The World’s Biggest BLT, from The BLT Cookbook
I wrote the following passage more than a year before the construction of the first World’s Biggest BLT. The idea to do it, how to do it and what it would look like appeared to me in an instant as I worked on the manuscript. I called the people whom I thought should be involved, all agreed to join me and I included the information in the book. When the day came, the sandwich so closely resembled what I had originally envisioned that it gave me chills. The primary difference was that we decided to not toast the bread because a blow torch would effect only the surface layer and would not heat the bread through.
Imagine a BLT that stretches for dozens of feet, covering table after table nearly as far as you can see. In September 2003, I will construct such a sandwich, the World’s Biggset BLT, at the Kendall-Jackson Winery Heirloom Tomato Festival. Assisting me will be students from WOW!, the Worth Our Weight Culinary Apprenticeship program for underserved youth founded by chef Evelyn Cheatham. 
We’ll use propose torches to toast the bread, made by Craig Ponsford of Artisan Bakers. Tomatoes will be from the winery’s garden, just a few yards from the sandwich. The bacon wil be dry-cured from Niman Ranch and the mayonnaise, of course, wil be Best Foods. Jennifer Sheehan and Anne Hayes, who oeprate Sisters Farm in Sebastopol, will plant a row of lettuce for the sandwich project. After the BLT is assumbled and its length certified by representatives of the Guinness Book of World REcords, we’ll sell it for $2.00 an inch and donate the money to the apprenticeship program. Patrick McGuinn, a friend and filmmaker (SPF 2000, Kill Me Tomorrow, Baby Blue) from New York, is producing a short documentary about the sandwich. © 2003, The BLT Cookbook by Michele Anna Jordan; Morrow Books.
