Local Takes on the Classic BLT
Aching for some bacon? Try these local takes on the classic sandwich.
By Marianne Hale May 22, 2012
This article originally appeared in the June 2012 issue of Seattle magazine.
DOT’S DELICATESSEN
Dot’s bacon is dry-rubbed and smoked in house, then laid on sourdough slices from Macrina Bakery with heirloom tomatoes (when in season), mixed baby head lettuce and fresh house-made aioli. $7. Fremont, 4262 Fremont Ave. N; 206.687.7446; dotsdelicatessen.com
THE SWINERY
Perhaps the Swinery’s entry should be called the PBLT, because the chefs use thick, crispy slices of pork belly accompanied by chicken liver pâté mayo, mixed greens and tomato, all snuggled into a Macrina brioche. $8. West Seattle, 3207 California Ave. SW; 206.932.4211; swinerymeats.com
CHERRY STREET COFFEE HOUSE
Cherry Street’s BLT is full of classics (a heap of bacon, Roma tomato, romaine lettuce and mayo), but you get to choose your own bread: pita, wheat, olive or ciabatta. $7.25. Multiple locations, including Pioneer Square, 103 Cherry St.; 206.621.9372; cherryst.com
WEST 5
The smoked bacon, Roma tomato and crispy romaine sandwhich is baked on Italian-style como bread from Grand Central Bakery. Slip in some slices of avocado for 95 cents more. $8.95. West Seattle, 4539 California Ave. SW; 206.935.1966; westfive.com
LECOSHO
Bacon from famed local purveyor Zoe’s Meats, spicy arugula and a slow-roasted Roma tomato make up the bulk of Lecosho’s FNBLT but it’s the addition of spicy aioli and a halved soft-boiled egg that make this fantastic. $12. Downtown, 89 University St.; 206.623.2101; lecosho.com