Bacon, Lettuce, Tomato and Egg Sandwich (BLTE)

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This is by no means original. Nor does it really require a recipe.  But it sure is an awesome sandwich!  The New York Times food section recently had a peanut butter banana sandwich as one of their feature dishes and I personally think a BLTE trumps a PBB. But that’s just my opinion.  A quaint little brewery we stopped at in Indiana last December had the option of adding an over easy egg to any sandwich on their menu. I had their BLT with an over easy egg.  It was great!

We spent today on the home end of a road trip and this was an easy thing to make for dinner.

Ingredients:

Bacon

Beef steak tomato

Romaine lettuce

Eggs

Italian sour dough bread

Mayonnaise

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These ingredients are my personal favorites. Obviously you can substitute your personal favorites…turkey bacon, miracle whip, wheat or white bread, Roma tomatoes, ice berg lettuce. There are no rules. It’s a sandwich.

Cook your bacon until it’s nice and crispy. Again, that’s my taste. My mother used to like her bacon just barely warm. Floppy. I set my oven on a low temp and keep the bacon warm while I work the rest of the ingredients.

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If you’re making multiple sandwiches go ahead and toast your bread and keep that warm in the oven as well. Slice your tomato. I like thin stackable slices. Wash your lettuce and trim the cores back a bit.

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Fry your eggs and just flip them briefly. Over easy does it.

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Now that everything is cooked and sliced some assembly is required. Give your toasted bread a nice coat of mayonnaise.

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Next add the lettuce. This line up keeps the tomato from making your bread all soggy.

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Now you can add the tomato. I sprinkle it with a little coarse sea salt.

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Bacon comes next. As many slices as you’d like.

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The grand finale. That over easy egg.

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Isn’t that just a thing of beauty?  If you like a good BLT the E is the icing on the cake. Serve with a couple napkins.

I have to be honest. Maybe this isn’t for everyone. I put this sandwich in front of my 87 year old father tonight.  He looked at it for a minute like perhaps I had made a mistake with the placement of that egg.  Then he proceeded to deconstructed it. He slid the egg off the top of the sandwich and said, “I’ll just eat mine on the side.”  He enjoyed his dinner. And really, that’s all that matters.

Coleslaw

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This weekend we had an at-home fish fry with friends. They brought the walleye and fried it up and I made the sides. For me an essential side with fish is coleslaw. I also like coleslaw on my fish tacos. I have had some really awesome slaws and some very mediocre…or worse…slaws. I like my coleslaw to have crunch and to be a little tangy, a little bit sweet. It’s something that should be made a bit ahead so the flavors can marry. It even makes a great midnight snack, speaking from experience!

Ingredients:

10 cups, approximately, of shredded or finely chopped cabbage

1 cup of matchsticked carrots

1/2 cup of matchsticked radishes

1/2 cup of red onion chopped (more or less based on personal taste)

2/3 cup mayonnaise

1/4 cup half n half

1/4 cup buttermilk

1/3 cup granulated sugar

2 T white wine vinegar

2 T fresh lemon juice

salt and pepper to taste

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You can shred your own cabbage or purchase a bag of shredded cabbage (2# bag). Shred or use a mandolin to matchstick your radishes and carrots. Chop your onion.

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Mix your vegetables together in a large bowl.

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Whisk the remaining ingredients together and pour over the vegetables. Toss well and refrigerate. Mix a couple more times before serving.

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Enjoy!

NOTE:  Like any salad you can add or delete items. Just don’t delete the cabbage or it wouldn’t be coleslaw. According to NPR the term coleslaw came from the Dutch term koolsla… “kool” means cabbage and “sla” means salad. We anglicized kool into cole.  While it’s best served cold, it’s coleslaw, not cold slaw.