A BLT Sandwich with a "G Factor" !
You’ve likely heard of—and savored—the iconic Bacon, Lettuce, and Tomato sandwich. The BLT is a harmonious blend of simplicity and indulgence, a perfect combo of crunch, juiciness, and savory decadence. But what if we told you there’s an even greater version of this beloved classic? Enter the BLT-G. The “G” stands for Garlic. Yes, Garlic—the culinary rock star that transforms anything it touches. The Bacon, Lettuce, and Tomato sandwich is an iconic staple of culinary simplicity, but allow me to introduce its sophisticated cousin: the BLT-G. The “G,” of course, stands for Garlic. Yes, garlic—nature’s pungent gift to flavor enthusiasts everywhere. Prepare yourself for the ultimate BLT upgrade, where crispy bacon, fresh lettuce, and juicy tomatoes meet the rich, aromatic embrace of garlic.
Let’s explore the secrets to crafting this mouthwatering masterpiece, blending science, precision, and culinary flair. Because while the BLT is deceptively simple, achieving perfection requires attention to detail—and a love for garlic.
The History of the BLT
The origins of the BLT are as layered as the sandwich itself. While its exact beginnings are unclear, sandwiches resembling the BLT first appeared in early 1900s cookbooks. The combination gained traction in post-World War II America when supermarkets made lettuce and tomatoes widely available year-round. By the 1960s, the BLT had firmly established itself as a cultural and culinary icon, cemented in pop culture by its no-frills deliciousness. The BLT’s enduring appeal lies in its balance: crispy bacon, fresh lettuce, and juicy tomatoes all tied together by the humble slice of bread. But that doesn’t mean we can’t take it further.
Why Add Garlic?
Garlic is the culinary equivalent of a mic drop. Its pungent, savory aroma can elevate any dish from good to unforgettable. In the BLT-G, garlic plays a starring role, infusing depth and complexity into every bite.
Raw Garlic: For those who like it bold, mince raw garlic and stir it into mayonnaise for a pungent garlic aioli.
Roasted Garlic: Sweet, caramelized cloves of roasted garlic can be spread directly onto your bread like butter for a subtle, nutty flavor.
Garlic-Infused Oil: Brush toasted bread with garlic-infused olive oil for a delicate yet unmistakable garlic essence.
The Bread: The Foundation of Greatness
A sandwich is only as remarkable as the bread it’s built upon. For the BLT-G, opt for a hearty, soft white bread with a tender crust. Why? Chewy crusts from French or Italian loaves may seem robust, but they’ll sabotage your first bite with excessive resistance. Instead, choose a bread that’s easy to sink your teeth into, creating a seamless harmony with the other ingredients.
I often refer to bread as the unsung hero of the BLT. It’s the canvas upon which the symphony of bacon, lettuce, tomato, and now garlic unfolds. Each type of bread offers its own textural poetry and flavor, creating a unique bite with every choice. Let’s begin with sourdough, the darling of rustic charm. Its tangy undertones and crisp, golden crust pair beautifully with the smoky richness of bacon and the garlicky tang of aioli. A lightly toasted sourdough slice provides just enough crunch without overshadowing the tender layers within. Then, there’s the pillowy allure of brioche, with its buttery sweetness that harmonizes like a love song with the salty, savory notes of the sandwich. For a heartier bite, whole-grain bread brings nutty depth and a wholesome chew that stands up to juicy heirloom tomatoes. If you’re feeling adventurous, ciabatta offers a spongy, airy interior and a crackling crust that’s perfect for soaking up every drop of aioli while delivering that satisfying crunch. For a softer, melt-in-your-mouth experience, turn to potato bread, with its tender crumb that embraces each ingredient like a warm hug, though it’s best toasted lightly to prevent sogginess. Then, we have the humble yet iconic white sandwich bread, the nostalgic choice that lets the bacon and garlic do all the talking; just don’t over-toast—it risks breaking the perfect bite. Finally, focaccia, with its olive oil-kissed surface and herb-studded allure, transforms the BLT into a Mediterranean masterpiece, especially when paired with roasted garlic and arugula. Each bread tells its own story, but the secret lies in balance: too toasted, and you lose the sandwich’s cohesion; too soft, and you miss the textural crescendo. Whatever your pick, bread is more than a vessel—it’s the beginning and end of every unforgettable bite.
