Saturday, June 8, 2013

BLT for Breakfast or Brunch

I woke up at 9AM this Saturday morning deciding whether to make French Toast stuffed with berries or not.

Between the decision of going to the BBQ fest at Madison Park today or not in NoMad (stands for North of Madison) area or not, I decided to make a hefty BLT sandwich.

The photo below shows you how I've assembled the ingredients to make my brunch.


Use a good quality brioche bread
Cooked bacon free of sodium nitrite
Bib lettuce
Onion sliced thinly 
Beecher's flagship cheddar cheese
Fleur de Sel and freshly ground pepper

Lightly toast the bread. Spread mayo on both pieces of bread.  Layer one side with lettuce, onion, avocado, tomato - then, season it with fleur d'sel and freshly ground pepper.  Top with about 3-4 pieces of slightly crisp bacon*  and slices of the cheese.  Top with the other piece of bread with mayo.

*I bake my bacon in a racked roasting pan lined with foil in the bottom (for easy cleaning - you just throw the oiled foil at the bottom after using) and arrange the slices on top for fat to drip on the foil.  Bake at 450F degree oven on middle rack of oven for 6 minutes on one side; turning it over after, and baking it for another 4 minutes on the other side until crisp but not burned.

I use the left over bacon for other uses and keep it in a plastic bag.  You can reheat quickly when needed.

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