When it comes to making a sandwich, there’s one classic filling combo that people tend to go for again and again.
Yes, that’s right, I’m talking about the BLT.
By now pretty much everyone should know what these three letters stand for – bacon, lettuce and tomato.
And making one of these tasty treats couldn’t be easier to do, or at least that’s what we thought.
But it turns out that all this time we might not have been making the best BLT we could have. The horror!
In a post on social media in 2019, David Chang, the founder of Momofuku noodle bar in New York, claimed there’s a way to make your BLT sandwich “taste better” and it’s all to do with the type of tomatoes you use.
His post since appears to have been deleted but his comments have proved of interest since the chef recently discussed BLTs on his podcast, The Dave Chang show.
Now, normally I don’t spend too much time deliberating over tomatoes in the supermarket, but that is where I’ve been going wrong, according to Chang.
The original post stated that BLTs should be made with “s***ty hothouse tomatoes” instead of “perfectly ripe summer ones”.
He wrote: “I adore summer tomato season but think BLTs taste better with s***ty hothouse tomatoes than perfectly ripe summer ones.
“Less juicy, right acidity and texturally better in relation to iceberg lettuce and crisp bacon.”
As well as this, the chef also shared the one ingredient he thinks people should never add to a BLT – avocado.
His post proved controversial, with many people disagreeing with his comments on tomatoes.
One person replied: “For a generic mass produced diner BLT sure, but it’s possible to make a gourmet BLT with good tomatoes.”
Another wrote: “One of the few things I have to disagree with you on.”
A third added: “In season garden beefsteak tomato is the best for a BLT.”
Someone else branded his statement “blasphemy”.
However not everyone was against the idea, with other users agreeing with the chef’s thoughts on tomatoes.