Some things in life are best kept simple, like soap (none of this fancy, smelly stuff you have to carve off of a brick), instructions on building IKEA furniture, and sandwiches. I'm talking about the BLT, the second most popular sandwich in the United States and strangely enough the only sandwich my wife completely detests.
Personally I love them...it reminds me of a salad sandwich of sorts but leaves your mouth with that smokey after taste of bacon and little crunchy nuggets of sea salt.
I think everyone has there own preferred way of building the BLT, but mine must be on good chunky bread - the more seeds the better. I used a whole grain from La Brea Bakery, cut into thick slices.
The bacon, an apple wood smoked variety, was baked in the oven until it turned jerky-like and got all chewy and caramelized, while juicy slices of tomato and crisp fresh lettuce topped it all off. All in all it's a pretty simple recipe.
And that's where I split from the pack. Because sometimes simple is just too quiet. So I plopped a fried egg on top of my sandwich and it became the perfect brunch dish.
I was half way through eating this when I thought some shaved Parmesan would have been perfect on it, too. Maybe next time! I'm a sucker for things with fried or poached eggs, from burgers to crab cakes the yolk is like nature's own sauce.
It doesn't matter where I go for breakfast, I'll always order bacon and eggs with some kind of toast to make a sandwich.
Simple.
.png)
