Open Face BLT

At the moment, I am having serious computer difficulties.  I’ve bought a new laptop, because the old is freezing up at in-opportune moments, but unfortunately my graphics programs are at the moment 1) unfindable, or 2), and ultimately worse, not compatible with whatever Windoze has decided they should be un-compatible with this year, and so they refuse to run, so far.

So, at the moment, I cannot resize down.  This photo is taking up WAY too much WordPress space, but I need to post. SOMETHING.

Anyhows… Bread.  When all those people were stocking up on bread at the supermarket before Hurricane/Tropical Storm Irene, I simply ignored bread and hit up matches and cat food.  (The cats are still feeding off of what I bought then.)  Bread.  Carb-loaded bread.  Something like 1 slice of bread being equivalent to two tablespoons of sugar at a pop.  Don’t really need that!

But.  Saturday.  I really really longed for a tomato sandwich.  Seriously, this is what kept me sane the week I worked in a factory as a temp, packing up faux soup mixes for Nestles.  It was August, I believe, a couple decades ago, and my parents had plenty of home-grown tomatoes.  I picked them, sliced them, and set them, with a little mayo, between slices of bread.  Nothing much else wanted to stay down.  They had us running, running, running, with set small slices of time for break, “lunch”, and break.  I say “lunch” because this was second shift, starting at 4 pm.  It didn’t help that the packing line was geared to an average female height, and I am six foot one.  Anyhow.  Tomato sandwiches.  With real tomatoes, and real flavor, they rock.

On that job, I ate a tomato sandwich, and had another when I got home.  Actually, I think it was only half a sandwich each time.  It was a stressful adventure.  Actually, I quit because they required a 20 minute notification before you had to use the facilities, and since my personal case of endometriosis was going to crop up the following week (with about 5 minutes of internal warning), I decided the smart thing to do was to pre-empt the factory, and just quit.

So anyhow:  to make an open face, toasted, BLT sandwich (tonight’s dinner):

1 slice real fresh baked toast.

2 slices bacon, fried to moderate crispiness.

1 farm fresh (real) tomato.

2-3 slices of a crispy lettuce leaf

On your slice of bread, lay out the lettuce, then the freshly-cooked and still-warm bacon (just crispy, not charcoal-heavy crispy).  Over this layer thin slices of farmstand or other real tomatoes.  Place in oven pre-heated to 375 F.  Cook there for about 8-9 minutes.  Remove and serve.  One slice of bread with toppings serves one.

I procured my loaf of bread from Bantam Bread Company.  They are excellent, because what they produce is diverse.

With half a loaf:  1– still warm, so I ate some in situ. 2 — room temperature sandwich with tomatoes. 3 — cheese fondue.  4 — BLT, open face.  5 — wrap and freeze the rest.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: Building a log home in rural western Massachusetts. Will be raising chickens and goats/sheep. Raising veggies and going solar.
This entry was posted in Cooking. Bookmark the permalink.

2 Responses to Open Face BLT

  1. Sorry about the techno-troubles. The BLT is heavenly and is a surefire cure for the blues, non?

    chow! Devaki @ weavethousandflavors

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s