BLT goes from simple to upscale fare

DINNER TONIGHT

August 02, 2006|By BILL DALEY | BILL DALEY,CHICAGO TRIBUNE

Even the Three Stooges never were as simpatico as bacon, lettuce and tomato, which is why the BLT has to be the simplest and most sublime sandwich ever invented.

Some days, though, you want to gild the lily just a little bit, and this recipe for upscale BLTs moves the sandwich from a simple lunch to a more adventurous summer dinner.

While any old bacon will do, try to use an artisan-style bacon, such as applewood-smoked bacon. Replace rubbery out-of-season red tomatoes with locally grown heirloom yellow and toss out the iceberg lettuce for a more exotic green arugula, perhaps. Lastly, replace the white toast with French baguettes split in half and spread with an herbal mayonnaise.

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

Upscale BLTs

Serves 4 -- Total time: 20 minutes

1/2 pound bacon

1/4 cup mayonnaise

2 tablespoons minced fresh basil

2 baguettes, split horizontally

2 large yellow tomatoes, thinly sliced

2 cups loosely packed arugula

Place the bacon in a large skillet over medium-high heat. Cook, turning occasionally, until crisp and brown on both sides, about 5 minutes. Remove from pan; drain on paper towels.

Mix mayonnaise with fresh basil in a bowl. Spread evenly onto baguettes. Arrange tomatoes on baguettes. Top with bacon slices and arugula. Place bread tops on each; slice on an angle to create 4 sandwiches.

Per serving: 544 calories, 27 grams fat, 5 grams saturated fat, 26 milligrams cholesterol, 61 grams carbohydrate, 15 grams protein, 969 milligrams sodium, 6 grams fiber

Menu suggestion

Marinated mushrooms

Smoked almonds, olives, sardines

Upscale BLTs

Peach ice cream

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