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Old February 4, 2009   #61
coronabarb
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Rated "XT" for Extra Tasty!!

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Old May 5, 2009   #62
sht
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BLOT. As follows

1. The spread: best mayo u can find. Lemon zest & juice. Grated garlic & favorite pepper. Oragano, salt & pepper.

2. The bread: wheat or whole grain. None of that bleached stuff

3. The bacon: must be thick slices and in equal wieght. To the tomato

4. The onion: razor thin. Slices of red onion

5. The greens: I like shreaded iceberg

6. The tomato: the best of the best in your garden at that time

7. The build: bread/spread/greens/bacon/spread/ bread/spread/tom/onion/bacon/spread/bread

Yes a triple decker

Jesse
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Old May 6, 2009   #63
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I do something similiar and cut it into triangles with toothpicks holding it together. Makes a nice presentation and is yummy

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Old May 6, 2009   #64
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That sammie looks wonderful!!!! I think you guys are forgetting the cheese. A nice sharp cheddar.
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Old May 6, 2009   #65
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duajones - what a fantastic looking club sandwich! Makes me want to go fling some extra Epsom salts in the garden!
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Old May 6, 2009   #66
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I just made a BLAT.. yum!

I despise mayo and creamy condiments - sometimes I substitute pesto, but not with avocado...

Thick, multigrain, artisan homebaked bread, toasted to resist the tomato juices for a minute.

A zillion pieces of apple smoked bacon (since I can't find Niman Ranch bacon locally)

Red-leaf lettuce (I usually prefer mixed greens or arugula, but I'm out of those. As long as it's not iceberg, which is a waste of space.)

I used a persimmon tomato, pinch of sea salt. Tomorrow it will be a lemon boy.

One avocado, sliced.

HEAVEN!!!
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Old May 11, 2009   #67
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Why is it that a BLT is always better on plain 'ol cheap toasted white bread?
Of course it HAS to be slathered with mayo!
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Old May 24, 2009   #68
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BLT reciepe: 2 slices of white Butternut bread miracle whip on both pieces, a thick slice of a 6 inch diameter tomato (so it sticks out on all sides of the bread), 5 slices of extra thick country bacon that stick out on both ends of your BLT. Then set back and open wide and enjoy.

KMJ
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Old May 24, 2009   #69
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Lettuce is wasted space on a sandwich, unless it's a dark green one, and even then, I find it superfluous more often than not. Crunch comes from bacon, and maybe (if so taken by the mood) from a bit of onion.

Now yesterday: turkey bacon, big slice of Early Goliath that was almost beyond-ripe, Miracle Whip, and a slice of American cheese on wheat-white. Simple, classic and gone in 30 seconds.
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Old September 3, 2010   #70
Douglas_OW
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Default Blue Hill’s Tomato Sliders

As always, the newspapers are full of tomato recipes this time of year. Here's one from the NY Times:

http://tmagazine.blogs.nytimes.com/2...o-sliders/?hpw

Sounds like a lot of work, and I don't know if I'd like it any better than a straight up tomato sandwich on good, fresh bread, but they sure do look pretty.

Jim
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Old September 12, 2010   #71
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Toasted NY City onion bagel, cooked bacon, homegrown lettuce, homegrown tomato, Mayo. If you don't need a bath after eating a BLT you are doing something wrong.

-Rosalinda
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Old September 13, 2010   #72
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I was almost out of mayo, so it barely got beyond my elbows. Oh, well. Better luck next time.
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Old September 13, 2010   #73
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Quote:
Originally Posted by mike5953 View Post
Why is it that a BLT is always better on plain 'ol cheap toasted white bread?
Of course it HAS to be slathered with mayo!
You are so right
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Old August 8, 2011   #74
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Nice recipe I improvised last night:

Ingredients:
Baguette, Goat Cheese, Tomatoes and Fresh herbs

Slice the baguette in half to make two halves of a sandwich
Spread Goat Cheese on both halves
add sliced tomatoes on one side and sprinkle with a dash of salt
Add fresh herbs(I used rosemary, but basil would also work)

Bake in the oven at 375 until bread is toasted(5-10 minutes typically)
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Old August 8, 2011   #75
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My best BLT this year came from a big fat Prudens Purple. It was Heaven. LInda
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