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Sunday Supper: Keep It Simple – B.L.T.

October 3, 2010

Sometimes, you don’t want to slave over the stove for your Sunday Supper. Especially, when it’s football season. What I want is something quick, something tasty, and something I can hold with one hand so I don’t miss any of the games.

This is my go-to sandwich. I made it a few weeks ago, when tomatoes were at their peak, but this recipe is too good not to share.

My B.L.T. has thick cut, pepper bacon, a rosemary-garlic mayonnaise, and crisp hearts of romaine leaves on toasted bread. The mayo really makes this an extraordinary B.L.T.

Rosemary-Roasted Garlic Mayonnaise

(recipe courtesy of Vivek Surti)

1 c. mayonnaise (I use store bought)

3 T chopped rosemary

6 cloves roasted garlic

Kosher salt and black pepper

Get the roasted garlic cloves and smash them with the side of your knife. You want the garlic cloves to almost become a “schmear”. Add the rosemary, garlic schmear, and black pepper to the mayonnaise. Season with salt.

*NOTE: This is a great mayo to keep on hand. It’s great on any sandwich, in a chicken salad, or as a dip for french fries.

Bacon, Lettuce, and Tomato (B.L.T.) Sandwich

(recipe courtesy of Vivek Surti)

2 slices of bread, toasted

3 slices of bacon, cooked

2 thick slices of tomato

a few leaves of romaine hearts

Rosemary-Roasted Garlic Mayonnaise

I usually bake my bacon in the oven for about 12-15 minutes at 375 degrees. You could also cook it on the stovetop.

Get a slice of bread and spread some mayo on it. Put the tomato slices on the bottom. Season the tomato. Then put 1/2 the amount of lettuce you want on the tomatoes. Season the lettuce. Add the bacon. Then, another layer of lettuce. Top with the other slice of bread that has been generously slathered with more mayo.

*NOTE: The reason I put lettuce on either side of the bacon is so the bacon doesn’t get soggy because of contact with the mayo.

Now, that was quick. Get back to the game!




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