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With only 5 ingredients, this sandwich highlights each flavor and skimping on one is not worth it. Start with your favorite bread (gluten-free is fine, too), only the ripest, freshest tomatoes, and thick bacon you know you will love. Even the mayo will show up in your mouth, but its main roll is to keep the bread from getting soggy as the thin layer of fat creates a barrier against the drippy sweetness of the juiciest tomato slices you can find.
What if the bread was taken out of the BLT and you were left simply to feature the lettuce? A creamy dressing reminiscent of the typical mayonnaise condiment brings these together. Use thick hickory smoked bacon or even more delicate prosciutto, crisped up. A poached egg would work well, although we keep it simple with a hard boiled egg. Making this an easily transportable lunch. Dress the lettuce and then package the tomatoes, eggs, and bacon separate if taking on the go.
Slowly roasting eggplant in its whole pod and then pureeing it with other tastiness has to be one of the easiest, most satisfying dips to toss together. Make it as often as possible from August through October when the eggplant is fresh and at its peak. This will help reduce the bitterness eggplant often has, but we have a few tips to assist in creating a bitter-free spread.
More greens than pasta are tossed with a simple vinaigrette. Mix and match your baby greens and fresh herbs as available. Traditional basil works well, but any other variety such as Thai basil or lemon basil can work nicely too. Add more veggies, nuts or cheeses to liven it up or just leave this as simple goodness.
Asparagus is woven with strips of bacon to create a not only delicious, but attractive side dish perfect for your next barbeque.
