I am a huge BLT fan.
With summer upon us and
warm tomatoes fresh from the
vine almost at our fingertips, I say
YES to this sandwich.
A Thomas Keller creation:
The Spanglish Sandwich
What you need:
3-4 slices of bacon
2 slices of Monterey Jack cheese
2 slices of toasted rustic country loaf (pain de campagne)
1 tbsp of mayo
4 tomato slices
2 leaves of butter lettuce
1 teaspoon butter
What you do:
Cook the bacon until crisp, drain on paper towels
Place slices of cheese on one side of toasted bread.
Place in toaster oven or under broiler to melt.
Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce
On non-stick skillet, melt butter over medium heat.
Fry egg, turning over briefly when the bottom is set (keep yolk runny)
Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius)
Place sandwich on plate and slice in half, letting yolk run down sandwich.
I can hardly wait.