I’m generally not much of a fan of bread unless it’s really good quality – ciabatta, sourdour or seedy health bread, preferably made with organic wholewheat flour, like Eureka – but every now and then I just fancy a sandwich. This is my version of the classic BLT.
It’s fairly quick and easy to make and as usual, you can vary the ingredients to suit your taste. I used a delicious wholewheat olive loaf for the base but you can use any kind of bread you like.
The bacon and tomato set each other off so well that you probably don’t want to mess with that. I would suggest using the best-tasting, ripest tomatoes you can find i.e. not a pale and watery version. Organic, vine or heirloom tomatoes (if you can get them) work best.
For the greenery, I have used a combination of leaves from my garden – some red and green lettuce, along with rocket and basil. The rocket particularly adds a nice peppery dimension that works well with the saltiness of the bacon and feta and the freshness of the tomato. And although it’s not traditional on a BLT, to finish it off I’ve added black-pepper feta.
- 2 slices of bread per person
- A mixture of lettuce and herbs e.g. rocket and basil
- 2 – 4 slices of back or streaky bacon per person
- A couple of ripe tomatoes
- Feta cheese, cut up small or crumbed (optional)
First get the bacon under the grill to start cooking. You could also fry it but I generally prefer grilling as it reduces the fat content and makes it more crispy.
In the meantime, slice your bread and butter it. If you prefer, you could lightly toast the bread beforehand.
Then layer on the leaves.
When the bacon is ready, lay it on top of the leaves. If you have fried your bacon, you could swap these around and put the bacon on first so any extra fat is absorbed by the bread.
Slice your tomato fairly thickly, lay it on your sandwich and sprinkle with feta. Season, slice and enjoy!!
© Alexandra Lawrence and Inspired Nourishment, 2014