Is this sandwich in the raw? I don't know for sure. But, is it very simple and very delicious? Yes indeed.
I couldn't decide last night between making a salad with bacon, chevre, and cherries or making BLTs. Why not combine the two ideas? was the solution. And, a new favorite summer treat was born. - fiveandspice —fiveandspice
Test Kitchen Notes
Cherries are such a summer fruit ... and bacon is just good anytime. This sandwich was delicious, summery and a fun way to use cherries. If you love cherries as much as I do, load up on them so they can shine through with all that the chevre and bacon! - thehappycook —Victoria Ross
thick slices of really good, center cut, nitrate free, bacon
slices of quality, hearty whole grain bread
1 1/2 - 2 tablespoons
chevre, at room temperature
cherries (one of the dark sweet varieties), pitted and halved
leaf of fresh young lettuce or a small handful of arugula, if you prefer
Fry the bacon until crisp and transfer it to a plate lined with a paper towel or brown paper to briefly drain.
While the bacon is frying, lightly toast your bread. Spread half of the chevre on each slice of bread, while the bread is warm.
Break the bacon slices in half and put them on one of the slices of bread. Carefully arrange your cherry halves on top of this, and finally add your lettuce leaf. Top with the other piece of toasted bread.
Take your plate and a beer with nice citrusy hop flavor out to the porch. Open wiiiide! Take a bite. Yum.
I like to say I'm a lazy iron chef (I just cook with what I have around), renegade nutritionist, food policy wonk, and inveterate butter and cream enthusiast! My husband and I own a craft distillery in Northern Minnesota called Vikre Distillery (www.vikredistillery.com), where I claimed the title, "arbiter of taste." I also have a doctorate in food policy, for which I studied the changes in diet and health of new immigrants after they come to the United States. I myself am a Norwegian-American dual citizen. So I have a lot of Scandinavian pride, which especially shines through in my cooking on special holidays. Beyond loving all facets of food, I'm a Renaissance woman (translation: bad at focusing), dabbling in a variety of artistic and scientific endeavors.