Just in case anyone out there is still reading this blog, what with my month-long absence and all (no, I’ve not run off with Alton Brown just yet — although I think Tim still suspects that I will, since he “forgot” to tell me about a special event in Atlanta where we could’ve gone to hear him speak). It’s just been that darned newborn — she’s so selfish, and really, the very picture of gluttony. Eat, sleep. Eat, sleep. When’s she gonna start pulling her weight around here?
Anyway, for those of you still reading, the check’s in the mail.
It’s not for a lack of subject matter that keeps me from posting — I have the thought, multiple times a day, oooh, I should blog about this. But what must happen for me to actually sit down and write? An exchange has to be made. If I blog, someone doesn’t eat, or my 2 1/2 year old attempts to kill my 5-year old (so she makes it sound). Or the laundry doesn’t get done, and since I’ve yet to fully exchange our summer for winter gear, someone leaves the house in entirely inappropriate clothing (either seasonally or aesthetically). So, I’ve decided to post short articles. Yeah, right. I’ll give it a go, anyway.
Today I thought I’d share a sandwich that has been my and my daughter’s lunch several times in the past couple of weeks. It’s the winter version of a BLT. Bacon was practically a food group for me while pregnant, and though my consumption has waned a bit, it’s still top o’ my list-of-favorite-fatty-smoked-meats. In the wise words of John Travolta’s Vincent Vega in Pulp Fiction, “Bacon is good.”
So how does a BLT become appropriate for autumn eating? Well, you’ve gotta lose the T — I refuse to adulterate my bacon with a chalky pink store-bought tomato, and our homegrown supply ran dry a month or so ago. And the L — while lettuce is good right now, it being a cold-winter crop and all — I prefer to trade it for something heavier. Something fatty, something rich, something cheese. So, we’ve got the bacon, we’ve got cheese. Both of those things qualify as salty, so let’s add some yen to the yang (or vice versa) — we need something sweet. And what, friends, is sweeter in autumn than a crisp, ripe apple? We have ourselves an ABC sandwich, and delicious it is.
So, do this:
- Take a nice piece of bread, if you have it (just one piece — this is an open-faced sandwich). I typically use our regular wheat sandwich bread. I pre-toast mine, lightly, to give it an extra crispiness.
- Cook 2-3 strips of bacon (per sandwich), as you prefer. I microwave mine; it’s not quite as nice as pan-fried, but a lot less messy for middle-of-the-week lunchtime chaos.
- Thinly slice an apple of your choice. Crispy and sweet are good qualities — I go for a Gala, or most recently the Honeycrisp, which I later heard dis’d by an orchardist (is that a word?) on NPR’s To The Best of Our Knowdedge.
- Layer the apples first, then the bacon, then slices of sharp cheddar cheese onto your bread. Place under the broiler, or toaster oven, until cheese is melted and a little bubbly.
This makes a great lunch, and a side salad of mixed greens with arugula (hey — it’s cheap right now) never hurts. It would also make a lovely dinner, and pairs fantastically with Butternut Squash Soup (you must try this recipe — yes, it requires a website membership, and yes, I’d write it out here if I were legally allowed) — easily the best recipe for that soup that I’ve found.
Coming soon: Pumpkin Ice Cream!!Print This Post