The Science of Toasting:Butter each side of your bread and toast it lightly in a skillet. Butter not only enhances flavor but also creates a moisture-resistant barrier, preventing your sandwich from succumbing to the dreaded soggy bottom. Aim for a golden hue—dark brown edges result in crumbly bread shards and a roof-of-the-mouth battle no one signed up for.
Pro Tip: Don’t over-toast. A light golden crust strikes the ideal balance between crisp and tender, ensuring structural integrity without sacrificing biteability.
The Garlic Upgrade: The “G” Factor
Here’s where the magic happens. Garlic is the secret ingredient that transforms a classic BLT into a masterpiece, adding layers of flavor and a touch of culinary magic.
Let’s start with a simple approach. Before toasting your bread, rub each slice with a freshly cut garlic clove. The heat of the skillet will amplify the garlic’s natural oils, infusing your bread with subtle, fragrant notes. For garlic lovers, this step is non-negotiable. Want to take it further? Whip up a quick garlic aioli by blending mayonnaise with roasted garlic, a pinch of salt, and a squeeze of lemon. This creamy spread will transform your BLT into a sandwich worthy of a culinary award.
Next up is more raw garlic, minced and blended into a creamy mayo for a zippy garlic spread that electrifies your taste buds with every bite.
Or consider the mellow, caramelized allure of roasted garlic, its soft cloves mashed into butter or mayo to create a velvety base that seeps into the toasted bread, infusing each layer with a subtle sweetness. Take it up a notch with garlic aioli, a luxurious emulsion of garlic, egg yolk, lemon juice, and olive oil that brings a touch of French sophistication to your BLT. For crunch lovers, fried garlic chips are the ultimate topping, shattering like delicate petals and adding a nutty depth that pairs exquisitely with crispy bacon. If you’re feeling adventurous, drizzle on a garlic-infused oil, brushing it onto the bread before toasting for a fragrant foundation. Or, go bold with black garlic, its rich, umami-laden complexity spreading like aged balsamic over the layers.
For those who love spice, try blending roasted garlic with chili paste for a garlicky heat that dances with the smoky bacon. If subtlety is more your style, a sprinkling of garlic powder mixed into your salt and pepper seasoning enhances the tomato and lettuce without overpowering. Want an Italian twist? Spread a thin layer of garlic pesto, blending garlic, basil, and Parmesan for a herbaceous zing that takes your BLT to new heights. And don’t forget garlic butter, slathered on both sides of the bread before grilling, creating an irresistible, golden-crusted exterior. From raw to roasted, creamy to crisp, garlic weaves its way through the BLT, enhancing every element with its versatility and depth, leaving your taste buds in awe of this simple yet transformative ingredient.
The Sauce: Where Science Meets Flavor in the Ultimate BLT
The sauce is the glue that ties your BLT masterpiece together, elevating it from a mere sandwich to a culinary triumph. Let’s start with the undisputed champion: mayonnaise.
Mayonnaise: The Condiment King
Creamy, tangy, and perfectly smooth, mayonnaise is the quintessential BLT spread. It creates a luscious barrier that keeps your bread from soaking up tomato juices, ensuring a perfectly balanced bite every time.
Not a mayo person? I’ll level with you: a BLT without mayo is like a car without wheels—it might technically function, but it won’t get you very far. But don’t worry, we’ll explore alternatives (spoiler: most of them involve mayo) and some game-changing additions.
Beyond Mayo: Saucy Innovations
Whether you stick to classic mayo or venture into creative territory, the right sauce can transform your BLT.
