That’s right, a BLT.
This just isn’t any ol’ BLT it’s perfect. I would like to outline for everyone what, in my eyes, makes the perfect BLT.
White bread – normal white bread, no Texas toast or other fat bread. Plain ol’ white.
Must be toasted
A little bit of mayo. Don’t glob it on, just the right amount to make the toast not so dry.
Tomato and lettuce – no special things needed just don’t over or under do it. Two slices of tomato is fine. It needs to cover the sandwich. Also just a couple pieces of lettuce, I don’t need a salad on my sammy.
Bacon- very important : it MUST BE CRISPY. Don’t serve me some wiggly bacon that I am going to have to chew through like a gummy worm. I like it to snap when I bite into if. Also 3-4 pieces is plenty. Again, don’t under or over do it.
Every time I order this at a restaurant my husband laughs because I specify: toasted on white with crispy bacon and light mayo. However every time I don’t I get something on non-toasted bread with chewy bacon.
Also I would like to point out that this delicacy is not just for lunch around here. No sir, this baby is my go to for breakfast. When Brian moved down here I realized how important breakfast was to him. Now we go out to breakfast every Saturday with friends. Now, don’t get me wrong, I am down with French toast and pancakes. I just don’t want them on the reg. Typically for breakfast just bring me a BLT. But make sure it is toasted on white with crispy bacon and light mayo.
What’s your favorite sandwich?
Last week I baked a turkey basically because I needed the leftovers for a recipe. Yes, I am the girl that fixes something based solely on getting leftovers to remake into another dish.
Anyhow the October issue ofBetter Homes and Gardens has some of the most amazing recipes ever. For this I followed the recipe for Medley of Roasted Root Vegetables. My leftovers dish (which sadly never got made due to an impromptu out of town trip) was going to be the Sweet Potato-Topped Turkey Pot Pie. This morning I made the Savory Egg and Sweet Potato Scramble.
This tells you two things: one- this magazine is totally awesome for fall foods and two- we are clearly obsessed with sweet potatoes in this household (completely factual).
Anyways for my cast of veggies :
Medley of fingerling potatoes
I had never cooked with radishes or turnips before. (Spoiler alert: I liked the turnip and HATED the radishes. If its bad in a salad -roasting it won’t help)
The BHG recipe is very loose on what to use and do. Basically it said pick some veggies and some herbs and roast will olive oil. So for my herbs I used a poultry mix that came prepared in the grocery. They were still fresh but instead of buying thyme, rosemary and sage separately they were all in one packaged. I used about 1/2 of the box and chopped them very fine.
Once my veggies were chopped I sprinkled them on.
Yes, I realize this photo is only chopped veggies (aren’t they gorge?!!!) I took no photos of me adding the olive oil (eyeball it- enough to lightly coat) or the spices. BLOGGER FAIL! After i tossed all that together – with salt and pepper too- I roasted them at 400 for 45 minutes to an hour- basically until it was tender and smelled heavenly.
I will certainly be doing more of this during this fall and winter. The hubs loved it too which is always great. Give it a try and you won’t be disappointed.
Try any new fall recipes that have been awesome? Share away!