We all had the BLT growing up. It reminds me of simpler times; of Mom-made lunches and Wonderbread. It was not a gourmet sandwich, but it was critically acclaimed by kids and adults and would occasionally pop up on a restaurant menu. Yet, as my stomach grew and appetite widened, I felt that the BLT might be missing something. I was right.
Not that we ever take breakfast lightly – it’s an opportunity to eat, why should we? But recently we kicked the usual breakfast up a few notches with the advent of the BELT sandwich: crispy, oven-baked bacon, fried egg, fresh lettuce, and juicy tomato (plus a little cheddar cheese too). We did not just tack on another letter to the BLT, we refurbished the whole thing. Oven-baked bacon as opposed to fried – get your crispy on without suffering from too much grease. We put shredded cheddar cheese on top because it’s awesome. Added a fried egg to give you the protein you need to stave off hunger until lunch (added bonus: use the yolk for dipping). We kept the veterans: lettuce and tomato, as they seem to have achieved sandwich tenure. The mayo also stayed, but was enhanced with the garlicky heat of Sriracha, and the Wonderbread was ditched for a homemade, toasted Brioche-style roll. Shall I say anything more?
Nah, I think the sandwich speaks for itself.
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