Twisted on BLT'S

The perfect BLT sandwiches. I am sure most of us have had one or two. But sometimes we want to change things up! BLT's do not have to be boring. I found some great sandwiches that will satisfy your taste bids. Great for any season and lunches or even a midnight snack.

Enjoy!

Milky

the TLT sandwich



Ingredients


3 tablespoons olive oil
1/4 cup shoyu sauce (or soy sauce)
2 tablespoons balsamic vinegar
2 tablespoons brown sugar (or maple syrup)
3 tablespoons adobo sauce from a can of chipotle peppers
8 ounces of tempeh, cut into 1/3-inch thick strips
1 small basket of cherry tomatoes (2 cups)
1/4 cup extra-virgin olive oil olive oil
1 tablespoon brown sugar (or maple syrup)
scant 1/2 teaspoon of salt
1 small head of romaine lettuce, cored, then cut into 1/4-inch ribbons
1-2 large avocados, mashed with a pinch of salt just before assembling
4 or 8 extra-thin slices of hearty whole grain bread, well toasted


Preheat oven to 350F degrees.


Whisk together the 3 tablespoons of olive oil, shoyu, balsamic vinegar, brown sugar and adobo sauce. Pour 1/3 of the tempeh marinade into an 8x8 baking dish (or something comparable) - you want a dish that is just big enough to hold the tempeh in a single layer - this way it will be fully enveloped by the marinade. Pour the remaining marinade over the top of the tempeh, cover and keep in the refrigerator for a couple hours, overnight or until ready to use.


While the tempeh is marinating, go ahead and roast the tomatoes. Cut each tomato in half and arrange them in a large oven-proof baking dish. Mix together the olive oil, sugar, and salt and pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet. 


When the tempeh is done marinating heat a large pan over medium-high heat and cook the tempeh slices for a few minutes on each side. You may need to do this in batches if you don't have a big enough pan. Set the tempeh slices aside until you are ready to assemble the sandwiches.


To assemble each sandwich take one slice of bread and slather a generous layer of mashed avocado. Place a small helping of the shredded lettuce on top of the avocado, a few tomatoes, then a few slices of the tempeh, and more tomatoes. Enjoy either open faced or topped with another avocado-slathered bread slice.


Makes four sandwiches.

EBT sandwich

created by Thomas Keller

Ingredients

3-4 slices of bacon 

2 slices of Monterey Jack cheese 

2 slices of toasted rustic country loaf (pain de campagne) 

1 tbsp of mayo 

4 tomato slices 

2 leaves of butter lettuce 

1 teaspoon butter 

1 egg 

 

Directions

Cook the bacon until crisp, drain on paper towels 

Place slices of cheese on one side of toasted bread. 

Place in toaster oven or under broiler to melt. 

Spread mayo on other slice of bread top with bacon, sliced tomato, and lettuce 

On non-stick skillet, melt butter over medium heat. 

Fry egg, turning over briefly when the bottom is set (keep yolk runny) Slide finished egg on top of lettuce, top with other slice of bread (cheese-side down genius) 

Place sandwich on plate and slice in half, letting yolk run down sandwich.

Salmon with Lemon-Dill Mayo (SLT)

Ingredients

1/3 cup(s) light mayonnaise

2 teaspoon(s) chopped fresh dill

1 teaspoon(s) grated fresh lemon peel

4 piece(s) (1-inch thick, about 6 ounces each) salmon fillet with skin

Salt and coarsely ground black pepper

8 slice(s) (1⁄2-inch thick) country-style bread

4 romaine lettuce leaves

2 medium tomatoes, sliced

6 slice(s) fully cooked bacon, each broken in half

Directions

1.Lightly grease grill rack. Prepare outdoor grill for covered direct grilling over medium heat.

2.In small bowl, stir mayonnaise, dill, and lemon peel until mixed; set aside. Sprinkle salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper.

3.Place salmon, skin-side down, on hot grill rack and cook, covered, 10 to 12 minutes or until salmon is opaque throughout, without turning over. Slide thin metal spatula between salmon flesh and skin. Lift salmon from skin and transfer to plate; discard skin if you like. Meanwhile, place bread on grill rack with salmon and cook about 1 minute on each side or until lightly toasted.

4.Spread lemon-dill mayonnaise on 1 side of toasted bread slices. Place 1 lettuce leaf, folding to fit, on each of 4 bread slices. Top each with 2 or 3 tomato slices, 1 salmon fillet, 3 pieces of bacon, and another bread slice.