Garlic Aioli: The BLT’s dream companion. This elegant blend of mayonnaise, roasted garlic, and lemon juice adds richness and complexity. It’s mayo, but with flair.
Pro Tip: Roasting garlic softens its sharpness, creating a sweet, caramelized depth. Minced or raw garlic works too, if you’re feeling bold.
Balsamic Mayo: Mix 2 tablespoons of mayo with 1 tablespoon of balsamic reduction for a tangy, slightly sweet twist. Or drizzle balsamic reduction directly onto your sandwich for a flavor explosion.
Mustard Mayo: Blend 2 tablespoons of mayo with ½ to 1 tablespoon of mustard (Dijon or yellow). It’s subtle, spicy, and sophisticated.
Sriracha Mayo: Stir 2 teaspoons of Sriracha into 2 tablespoons of mayo for a creamy heat. Adjust to taste if you like it spicier.
Fry Sauce: Equal parts ketchup and mayo—simple, nostalgic, and undeniably delicious.
Ranch Mayo: Combine 2 tablespoons of mayo with 1 tablespoon of buttermilk ranch dressing. Add a sprinkle of fresh dill for a fresh, herby kick.
Garlic Lover’s Sauce: Mix ¼ cup mayo with 2 tablespoons sour cream, 2 tablespoons mustard, and ½ teaspoon garlic powder. Dial up the garlic with finely minced or roasted cloves for an unforgettable flavor boost.
Chipotle Mayo: Blend mayo with chipotle peppers in adobo sauce for a smoky, spicy finish. Perfect for a BLT with attitude.
The Lettuce: Crunch Calibration
Lettuce is an essential element of the BLT, is a leafy green that carries centuries of history within its crisp folds. Originating in ancient Egypt, lettuce was cultivated not just for its leaves but also for its seeds, prized for their oil. Over time, this verdant wonder traveled through Greece and Rome, gracing the tables of emperors before making its way to modern salads and sandwiches. In the BLT, lettuce is more than a filler—it’s a textural hero, providing a refreshing crunch and a verdant counterpoint to the salty bacon and juicy tomatoes. Nutritionally, lettuce is a low-calorie powerhouse, offering a dose of vitamins A and K, folate, and fiber, all while adding hydrating freshness thanks to its high water content.
The choice of lettuce can define the personality of your BLT: green leaf lettuce brings a tender bite and a vibrant splash of color, while romaine offers structure and a satisfying crunch. For a more delicate touch, butter lettuce wraps your ingredients in a silky, almost luxurious embrace. And yes, even iceberg lettuce, often maligned for its simplicity, earns its place with a crisp snap that holds its own in the symphony of textures. Beyond the sandwich, lettuce serves as a humble reminder of balance, anchoring the indulgent bacon and creamy mayo with its light, refreshing presence. When preparing your BLT, ensure the leaves are thoroughly washed and patted dry, as no one likes a soggy sandwich. Layer it with care, letting the lettuce cradle the juicy tomatoes and shield the bread from excess moisture, creating a harmonious bite every time. In the BLT universe, lettuce may not steal the show, but its quiet elegance ties all the bold flavors together, reminding us that sometimes the simplest ingredients make the most significant impact.
Lettuce is the sandwich’s backbone of freshness and crunch, and your choice determines the sensory experience.
Green Leaf Lettuce: Soft yet crisp, this is my go-to. It provides enough crunch to feel satisfying without drowning out your auditory senses with every bite.
Romaine: A close second. It delivers a hearty crunch but stays balanced with a mild flavor.
Iceberg: A classic fallback. It’s unapologetically crunchy but can lack the nuanced flavor of its greener cousins.
Pro Tip: For the ultimate crunch-to-tenderness ratio, rinse and dry your lettuce thoroughly. Any residual water can turn your bread soggy, sabotaging your masterpiece.
