Jill rang me on her way home from running errands and asked if she could pick us up something for lunch. We had some stuff on hand that was close to expiring (tomatoes, ham, bacon from the morning, and rye bread) so I whipped up this sandwich. Super easy and likely not post worthy but I gotta stay fresh and current. You could throw a fried egg on it and call it breakfast.
Ingredients: Rye bread Dukes mayo Coarse grained mustard Touch of horseradish Shaved ham Roasted pepper bacon Cheddar cheese Plum tomatoes (sliced and put in paper towel)
It’s a sandwich people. Heat a pan on medium with olive oil. One side mayo, one side mustard/horseradish. Using a peeler scrape your block cheddar cheese and put it as much as you want on both sides. Add crisp bacon, sliced tomatoes (patted with paper towel to suck up some of the seed)s, and ham. Cook on both sides until cheese melts or bread toasted to your satisfaction.
We saw their show on tomatoes and GZ whipped up a killer looking BLT that the other chefs were gushing over. We put it on the list for Sunday night dinner. At the risk of committing a hyperbole foul, we will go on record that this is one of the best BLTs we have ever had.
The bacon on the top makes sure you fully taste it in every bite. Also, the open face allows you to experience all the levels of flavors instead of hiding them in the bread. You have the crunch from crisp bacon bookended with the toasted bread. Then the tang from the vinegar and goat cheese and tomatoes complimented by the creaminess of the avocado and mayo set it off. So simple and so fantastically fresh.
Ingredients for two sandwiches.
Crusty loaf of bread. Cut two slices from the middle to get the biggest slices you can.
4 slices of thick butcher cut bacon
2 heirloom tomatoes cut into thick slices
6 plum tomatoes sliced thinly
1 avocado, cut into 1/4-inch-thick slices
4 leafs of butter lettuce leaves
8 leafs of lemon verbena (sliced) GZ used tarragon but I had some lv in my herb garden.
1/2 of a red onion sliced thinly
2 tbs fresh goat cheese
2 tablespoons mayonnaise
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper, plus more for seasoning
Bacon – Preheat oven to 400 degrees.
1On a foil lined cooking sheet I laid the bacon down and topped it with onion and plum tomatoes and peppered it generously. I cook it hot for about 10-12 mins and then I turn my oven to 250 and go slower getting it to the texture you like. Turn it periodically. We like crisp bacon so it was in the 250 range for about 30mins in addition to the first 10mins at 400.
2. GZ sliced his heirloom tomatoes and covered this in salt pulling out some of the juices to coat with the bacon. I had some plum tomatoes that were ripe and used them for the bacon. Drizzle the red wine vinegar and olive oil on top of the slices of heirloom tomatoes and set aside.
3. Slice your avocado and add lime juice to keep from browning.
When your bacon is done, turn on your broiler and put your bread in there to crisp up one side (3-4mins)
4While toasting your bread, and cooling your bacon take your butter leaf lettuce pieces and verbena or tarragon and add some of the bacon grease ( tsp or so with some salt and pepper) Toss and coat it completely,
5 Assemble your sandwich by spreading a generous amount of Dukes mayo on the toasted side of your bread. Add lettuce, top with goat cheese, and then tomato and avocado slices. Finally top with the bacon.