BLT

 

I’m not consuming much bread these days but every now and then a sandwich sounds too good to pass up.  So I opted to make us a classic for dinner, a BLT.  I didn’t hold out on this one.  Ancient grain bread from Whole Foods bakery.  Thick cut bacon, hickory smoked.  A local orange heirloom tomato.  Frisee for a crisp and bold flavor.  And last but not least sorrel vegenaise.  I see sorrel every year at the farmer’s market and this year I decided to buy a bag.  The flavor is delightfully tart due to the presence of oxalic acid.  This citrus flavor added a nice little spark to my BLT’s.  Rather than leave the leaves whole I chopped up a few tablespoons and mixed them into the vegenaise before spreading it on the bread.

Pretty simple but entirely delicious.  BLT’s are a sandwich I don’t eat often but definitely one of my favorites.  The bread was earthy and chewy, the perfect companion for crispy bacon, melt in your mouth tomato, and tart greens.

BLT

  • – ancient grain bread, sliced and lightly toasted
  • – vegenaise
  • – handful of sorrel leaves, chopped
  • – frisee
  • – thick cut bacon, hickory smoked
  • – heirloom tomato, sliced thick
  • – salt
  1. Cook bacon.  I chose to do this in the oven.  Preheat oven to 375°.  Place bacon on a foil lined baking sheet, no overlapping, and cook 15-30 minutes until crisp.  Check after 15 minutes, rotate pan and cook more if needed.  
  2. Mix sorrel and vegenaise and spread generously on bread.
  3. Salt tomato slices.
  4. Layer in the bacon, lettuce, and tomato.  

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