How WWII Popularized the BLT

There’s nothing quite like a BLT for when you need an elegant sandwich ASAP. They’re filling, easy to make, and just about everyone loves them. And, as we have seen in recent years: they’re endlessly customizable. But, there was a time when these sandwiches were not yet the lunchtime staples they are today. Many foods that became popular because of World War II did so because they were served to soldiers or came in ration packs. But, the BLT has a story that stays on the home front.

The BLT sandwich might have been around in 1900 but few people were writing about it. Instead another, similar sandwich was much more popular: the club sandwich. Club sandwiches are essentially BLTs with a slice or two of turkey and some cheese, depending on the style. They get the name from being served in private social and sports clubs and casinos. These sandwiches are served hot, making them an easy lunch meal that is both inexpensive and satisfying. However the barest of these sandwiches was described in 1889 as being chicken or turkey with ham on whole wheat bread, served warm.

There’s no mention of veggies or mayonnaise or cheese- just a plain sandwich.

The first mention of what we would call a BLT comes in 1920 in a cookbook which simply calls them “bacon and tomato sandwiches” and advises they be served with gherkins. It wasn’t until the 1940s that they become known (in print anyways) as BLTs. One theory on the name is that it was easier for waitresses to jot down “BLT” than the entire phrase, one of many shorthands in lunchrooms and roadside diners cross the US.

But, what made this sandwich so popular around this time? There is a theory that when women hit the factories, garages, and machine rooms as workers to replace men who had gone to serve in World War II, that the lack of time to cook pushed sandwiches -and specifically BLTs- into the forefront of American fare. With no time to make food from scratch as many wives had done prior to the war, simpler meals and snacks came to be relied upon- not only for their families, but for themselves. Working women now had to either buy a lunch at a diner or bring their own in their lunch pails.

The rise of supermarkets in the 1930s-1950s meant that lettuces and tomatoes could be purchased all year, not just in the warmer months. This meant BLTs could be had any time of year.

The bread slicing machine was invented in 1928 and by the 1930s sliced bread was available in nearly all supermarkets. This pushed sandwiches into the limelight as one of the easiest quick meals a body could make. Prior to this time many women would have been not only slicing their own bread, but baking it as well. All of these steps would have been far too time consuming for women doing war work to commit to.

By the 1960s the BLT had a firm place in luncheons, restaurants, diners, and even at the dinner table. The simplicity of this sandwich is unmatched: you only need a few ingredients and it turns out delicious every single time. Serve with chips, fries, or a baked potato and you’ve got a whole meal with minimal effort.

During various food fads optional toppings such as alfalfa sprouts, chipotle mayo, or sliced avocado have sometimes been added to elevate the BLT a little bit. But, even at its plainest this sandwich is tastier than most, which is as much a reason for its popularity as the scant amount of time it takes to make one!