The theories about the origin of the Bacon, Lettuce and Tomato sandwich run parallel to the geography and history of golf. Some believe it is the descendant of an English tea sandwich from the Victorian era. Others, like BLT expert Michele Jordan, affirm that it is a variation of the American club sandwich.

It seems like turkey was a delicacy reserved for the club car passengers in the early nineteenth century trains. So, the BLT –without the turkey– became a “downgraded”, safer, and simpler evolution of the exclusive club sandwich.

As any golf instructor would argue, safer and simpler is always a good strategy, particularly around the greens. In that spirit, LPGA Professional and Class A Instructor Liz Cooper, has adopted the BLT –in this case Ball, Lean, and Triangle—for safe and simple low-running chips.

 

These are the steps for a satisfying golf BLT:

    1. B is for ball.  Place the ball close to your back foot.
    2. Lean your weight onto your left leg.
    3. T is for the triangle between shoulders and wrist as you rock the club back and forth.
    4. BLT together should look balanced, compact, and fluid.
    5. Just pick the spot where you want your ball to first hit the green and watch your crisp and juicy BLT roll into the hole.

Finally, pick up your ball from the hole or make your gimme putt, and celebrate with the salty, warm, soft, cool, and crispy textures of your favorite Bacon, Lettuce and Tomato sandwich.