About a month ago, one of my lifelong friends was over at my house for an afternoon. I had not anticipated cooking for two, so the leftovers that I had were just not going to cut it for us. My friend is chubby as well, just not as chubby as I am. That being said, we looked around the kitchen to see what was available for use to eat. We passed over the pasta and canned soups were just too convenient.
I had been to Cleveland’s West Side Market the day before and had a pound of super-thick cut rindless bacon sitting in the fridge. Also in the fridge was some fresh romaine and I had purchased some heirloom tomatoes earlier in the week which were on the verge of being perfectly ripe. My friend put the three together because, honestly, the thought of a BLT had never crossed my mind. The missing ingredient was some bread, and I was fresh out. Long story short, a soft, fresh ciabatta bread was purchased to round out our delicious ingredients.
Keep in mind that this recipe is neither for the faint of heart nor those on a diet. The key to this sandwich is browned bread in the bacon fat. That’s right, fatty bread to go with mayo and bacon. Good thing there is some lettuce and tomato in there to balance the whole thing out. Well, it works in my mind at least and if I can think it, then it must be true. Here’s the skinny on this fatty sandwich:
Ingredients (enough for 2 sammies)
1/2 lb thick or super-thick cut bacon
1-2 good, ripe tomatoes, scrubbed, trimmed and sliced
4 stalks of fresh romaine, rinsed and ribs removed
4 slices of artisanal bread- find one with good crust and soft interior
Mayo- not Miracle Whip. What is that stuff anyhow?
Heat your cast iron skilled on medium-high. When hot, cook the bacon to desired doneness. I say you pour off about 1/2 the fat and return it to the heat. Brown the bread in the bacon fat. Be careful not to burn your bread! If you do, slice some more and get back in the game.
Once your bread is browned on one side, remove from the pan and give it a good smear of mayo on the other side. Repeat for all bread slices. I prefer then to layer the sandwich in the following pattern: bacon, lettuce, bacon, tomato, bacon, bread. If you have bacon leftover, save it because you will probably want another one of these sandwiches.
Like I said in the ingredients section, unless you are a Miracle Whip fan, leave that crap in the jar. It doesn’t really belong on a sandwich like this. I would go so far as to say that if you were adventurous enough, this would be a great sandwich to try your hand at a homemade mayo. That would just kick it up to a completely new level of scrumdittlyumptiousness.
It’s just that good.