Quick & Easy BLT Sandwich
Bacon + Lettuce + Heirloom Tomato + Fresh Baked Multigrain Loaf Bread = YUM!
This version of the classic BLT sandwich features ingredients currently in our CSA baskets and available at the B&O Railroad Market in Rockville each Sunday. It is a delicious meal that can be prepared in 30 minutes. You could always make the bacon for breakfast and save some until lunch….yeah, right!
Quick & Easy BLT
1 tomato (RoofTop Hot heirloom Cherokee Purple & German Green Tomatoes available now!)
1 bunch lettuce (RoofTop Hot Gourmet Heirloom Salad Blend available now!)
1 bunch basil (RoofTop Hot organically grown Genovese Sweet Basil available now!)
1 loaf bread (RoofTop Hot Multigrain Sourdough Loaf available now!)
6 slices bacon
mayonnaise (I love Duke’s)
balsamic vinegar (optional)
hot sauce or marinated hot peppers (optional)
salt and pepper to taste
Cook the Bacon: Preheat oven to 400˚F. Line a baking pan with foil. If you have a metal rack, place that on top of the pan. If not, place the bacon directly on the foil. Bake for 10 minutes, then flip bacon over. Bake for 10-15 more minutes until desired crispiness, checking often so it doesn’t burn. Cool bacon on paper towels.
Assemble the Sandwich: Slice the bread and place it on a plate. Add a thin layer of mayonnaise, then place tomato slices on the bread. Season with salt and pepper. Sometimes I like to add 1/8 teaspoon balsamic vinegar to the tomatoes as well.
Add washed lettuce to the sandwich and a dash of hot sauce, if desired. I like to use RoofTop Hot’s heirloom gourmet salad blend because it contains tender heirloom lettuces and peppery arugula for a surprise in every bite! Did you know Baltimore has an heirloom lettuce? Baltimore Oakleaf lettuce originated in the 1880′s and is named for it’s oak leaf shaped leaves.
Add basil and bacon to the sandwich.
Complete the Sandwich: Place the two sides together. Easy & delicious!