If you eat even one bacon-lettuce-tomato sandwich this summer, let it be this one.
Kristin Andrus shares a diving sandwich, made with garden fresh ingredients.
The Ultimate BLT
Bacon, thick cut
Ground Black Pepper
Pesto, store bought
Onion rings, store bought
Coat thick cut bacon in brown sugar. Add a dash of cayenne and ground pepper. Drizzle maple syrup on top. Place bacon on a cooling rack on top of a baking sheet (foil your baking sheet) for 25 -30 minutes at 350 degrees. Let cool.
3 medium zucchini, thinly sliced
*1 medium white onion, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, peeled and halved
1 1/2 TB sea salt
1/4 C fresh dill sprigs
1 small fresh red chile pepper, very thinly sliced
1/2 tsp red pepper flakes
1/2 TB yellow mustard seeds
1 TB Black peppercorns
3/4 cup cider vinegar
3/4 cup white wine vinegar
1/3 cup sugar
Cut the zucchini into thin slices. Place in jar along with the cloves of garlic. Add remaining ingredients (except dill) in a sauce pan. Set it over medium heat and bring just to a boil. Remove from heat and carefully pour over zucchinis and garlic in the jar. Top with dill, immersing it as much as possible. Refrigerate for 24 hours.
Basil Pesto Aioli
2 parts pesto to 1 part light mayo.
Combine pesto and mayo and refrigerate.
Frozen Onion rings
Bake according to package directions
Toast sourdough bread and stack sandwich toppings:
Two dinners in one:
To use ingredients the following day make a BLT chicken salad. Add more lettuce, chicken breast, and make a pesto salad dressing. Add the juice of one lemon and extra virgin olive oil to pesto mixture and pour over salad.