This week, we’re focusing on making meals in the heat of the summer. Nobody likes to make their already-warm house even warmer by making dinner, so we’re exploring meal ideas that don’t generate very much heat. One of the best warm weather options is a sandwich, and one of the best sandwiches – hands down – is Bacon, Lettuce, and Tomato.
Our BLT, however, is special. We add sharp cheddar, zingy yellow mustard, sharp red onion, and most importantly, a fried egg with a runny yolk. As a bonus, we suggest you include fresh basil leaves and a pinch of celery seed, as well. Once you’ve tried our B.E.L.T.s, you’ll never go back to a plain ole BLT again!
4 slices of your favorite bread, toasted (we especially love dill rye!)
6-8 slices of bacon, fried
1 beef steak tomato, sliced
2 eggs, fried until over-easy (keep that yolk runny!)
2 slices extra sharp cheddar (we prefer Tillamook)
4-6 leaves of green leaf lettuce
1 red onion, sliced into thin strips
Salt and pepper
OPTIONAL: a pinch of celery seed
OPTIONAL: fresh basil leaves
Toast your bread slices. Evenly spread mayonnaise and mustard on one side of each. Divide the bacon, cheese, lettuce, basil (if using), onion, and tomato between the bread slices. Season generously with salt, pepper, and celery seed (if using). Place an egg on each sandwich, top with the last pieces of bread, and serve immediately.
Amplify the fresh flavor of your tomatoes by briefly marinating them! Simply whisk together 2 TBSP red wine vinegar, 1 TBSP extra virgin olive oil, salt and pepper to taste. Coat both sides of each tomato slice in the mixture before placing them on your sandwich. You won’t regret it! (Source: America’s Test Kitchen)
If you’re not a mustard fan, consider making your plain mayo into an aioli. Add minced garlic, chopped fresh basil, and a squeeze of fresh lemon juice to your mayonnaise before spreading over the bread slices. ((chef’s kiss))