Saturday, September 2, 2006

What's For Lunch? Tomato Bacon Sandwich

Just to make Pete Wells shudder in horror, I'm going to give you the details about the tomato sandwich I had for lunch today. It was made with one of these gorgeous, organically grown Brandywine tomatoes thusly:

1 beautiful Brandywine tomato, sliced thickly
2 slices of really good whole wheat bread
2 teaspoons full fat mayonnaise (Aw, go ahead, use more!)
2 slices turkey bacon, cooked (turkey bacon cancels out the fat from the mayo. Maybe.)
A few sprinkles of Maldon Sea Salt
2 fresh basil leaves

Spread 1 teaspoon mayonnaise on each slice of bread.

Place two slices of tomato on one piece of the bread. Sprinkle with a touch of salt.
Place the 2 strips of bacon over the tomatoes.

Place another 2 tomatoe slices on top of the bacon. Sprinkle with another touch of salt.

Place a basil leaf on the top of each tomato slice.
Cover with the second slice of bread.
Eat. Slurp. Munch. Mmmmm!
Oops. Forgot to take a photo of that.

Actually, all this silliness is because I haven't prepared anything very blog worthy in the last few days. But I am preparing recipes from some of my favorite food bloggers. In the tomato department, I'm making a batch of Kalyn's Slow Roasted Tomatoes plus some of her incredible looking Sausage and Basil Marinara Sauce. Both of these will be "put by" for the winter. And as a special dinner for my sweetie and my son, I'm going to make the Poulet aux Noix from Michelle's Je Mange La Ville, about which I am very excited.
Stay tuned.