The Tomato: The Flavor Powerhouse
Tomatoes, the red jewel of the BLT, are a fruit masquerading as a vegetable, bursting with sunshine in every bite. Hailing from the Andean regions of South America, these vibrant globes were likely orginally cultivated by ancient civilizations like the Aztecs before making their way to Europe via Spanish explorers. Initially met with suspicion as “poison apples,” tomatoes eventually became a cornerstone of global cuisine. Their journey from exotic novelty to beloved staple is a reflection of their versatility and irresistible flavor. Nutritionally, tomatoes are a treasure trove of goodness, packed with vitamin C, potassium, folate, and the powerful antioxidant lycopene, which has been linked to heart health and cancer prevention. In a BLT, the tomato isn’t just an ingredient; it’s the juicy, tangy star that harmonizes the crispy bacon, crisp lettuce, and creamy mayonnaise. Selecting the right tomato is key: opt for heirlooms with their complex, rich flavors, or vine-ripened varieties that promise a perfect balance of sweetness and acidity. Beefsteak tomatoes bring heft and juiciness, while Roma tomatoes offer a denser, less watery bite.
To elevate your BLT, slice the tomato thickly—about 3/8 of an inch—and lay the slices on paper towels to absorb excess moisture. This simple step ensures your sandwich isn’t soggy and each bite is perfectly proportioned. And don’t forget the seasoning— a sprinkle of flaky sea salt and a crack of fresh black pepper awaken the tomato’s natural sweetness and depth. Whether you grow them in your backyard, pluck them from a farmer’s market, or pick the ripest ones from the store, tomatoes bring life, color, and a burst of summer to every BLT, transforming it from a humble sandwich to a work of art.
Tomatoes are the star ingredient, but they’re also the most prone to error. A mediocre tomato—pale, mealy, or flavorless—can derail your BLT faster than you can say "Taco Bell tomato."
The Ideal Tomato: Opt for vine-ripened, Beefsteak, or heirloom varieties. Their bright-red flesh and intense juiciness are unmatched.
Timing is Everything: Tomatoes peak in summer. If you can’t find high-quality fresh tomatoes, consider growing your own or waiting for the right season.
The Science of Juicy Control: Slice your tomato to about 3/8 inch thick. Lay the slices on paper towels for a couple of minutes to absorb excess moisture. This simple step prevents your sandwich from becoming a soggy disaster.
Seasoning Secrets: Salt and pepper are non-negotiable. These tiny granules enhance the tomato’s natural sweetness and elevate its umami profile.
The Bacon: The Crispy Crown
Bacon—the savory, smoky heart of a BLT that lends its soul to every bite. Bacon is a cured and often smoked slice of pork, traditionally from the belly or back of the pig, though turkey and plant-based options are rising stars in the culinary world. Its origins trace back thousands of years to ancient China, where curing meats with salt was a preservation necessity. Europeans refined the practice, and the word "bacon" is derived from Old High German "bacho," meaning "back meat." Nutritionally, bacon is a double-edged sword; it’s a rich source of protein and essential B vitamins, like niacin and B12, but it also carries a hefty dose of saturated fat and sodium. Moderation is the key to embracing its indulgent decadence. In a BLT, bacon’s role is non-negotiable—it provides a crispy, salty contrast to the juicy tomato, the creamy spread, and the refreshing lettuce. Choosing the right bacon can elevate your sandwich to celestial heights.
Thin-cut strips crisp up delightfully, shattering with each bite, while thick-cut bacon offers a chewy, meaty experience. For a flavor twist, consider applewood-smoked or maple-cured varieties, which add a subtle sweetness to complement the tang of the tomato. Fry your bacon until golden and crispy, draining it on paper towels to remove excess grease and maintain the sandwich's textural integrity. For adventurous palates, try candied bacon with a light brown sugar glaze, or pepper-crusted bacon for a spicy kick. Whether layered in neat rows or crisscrossed for extra crunch, bacon is the essence of indulgence that transforms a BLT from simple to sublime, reminding us why it’s a breakfast, lunch, and anytime favorite.
