Variations on the BLT

First things first.  I've decided to stop saying,"first I, then I, after that I..." as part of the recipe steps.  I think it sounds boring.  Instead, I am going to number the recipe steps like a regular cookbook.  I hope it's easier reading for you.

Now let's move on to tasty things.  I came up with these two sandwiches from two totally different sources.  The first began with a riff on a sandwich I had on a trip to New York two years ago.  I had gone to Miro Cafe, near the corner of Broadway and Broome in SoHo.  Let me say the menu is full of all sorts of goodies, and I had a hard time choosing.  I finally settled on the #12, a veggie sandwich comprised of grilled eggplant, fresh mozzarella, tomato, basil leaves, and a vinaigrette on a flatbread.  Delicious (and it wouldn't make me sleepy during my afternoon conference meetings!).

Last week while planning meals, I was trying to decide what to do with the veggies I had purchased from the farmer's market. I had already used some of them for side dishes and all, but I wasn't sure of how to use the rest.  Then the Miro sandwich came to mind.  I decided to roast the veggies in the oven to create a version of the sandwich.  I also had some bacon that needed to be used up, so why not? 

Roasted Veggie BLT
(Makes about 6 sandwiches)

You will need:

1/2 large carrot

1/2 large zucchini

1 beefsteak or slicing tomato

1 small onion

1 small roasting potato

1/2 a package of bacon

1 garlic clove, grated
1/2 cup olive oil
Salt and pepper to taste
Cheese (your choosing, sliced)
Bread

Procedure:
1. Place the bacon on a cookie sheet and bake at 350 until desired crispness.  While the bacon is cooking, slice the veggies.  (I used a mandolin to make this go much quicker.  You can probably use a food processor, too.)  I layered the tomatoes and zucchini between paper towels to soak up some of the liquid so they would roast better.

 

2. Take the bacon out of the oven and drain on paper towels.  Place the veggies on baking sheets.  (Put the thicker veggies on one sheet since they will take a bit longer to cook.  I put the carrots, potatoes, and onions on one sheet; tomatoes and zucchini on the other.)  Combine 1/2 cup of olive oil and the grated garlic; brush the veggies.  Sprinkle with salt and pepper before putting in the oven.  Bake about 20 minutes or until the veggies start to dry out and brown on the edges.

 

 

3. In the last few minutes of cooking, toast the bread for the sandwiches.  After taking the veggies out of the oven, layer them on the toasted bread.  Top with the bacon, sliced cheese, lettuce, and the condiment of your choice.

 

 

For the second version of the BLT, I was trying to think of a different way to have breakfast for dinner (my children's favorite).  I decided to add an egg to the sandwich instead of the roasted veggies.  You can scramble or fry your egg; we cook ours sort of like an omelet. 

 

 

 

Good for breakfast. Or lunch. Or dinner. Or a midnight snack. Your choice.  Enjoy!