Saturday, April 7, 2012

Week 14: Sandwiches - BLATs

There are so many great ideas for good sandwiches out there. Mmm I love sandwiches. After a busy weekend, we wanted to make a low key but tasty dinner.  We tossed around the idea of making some french dips, but Andrew brilliantly suggested BLTs. 

When we were standing at the bacon looking for what we wanted, a fabulous butcher came over and offered to season some thick cut bacon straight from his butcher block.  We briefly looked at each other and said "DUH. Yes." We went with the chipotle seasoning and it smelled fantastic. 

Fresh tasty ingredients are the trick.  The lettuce has to crunch, the avocado has to be soft, and the tomatoes have to be juicy.

We bought a nice loaf of artisan bread and it toasted beautifully.  It had a nice crispy edge with a soft warm middle.

I used grapeseed mayo and while I generally take objection to mayo, on toasted bread for BLTs is one of my few exceptions.

Bacon on top of the tomatoes.

A few slices of the avocado.

The lettuce on top to hold it all in.

And you have one amazing sandwich. 

Such an easy quick dinner I don't know why I don't make these more often. 

1 comment:

  1. I love the East coast, but one of the saddest parts about moving from California is how much more expensive avocados are out here. Chipotle bacon and avocado on artisan bread?! Must have been amazing!