One of the best things about having a garden is the opportunity it gives me to make fresh bacon, lettuce and tomato sandwiches.
BLTs always have been one of my summertime favorites. I remember as a kid when my dad would grab a couple of nice tomatoes out of his garden and give them to my mom, who proceeded to use them on some of the tastiest BLTs ever.
The smell of the bacon cooking when I entered the door and the sight of those tasty red orbs always had me smacking my lips.
Of course, it’s alway nice to have something else to go along with BLTs. I like potatoes. So, I’m always looking for new ways to use them. The following recipe, courtesy of Sojouner Cafe in Santa Barbara, Calif., available at the Idaho Potato Commission website (www.idahopotato.com), caught my eye today. It’s a provides a nice twist to an old favorite.
Potato, Bacon, Lettuce, and Tomato Sandwich
5 slices of slab bacon
1 cup canola oil
2 to 3 tomato slices
1 iceberg lettuce leaf
2 teaspoons mayonnaise (more if desired)
In a pre-heated 400-degree oven, bake potato for 45 minutes (slightly under done). Set aside. Take potato and cut top of potato, horizontally ½-inch thick. Do the same with the bottom of the potato. (Save middle for other menu items).
In frying pan, cook 5 slices of bacon until crispy. Put on paper towel to soak up excess fat. Set aside.
In frying pan, heat 1 cup canola oil until approximately 375 degrees. Quickly fry the potato top and bottom turning once until browned. Place on paper towel to soak up excess oil.
Place potato slices, skin down, on working surface. Put mayonnaise on 1 slice. Add sliced tomato, bacon, lettuce and other potato slice.
Carefully slice in half with serrated knife.
Serve with favorite side salad.
Yield: Serves 1.