Wednesday, January 21, 2015

BKT: A New Twist on an Old Favorite

I try not to eat a ton of meat, but I do make a few exceptions, like a high-quality cheeseburger or steak once every month or so, and of course as much bacon as I can get. Bacon is terrific. It's crispy and salty and chewy. And, there's no better order at a greasy spoon than a BLT. You know you're going to get perfection every time, no matter where you are. Crispy bacon, crunchy lettuce, juicy tomato, and a bit of creamy mayo on buttered, toasted bread. Drool...

However, since we should all try to eat healthier in the new year (and beyond), why not mix it up a bit? Use homemade bread or slices from a lovely multi-grain loaf, and use wilted kale instead of the lettuce. It's what I like to call, a BKT.

Soup and Sandwich
Gourmess' Bacon, Kale & Tomato Sandwich
Ingredients:
6-8 slices, thick-cut bacon
2 cups chopped kale leaves, no stems
Kosher salt /ground black pepper
1 large ripe tomato
4 slices of homemade or sandwich-worthy bread
Butter
2 TBS good quality mayonnaise
Makes: 2 sandwiches

Minimal MESS/ingredients/clean-up: Category 1

To Do:
  • Cook the bacon in a large skillet over medium heat until brown and crispy. Transfer via a slotted spoon to a paper towel-lined plate and keep warm.
  • Add the kale leaves to the bacon drippings and cook until wilted. Season with salt/pepper to taste, then set aside and keep warm.
  • Slice your tomato and season with a pinch of salt.
Almost too pretty to eat! (Almost.)
  • Toast the bread, then lightly butter one side of each slice. 
  • Spread mayo evenly over each buttered side.
  • Top one slice with bacon, kale and tomato, then cover with the other piece, mayo-ed slice down.
  • Repeat for sandwich #2.
  • Cut sandwiches in half diagonally and serve with a lovely soup like this butternut squash version for a lovely lunch or light dinner. Yum! 
The makings of a BKT!
Butternut Squash Soup.
 xoxo



0 comments:

Post a Comment