BLTTT
By Ilan Hall
A triple tomato agonist take on the classic BLT, arguably the best sandwich ever created. This takes Spanish pan con tomate as the base, builds a second layer of nightshade umami with slow oven-roasted tomatoes, and then finishes with the crisp freshness of last of the season late summer/early autumn tomatoes. The smokey bacon must be thick to balance the power of the pomodoro.
Ingredients (14)
Ingredients (14)
Yellow Oven-Roasted Tomatoes
Crispy Applewood Bacon
Sandwich Assembly
Instructions
Yellow Oven-Roasted Tomatoes
Score the bottoms of the tomatoes (6–8 medium), blanch briefly in boiling water, and peel.
Slice in half and place cut-side up on a parchment-lined tray.
Drizzle with olive oil (3 Tbsp), season with salt (1 tsp), scatter garlic (2 cloves) and chili (1–2 small) on top.
Roast at 275 °F for 2–3 hours, until soft and concentrated.
Cool and refrigerate in their oil for 24 hours before using.
Crispy Applewood Bacon
Place bacon (6 slices) on a rack on a sheet pan.
Roast at 375°F for 18–22 minutes, until crisp.
Drain on paper towels.
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Ilan Hall is a chef, restaurateur, and TV personality who first won over audiences on Top Chef and later as host of Knife Fight. Trained in Tuscany and at the Culinary Institute of America, he went on to open boundary-pushing spots like The Gorbals, Esh, and Ramen Hood in LA's Grand Central Market. Known for blending creativity with a sense of play, Ilan brings the same energy to his home life, where he cooks, laughs, and experiments alongside his partner Ayame and their son Theo.