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.
- – ancient grain bread, sliced and lightly toasted
- – vegenaise
- – handful of sorrel leaves, chopped
- – frisee
- – thick cut bacon, hickory smoked
- – heirloom tomato, sliced thick
- – salt
- 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.
- Mix sorrel and vegenaise and spread generously on bread.
- Salt tomato slices.
- Layer in the bacon, lettuce, and tomato.