A BLT FOR THE 21ST CENTURY
With garden fresh tomatoes in abundance in our part of the country, there is nothing better than a BLT on a hot summer day, topped off with a nice glass of iced tea ... or so we thought.
Last weekend we were fixing a BLT when we realized that we had no lettuce, were almost out of mayonnaise and the only bacon we had was peppered bacon. Elizabeth, being sort of British by nature ... well, her father was born on the Isle of Man ... said we would just have to make due with what we had. So, we have arrived at a Bacon, Basil, Spinach and Tomato sandwich with a bit of a kick. Give this a try and serve it with some of the home made pickles.
BBST for Two
(Bacon, Basil, Spinach and Tomato)
5 slices of crispy cooked pepper bacon, cut in half (Works well with Turkey bacon, too, but add a few slices)
4 spinach leaves
4 basil leaves
1 large ripe tomato, thinly sliced
4 slices of lightly toasted Pepperidge Farm White Sandwich Bread (Yeah, but it works best for these sandwiches)
Spicy Mayonnaise (see below)
Spread mayo on the toasted bread. Place tomato, 2 1/2 slices of bacon on top of the tomato and top with the basil and spinach leaves. Put toothpicks in each half to hold it in place and cut in half VERY carefully.
Serve with kettle chips and lemonade.
Two tbsp mayonnaise (please do use REAL mayonnaise!)
1/2 tsp chipotle peppers in adobo sauce (we buy a small can of them and they keep well in a container in the refrigerator) or any spicy ground Mexican pepper will do. Add a bit, taste, and add a bit more. You could use a dash of cayenne and/or a shot of hot pepper sauce if that's all you have.
1/4 tsp fresh lime juice
Stir all ingredients together.