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Monster BLT

I made this a couple of weeks ago. And suddenly, everything in my life made sense again.

Who doesn’t love a BLT?

See? Not one person raised his hand. Told ya.

Here’s how I made mine.

The Cast of Characters: Bacon, bread, mayo, chipotle peppers, Roma tomatoes, green leaf lettuce, and (optional) cheese and avocado.

Blt

I made this a couple of weeks ago. And suddenly, everything in my life made sense again.

Who doesn’t love a BLT?

See? Not one person raised his hand. Told ya.

Here’s how I made mine.

The Cast of Characters: Bacon, bread, mayo, chipotle peppers, Roma tomatoes, green leaf lettuce, and (optional) cheese and avocado.

Let’s do this thing.

I decided to do bacon the easy way: Put it on a drip pan and stick it in a 375 or 400 degree oven for 15-20 minutes, until it gets to the crispness you want.

I didn’t take a photo of the pan with the cooked bacon on it.

I’m disorganized that way.

Mix together some mayo with some of the adobo sauce from the can of chipotles, and you can chop up one of the peppers if you want the mayo mixture to be a little chunkier and spicier.

Chipotle mayo. Seriously one of my favorite things on earth.

Use it as a sandwich spread.

Use it as a veggie dip.

Use it as a salad dressing.

Use it as a moisturizer.

Actually, please don’t use it as a moisturizer.

I toasted the marble rye because I wanted to, and spread on some chipotle mayo.

I went back and forth on whether or not to toast the bread, and imagined that a big monster BLT would be easier to eat if the bread was really soft. But one of my very favorite hobbies is not taking my own suggestions, so I went ahead and toasted it.

I’m a rebel that way.

Then I laid on the bacon…

The L and the T…

And this was important! Salt and pepper on the tomatoes.

Then I spread another piece of toasted bread with the chipotle mayo…

Put the mayo side face down, then spread a little more on the top.

Then came the lettuce and (not shown) the tomato again…

Salt and pepper on the tomato, and another slice of chipotle mayo-smeared bread.

Come. To. Mama!

As you can see, I left off the avocado and the cheese, but you can surely add them and whatever else you want. I just didn’t want this to veer into the territory of a club sandwich, so I kept it pure and holy and unadulterated.

Except for that dang chipotle mayo, which really sent this sandwich into the stratosphere.

Enjoy, guys!

Here’s the handy dandy printable.

(Source: www.thepioneerwoman.com )

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