July 17 2016
I call these Mom’s BLT’s because that’s how she made them,
with white bread. Back then white bread, usually Sunbeam or Wonder Bread, was
used for our bread and butter, toast and sandwich buns. I like them this way sometimes.
I fried the bacon on my Traeger at 300 deg. grill level and
took about 50 minutes. I had Romaine lettuce and some Tennessee tomatoes for
the sandwiches. I had leftover potato salad too.
I have been seeing a recipe for custard cornbread I wanted
to try. I took a shortcut though and used a cornbread mix with a cup of corn
and poured the cup of cream in the middle instead of making from scratch. It
took 35 minutes at 350 deg. It looked great out of the oven but I didn’t have
any custard in the center. Mine came out just like cornbread. I will have to
make one from scratch and see how it does.
I made up my BLT with mustard on the bottom, about 8 slices
of bacon, two tomato slices and lettuce, with Mayo on the top bread. Sure tasted
good, never get tired of bacon!
The
cornbread was not a flop though, the wife said the best cornbread I ever baked!
Cooking the bacon
Ingredients for the cornbread
Adding the heavy cream
All done
Building my BLT
My supper
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