Bacon provides the salty, savory backbone of the BLT, but not all bacon is created equal.
Thin-Cut Bacon: The goal here is shatteringly crispy strips, not chewy slabs. While thick-cut bacon shines at breakfast, it can overpower a delicate sandwich. Instead, layer multiple thin slices for the perfect crunch-to-bite ratio.
Cooking Method: Bake your bacon in the oven for evenly crisp results with minimal cleanup.
Reimagining the “B” in BLT: A Scientific, Culinary Adventure: Bacon Alternatives: The (other) Crispy Crowns
While bacon is the traditional powerhouse in a BLT, it’s far from the only option. With a bit of creativity, you can swap out bacon for alternatives that cater to vegetarian preferences, explore other meats, or even push the boundaries of flavor and texture. Let’s dive into some delicious substitutes that still give you the satisfying “wow” factor.
1. Crispy Tempeh Strips (The Plant-Based Contender)
Tempeh, a fermented soybean product, is a versatile, protein-packed alternative to bacon. When sliced thinly, marinated, and pan-fried, tempeh transforms into a smoky, umami-rich delight.
Why It Works: Fermentation enhances tempeh’s savory flavor, while a quick soak in a marinade of soy sauce, smoked paprika, maple syrup, and liquid smoke creates bacon-like magic.
Texture: Crispy on the edges, tender in the middle—perfect for your BLT.
Pro Tip: Fry the strips until golden brown for the best crunch-to-chew ratio.
2. Shiitake Mushroom Bacon (For Earthy Elegance)
Shiitake mushrooms, with their naturally meaty texture, are an inspired choice. Thinly sliced and roasted with olive oil, salt, and smoked paprika, these fungi develop a smoky, crispy character.
Why It Works: Mushrooms contain glutamates, natural compounds that enhance savory flavors, giving them an umami kick similar to bacon.
Texture: Crisp and slightly chewy, delivering a satisfying bite.
Pro Tip: Roast at 375°F (190°C) for 20–25 minutes, tossing occasionally, for perfectly crisp edges.
3. Turkey Bacon (The Leaner Meat Option)
If you’re looking for a lower-fat meat alternative, turkey bacon is a popular go-to. Made from ground turkey, it’s seasoned and shaped to mimic traditional bacon, offering a leaner but still flavorful choice.
Why It Works: It provides the meaty essence of bacon without the heaviness.
Texture: Generally crispier and less fatty than pork bacon.
Pro Tip: Bake or pan-fry until golden brown, as turkey bacon can overcook quickly.
4. Prosciutto (The Gourmet Upgrade)
Thinly sliced prosciutto is a luxurious swap that brings a delicate, salty punch to your BLT. While it’s not crispy like traditional bacon, a quick stint in the oven can add a subtle crunch.
Why It Works: Prosciutto’s natural saltiness and slight sweetness complement the fresh components of a BLT beautifully.
Texture: Silky and tender when raw; crispy and light when baked.
Pro Tip: Bake slices at 375°F (190°C) for 10 minutes to achieve a crisp, bacon-like texture.
5. Smoked Salmon (The Surf & Turf Twist)
For a seafood-inspired take, smoked salmon adds a luxurious, savory layer to your BLT. Its smoky flavor pairs surprisingly well with the classic ingredients.
Why It Works: Rich in omega-3s and bursting with flavor, smoked salmon brings a sophisticated twist to the sandwich.
Texture: Velvety and rich, with a melt-in-your-mouth quality.
Pro Tip: Pair with a dill or caper aioli for an extra layer of flavor.
6. Coconut Bacon (The Unexpected Plant-Based Favorite)
Coconut flakes might seem like an odd choice, but when tossed with soy sauce, maple syrup, smoked paprika, and a touch of liquid smoke, they mimic bacon’s smoky-sweet profile surprisingly well.
