When Was The Last Time You Had A BLT?

Three different people I chat with yesterday said they were going to have a BLT for dinner after I told them I was going to my mother’s house for BLT’s. And, I know you can actually smell the sandwich in your mind…heck, you can even hear it, can’t you?

20120913-131534.jpgThe bread is crisp on the outside and soft on the inside. You have to open wide because you piled the inside with crisp lettuce, fresh tomatoes and bacon perfectly cooked to crispy on the outside and soft on the inside. But bacon is impossible to cook that way, isn’t it? Nope and I’ll explain how in a minute. For now, just close your eyes and taste that first bite.

Want one for dinner tonight? Here’s what you do:

At the store buy a fresh white artisan loaf in the bakery. I bought this one at Wegman’s.

20120913-132303.jpgBuy unsliced bread so you can slice it yourself. I like my bread so think it won’t fit in the toaster.

20120913-132433.jpgPick up one big beefsteak tomato for two sandwiches. Get any crispy lettuce (I actually like Iceberg, believe it or not) but we used some Romaine my mom had in the refrigerator. I tried to get some slab bacon cut in the deli (count on 4 thick slices per sandwich) but they actually ran out earlier. Who knew there would be such a big run on bacon? Instead I bought thick sliced bacon which was just fine.
20120913-133033.jpgLast, and save the arguments and debates for my Facebook page, you need to use real mayonnaise. Not low-fat or shudder to think, non-fat because if you are blowing it on the bacon why on earth pollute it with fake mayo.

 

Also, when I say mayo you could also substitute a yummy aioli.20120913-133519.jpg

Begin by folding each piece of bacon in half and putting it into a heavy skillet on medium high heat and cooking the first side until crisp. Turn each piece and cook to crisp outside then drain on paper towels. When you fold the bacon you get the crispy outside tender inside I described earlier

 

20120913-133957.jpgTo assemble the sandwich, slice the bread into thick slices (3/4″-1″) and toast on the top rack of your broiler outside first. Turn over when golden (remember, bread goes from brown to burned in seconds so watch carefully). Put two pieces of bread on each plate. Slather each piece of bread with mayo. Cut tomato into 1/4″ slices and place on one piece of bread per sandwich. Layer four slices of drained bacon on each tomato and then the lettuce. Cover with other piece of bread.

20120913-134131.jpgPush down to smash the sandwich then cut in half in a quick motion with a sharp knife.

Admire it. Smell it. Photograph it and enjoy.

 

Have a yummy day!

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Chicken Caprese Sandwich

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Sorry friends, but I haven’t a second to write a column. It’s way too nice outside and I have tons to do at work.

Instead I had my son do the cooking and will share with you a yummy sandwich recipe he learned from me some years ago.

It uses a rotisserie chicken (any seasoning would do but we like the garlic one best), fresh mozzarella and a good crunchy bread.

Chicken Caprese Sandwich

1 Rotisserie Chicken
1 Fresh Ciabatta Bread (or other flat loaf)
D’Avolio’s Tuscan Herb Olive Oil
1 Garlic Clove
6-8 Fresh Basil Leaves (spinach is a good substitute)
1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Italian Seasoning

Remove chicken from bone and shred. Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning. Put basil then a layer of chicken on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn. Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.

Grilled Turkey Sandwiches

1 Comment

An Original Recipe by Jude Russo Caserta

One loaf flat Ciabatta Bread or 4 Kaiser Rolls

D’Avolio Extra Virgin Olive Oil

1 Garlic Clove

Slice bread or rolls in half and put under broiler until lightly toasted

Brush D’Avolio Extra Virgin Olive Oil and rub garlic over bread.

Layer turkey on bread and with slotted spoon, drain salsa and put on top.  Press down.  Slice bread in quarters.  Serves 4

Variation: layer slices of fresh mozzarella cheese on salsa