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What Makes Your "Best" 2012 BLT or Something Similar?

Paul Bacino

By Paul Bacino
in Cooking

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Smithy

Smithy

Posted
Posted

That's really pretty, Chris.

It really does depend on having the best ingredients, doesn't it? A winter BLT just isn't right, because the tomatoes won't hold up their end of the show.

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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SobaAddict70

SobaAddict70

Posted
Posted

5847187260_1793ec7649_o.jpg

Bacon, sucrine lettuce and slow-roasted Campari cherry tomato sandwich, with Dijon-herb aioli on toasted sourdough bread

Technically something I made last year, but it's now my #1 'go-to' BLT. #2 uses grilled white peaches instead of the tomato. Bacon from Flying Pig Farms at USGM.

  • 2 weeks later...
Paul Bacino

Paul Bacino

Posted
  • Topic Starter
Posted

This is an Oat Bread: Home_made Basil Pesto/ Meyo /Peppered Local Bacon I used a Beef-Master Tomato ( S and P'd pre dress ).. I prefer Cherokee

Pickled Cucumbers and green onion tops,, Corn a copia

7672716944_f646b332b8_h.jpg

Its good to have Morels

  • 12 years later...
lemniscate

lemniscate

Posted
Posted (edited)

Time travel 2025

 

I overbought bacon (I know, is there such a thing) from D'Artagnan when they had a more generous than normal sale.   My Mom loves their end and pieces, so I rounded out the order with slab for me that I wasn't sure I needed.  Mom loved the gift of her ends and pieces.

 

Sliced medium thick and oven baked, paired with halved Costco cherry tomatoes that I fried to softness in the bacon fat, on some random storebought sourdough.  No lettuce on mine thanks, or mayo.   Havarti cheese was added to the Households sandwiches by request.

 

Those bacon fat fried softened cherry tomatoes.......OMG.........so intense.   The bacon was worth the premium price (love you Mom) too.

Edited by lemniscate (log)
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lindag

lindag

Posted
Posted

A restaurant near my office in Portland offered a great BLTCO

Bacon, lettuce, tomato, cheese and onion.

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