Why It Works: Coconut’s natural fat content and ability to absorb flavor make it an excellent plant-based stand-in.
Texture: Crispy and flaky, with a light crunch.
Pro Tip: Bake at 325°F (165°C) for 10–15 minutes, stirring occasionally to prevent burning.
No matter which alternative you choose, the goal is to balance the saltiness, smokiness, and crunch that bacon traditionally provides. Pair your choice with perfectly ripe tomatoes, crisp lettuce, and a spread that complements the flavors—garlic aioli, anyone? Experiment with these alternatives to discover your favorite way to reinvent the classic BLT. Whether you’re a carnivore, a vegetarian, or somewhere in between, there’s a “B” for everyone!
The Avocado: The Modern Upgrade
While the classic BLT predates widespread avocado availability, we now live in the golden age of this creamy green fruit. Adding avocado transforms your sandwich into a BLTA—an evolution worth embracing.
Choose Wisely: A perfectly ripe avocado should yield slightly to pressure without being mushy. Slice it thin and layer it atop your bacon for a luscious, buttery texture.
Flavor Boost: Sprinkle a pinch of salt and pepper on the avocado slices to enhance their flavor.
Assembly Rules and Pro Tips
Once you’ve selected your sauce, slather it generously on both slices of toasted bread. Then layer your lettuce, perfectly seasoned tomatoes, crispy bacon, and creamy avocado (if using). Add a final sprinkle of salt, pepper, or fresh herbs to bring it all together. The sauce isn’t just an afterthought; it’s where your BLT gets its personality. Whether you keep it classic or add the "G" for garlic, this is your moment to create something truly spectacular.
So, mayo lovers and skeptics alike, dive in and discover how a well-crafted sauce can make your BLT unforgettable.
Layer Thoughtfully: Start with garlic-toasted bread, then add mayo or aioli, lettuce, seasoned tomatoes, crispy bacon, and avocado.
Press and Slice: Gently press your sandwich to meld the layers. Slice it diagonally or into rectangles—your choice. But skipping the slice? Prepare to unhinge your jaw.
Taking the BLT to the Next Level
Ready to push boundaries? Try these variations and additions:
Fried Egg: Adds richness and a yolky drizzle.
Sprouts: A fresh, peppery crunch.
Pickled Cherry Peppers: A tangy kick.
Roasted Red Pepper: Sweet and smoky depth.
Pimiento Cheese: Swap out mayo for creamy Southern flair.
Cheese Varieties: Cheddar, feta, provolone, goat cheese—explore the spectrum.
Fried Green Tomatoes: Replace traditional slices for a Southern twist.
Thinly Sliced Radishes: A crisp, peppery surprise.
Your BLT, Your Rules
A BLT is more than a sandwich—it’s a blank canvas for culinary creativity. Whether you stick to the classic or embrace bold new ingredients, remember: the joy of the BLT lies in its perfect harmony of flavors and textures.
Now, go forth and craft a BLT that’s as extraordinary as you are. Bon appétit!
Let's Explore Other Tasty and Yummy Sandwitches
The world of sandwiches is a vibrant tapestry of flavors, textures, and cultural influences, each sandwich telling a unique story. Let’s explore twelve of the most beloved sandwiches across the globe—each one worthy of a spot in any foodie’s heart.
First, the Club Sandwich—a towering trio of toasted bread, layered with turkey, bacon, lettuce, tomato, and mayo, a cousin of the BLT that brings an extra layer of protein and crunch. Its crispy, savory goodness makes it a perfect candidate for garlic mayo, adding a zesty punch.
The Reuben, a quintessential deli sandwich, is made with rye bread, corned beef, Swiss cheese, sauerkraut, and Russian dressing. It’s tangy and rich, and while not naturally paired with garlic, a touch of garlic aioli could amplify its savory depth.
