11 July 2011
This has to be my all-time, favorite summer sandwich. I have to admit, when it's 90°F outside, I don't do much cooking. I do spend a lot of time thinking about what to fix for dinner that requires little to no cooking. This sandwich is my twist on a BLT. The tomatoes and bacon are present plus I've added roasted turkey and guacamole. Lettuce doesn't keep well in my house so unless I know we're going to use the whole head in our meal, it rarely gets thrown in the mix.
I prepare the guacamole using minimal ingredients. This one has jalapenos, avocados, sea salt and lime juice. I mash them together using a mortar and pestle I purchased from Ikea. I never use a recipe, I just add everything to taste. If you like your guac spicy, go heavy on the jalapenos. I did try to dice the jalapenos pretty fine so I wouldn't bite into a chunk of heat while eating my sandwich.
Next, I spread the guacamole on a whole grain bread. I made this 9-Grain loaf but you can find similar, yummy specimens at Wegman's (7-Grain Sourdough Loaf) or at Super Target (Archer Farms Artisan Harvest Grain Loaf).
I try to build the sandwich so the tomatoes are in the middle. Layering the roasted turkey first, helps to create a barrier and prevents the bread from getting soggy. This turkey was thin sliced from the deli counter at my local grocery store.
Next, I add the tomatoes. These tomatoes were fresh from my local farmers' market. The tomatoes really make this a seasonal sandwich. I'm very picky about my tomatoes. I will only eat them when they are the reddest ripe at the height of the season. I sliced these as thin as I could. All the layers create a tall sandwich and I wanted to make sure it was easy to eat.
Finally, I piled the crispy bacon on top. This bacon also came from my local farmers' market. It's a lightly smoked, thicker cut. I like to bake my bacon on a cookie sheet in the oven. Frying bacon on the stove top with toddlers underfoot is a little cumbersome and nerve-wrecking. I lay the slices on the sheet so they are just barely touching, put them in the oven at 375°F, and turn them every 6-8 minutes until they're nice and crisp. Then I make sure to save all the bacon grease for a later recipe (bacon fat makes everything taste better!).
That's it. To finish, I put the lid on the sandwich and cut it in half. This is a highly requested item in my house. My kids tend to steal everyone's bacon before they eat the remainder of their sandwiches but the rest of us enjoy the complexity of textures and flavors created in this easy summer treat.