by Therese Schneider
I love this time of year right at the end of spring and the beginning of summer. All of the best produce comes to the Farmer’s Market. One of my favorite ingredients is the heirloom tomato. They’re so juicy, sweet and fragrant and make for an awesome romesco sauce or as a key player in your sandwiches. Recently, I tried it on a very simple B.E.L.T. The BLT brings me back to my childhood. I can whip up a pretty mean BLT, but my dad’s is still the best.
To kitck it up a notch, I added a fried egg to it…that’s the “E” in the B.E.L.T (see what I did there?). Instead of regular lettuce, I used Arugula which gives it a nice bite and goes great with the Jay D’s Louisiana Molasses Mustard. Try it out and let me know what you think!
1 Artisanal loaf, you’ll need 2 slices per sandwich
½ cup of Arugula
2 slices of bacon
1 heirloom tomato, sliced
1 Tbsp of Jay D’s Louisiana Molasses Mustard
2 Tbsp of mayonnaise
3 Tbsp Extra Virgin Olive Oil
Preheat oven to 400 degrees. On a baking sheet lined with parchment paper put down your slices of bread and drizzle with 2 Tbsp of Extra Virgin Olive Oil (saving the remaining 1 Tbsp for the egg), then pop it in the oven for 6-8 mins or until it starts to develope a little bit of brown around the crust. While the bread is in the oven, cook bacon to desired crispiness and set aside.
from Bite and Booze http://ift.tt/2qVBru5