The Croque Monsieur from France features ham, Gruyère cheese, and a béchamel sauce, baked to a golden, bubbly perfection. This indulgent creation is soft and crispy, and a garlic-infused béchamel would elevate it to a whole new level.
The Panini—a beloved Italian grilled sandwich—comes with endless variations, often made with mozzarella, basil, tomatoes, and prosciutto. A light smear of roasted garlic could make the flavor burst even more, creating a warm, toasty embrace.
The Pulled Pork Sandwich, a Southern classic, is made with slow-cooked, tender pork slathered in barbecue sauce, usually served on a soft bun. This sandwich would shine with a roasted garlic sauce, balancing the richness of the meat and tang of the sauce.
The Muffuletta, a New Orleans favorite, is a round, crusty bread filled with a tangy olive salad, Italian meats, and provolone. With its bold, briny flavors, garlic could complement the olives and meats, adding complexity.
The Banh Mi, a Vietnamese fusion of French baguette and Asian ingredients, is stuffed with pickled vegetables, cilantro, jalapeños, and grilled pork or chicken. A garlic-infused mayonnaise is practically essential to highlight the sandwich's refreshing contrast of flavors.
The Po’Boy, another Southern classic, comes with shrimp or oysters, fried and served on a soft French roll with lettuce, tomatoes, and remoulade. Garlic would beautifully mesh with the remoulade, giving the sandwich an extra savory oomph.
The Fish Finger Sandwich, popular in the UK, is typically made with battered fish fingers, tartar sauce, and lettuce. Garlic would work wonders in the tartar sauce, enhancing the creamy, tangy elements.
The Melted Cheese Sandwich (or Grilled Cheese in the U.S.) is a comforting classic—bread and cheese, griddled to crispy, golden perfection. This simple yet iconic sandwich could benefit from a light brush of garlic butter on the outside, creating an aromatic crust.
The Steak Sandwich, often made with thinly sliced steak, onions, and peppers, could use a garlic butter sauce to complement the tender meat and caramelized onions, enhancing its savory richness.
The Jerk Chicken Sandwich, a Caribbean favorite, uses marinated and grilled jerk chicken, often served with slaw and a soft bun. Garlic pairs perfectly with the spicy jerk seasoning, adding an extra layer of flavor.
Lastly, the Veggie Sandwich is a diverse creation, typically made with fresh vegetables like cucumbers, tomatoes, lettuce, and avocado, often with hummus or cheese. Garlic could be added in a creamy aioli or infused into the hummus for an aromatic finish. Each of these sandwiches offers a unique flavor profile, yet garlic, in its many forms, can elevate most of them—bringing out hidden layers of flavor, from roasted sweetness to pungent spice. Garlic’s versatility can make any sandwich feel even more indulgent, a testament to its culinary power.
Jere Folgert is a rare combination of a scholar, garlic farmer, a dad of identical twin boys, a computer specialist, and visual filmmaker. His career has been shaped by diverse experiences and long hours in the field. He has been honored with awards for his work in farming, mapping, GIS, teaching, and wildlife films. Visit ww.GROEAT.com if you are looking for garlic!
Washington's Dream - SNL
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George Washington (Nate Bargatze) tells his soldiers (Kenan Thompson, Mikey Day, Bowen Yang, James Austin Johnson) his dream for the country. Saturday Night Live. Stream now on Peacock: https://pck.tv/3n1IyzK Subscribe to SNL: https://goo.gl/tUsXwM Stream Current Full Episodes: http://www.nbc.com/saturday-night-live WATCH PAST SNL SEASONS Google Play - http://bit.ly/SNLGooglePlay iTunes - http://bit.ly/SNLiTunes SNL ON SOCIAL SNL Instagram: / nbcsnl SNL Facebook: / snl SNL Twitter: / nbcsnl SNL TikTok: / nbcsnl GET MORE NBC Like NBC: / nbc Follow NBC: / nbc NBC Tumblr: / nbctv YouTube: / nbc