Jun 14 2016
Every summer I anxiously await my first BLT with some good
garden quality tomatoes. For quite a few years now a local produce stand has
brought in early tomatoes from Tennessee about mid-June. They are at least a month ahead of local
tomatoes and they are good.
I went to my butcher to get some pork cutlets to have with
fried cabbage for our supper. On the way I went by where the produce stand sets
up to see if he had tomatoes yet. The stand was up but no tomatoes. When I went
into my butcher here he had some Tennessee tomatoes for sale. My supper plans
changed; I got two of the tomatoes $2.99 a pound and a pound of bacon!
It takes no genius to make a BLT but whoever paired these
together was genius. The sandwich was made before the 1900’s but no record of
who started it.
I went to the grocery to get bread or buns and they had corn
in the husks that didn’t look too old. I got four ears and found some French
Brioche buns that looked good.
I cooked the bacon, almost a pound, on my Traeger and
steamed the corn in my rice cooker. When the corn was done I made up our
sandwiches. They were made of some Hellmann’s may on the bottom, two layers of
bacon, a tomato slice, a layer of bacon, some Romaine lettuce, a layer of bacon
and some mayo on the top bun. We had butter, Penzey’s Sandwich sprinkle and
parmesan cheese on the corn.
That hit the spot and now when my garden tomatoes are ripe
and we have fresh local corn it will be even better!
My sandwich
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