became popular throughout the United States, tomatoes became more readily available year-round, and waitstaff needed a quick way to scribble down orders. It's said to have been a pared-down version of the club sandwich, which may have originated in the late 1800s in Saratoga Springs, New York. Nowadays, many restaurants and home cooks have come up with brilliant riffs on the classic BLT, adding everything from eggs to avocado (or both, in this eggs Benedict BLT recipe) and even replacing the tomatoes with sliced peaches. In Ina Garten's recipe, however, she elevates this humble sandwich with one notable ingredient: lobster!

The pricey crustacean is a great addition to a BLT since its meat has nuanced flavors that complement the other elements of this iconic American sandwich. The meat has a sweet flavor that's especially pronounced in Maine lobster, and it plays off the sweetness of ripe tomatoes beautifully. Lobster also has a bit of umami, the fifth taste that gives many favorite foods their savory qualities, and that savoriness is highlighted by the bacon, whose saltiness also accents the seafood's brininess. The mayonnaise enhances the lobster's rich, buttery mouthfeel, and the lettuce adds freshness to the entire sandwich. The tip also works fantastically well with the more assertively flavored spiny lobster, especially if it's grilled or broiled, which brings out flavors that pair beautifully with the toasty notes of the bread.

Lobster isn't the only seafood you can use to elevate your BLT sandwich. Crab meat also works beautifully, regardless of the species you use. Its meat tends to be sweet, and like lobster, it pairs well with the sweetness of tomatoes. For a more seasonal variation, try using soft-shell crabs — they are often fried whole, giving them a subtle crunch. You can also go for shellfish such as oysters, fried clam bellies, or poached shrimp. And if shellfish just isn't your thing, regular old fish works just fine. Try making your BLT with salmon, whose rich taste complements the smoky bacon wonderfully. You can also opt for canned tuna, especially a high-quality one.

But you're not just limited to seafood when it comes to assembling a BLT. As mentioned, eggs are a popular addition to this sandwich, but they don't have to be fried. Try adding slices of hard-boiled egg to your handheld, or you can even forgo the smear of mayonnaise in favor of a creamy egg salad. You can double up on the cured meats by adding things like ham, pepperoni, or pastrami, or you can substitute any of these for the bacon.

And don't think that you can only add one thing to your meal. You can take all of this advice and make a super BLT with almost every letter in the alphabet. However, if you want to really follow in Ina Garten's footsteps, make sure to use her favorite mayonnaise brands.