Author Notes: I forget how much I love a good sandwich. The routine of putting of fixings on bread day after day turned me off of them for lunches, and they rarely feel quite enough like "cooking" for dinner. But to forget that sandwiches can be really, really good is a nothing less than a tragedy. Last Sunday we had the perfect combination of bacon in the freezer and veggies in the crisper drawer that a BLT was all I could think of. And it was just enough cooking. —soyemily
pieces rustic, crusty on the outside, soft on the inside, bread
pieces crispy bacon, broken in half
splashes olive oil
sliced mild cheddar
a few leaves of Boston lettuce
a delicious heirloom tomato, sliced
cup rinsed alfalfa sprouts
a handful of cucumber slices, with or without peel
a ripe avocado
- Cook bacon & toast bread. Working in a studio apartment with 3 whole outlets, I prefer the broiler to a toaster. It also eliminates the need to stick to generic sizes of bread slices.
- Drizzle olive oil on one of the slices of bread. This will be the base.
- Layer the following:
- Sliced cheddar, lettuce, tomato, sprouts, cucumber, bacon.
- On facing slice of bread, "spread" your slices of avocado. I like mine to mostly keep its shape, but a little bit of pressure helps it to stick and not slide its way out of my sandwich.
- Place top slice on & enjoy.
- This recipe was entered in the contest for Your Best Recipe Using Heirloom Tomatoes