Aug 6, 2012

Towering B.A.L.T.

Everyone's talking about how this is the optimal time to use fresh tomatoes. So I jumped on the bandwagon and created a hearty B[a]LT sandwich for dinner. And this is the result:


  • 1 package organic applewood smoked bacon
  • 1 ripe beefsteak tomato
  • sea salt
  • freshly ground black pepper
  • 1 haas avocado
  • 1/2 lemon, juiced
  • 1 head iceberg lettuce
  • 4 Tbs mayonnaise
  • Freshly baked white or whole wheat bread, sliced 1/2 inch thick

Fry bacon in small-medium skillet on medium heat. Reduce heat as bacon cooks so not to overcook. Remove and dry on paper towel. Set aside. (Bacon tip: start in pan off heat. You're looking to cook the bacon in its own fat, try for that!)
Slice tomato and remove seeds and pulp. Lay on paper towel and sprinkle with salt and pepper. Set aside.

Pit and slice avocado. Pour lemon juice over and set aside.

Spread 1 Tbs. mayonnaise on inside of bread slices. Toast in large fry pan on medium temperature until golden on one side. Remove and set aside.

To assemble, start by spreading remaining mayonnaise on toasted bread, then lay lettuce, tomato, bacon, avocado. Top with second slice of bread. Makes two sandwiches.

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