Friday, June 17, 2011

{tasty} BLT...BAS?

I have a problem.

If its not already evident by the recipes I have already posted, its somewhat a theme, I LOVE bacon. but that's not actually the problem I wanted to talk about...

I am downright terrible at measuring ingredients. You would think if I intend to share a recipe that I would take the time to measure, but I like to make things up as I go along. And if I DO measure, its a pretty safe bet to say I don't write it down. So a month later, when I'm finally ready to post the recipe, I have no idea what I used or how much of it went where. 

This recipe however is so simple that its pretty easy to recall. So simple, that I almost feel silly posting it. But I have to. Its too delicious not too. You'll thank me for it. 

This bacon/lettuce/tomato is actually a bacon/arugula/sun dried tomato spread. and every bit of deliciousness. 

You can make the spread ahead of time. The flavors develop wonderfully. You would, at least, want to make and refrigerate it prior to starting your bacon.

Sun Dried Tomato Spread:
2/3 cup mayonnaise -I happen to have found and love this black pepper mayo. If you use the regular stuff I suggest adding a nice spicy dash of pepper to the spread.
14 sun dried tomato halves
2 tbsp balsamic vinegar
2-3 cloves garlic -yes, I totally go the convenient route, but fresh garlic for this would be great!

Add all ingredients together in a small food processor and blend until well incorporated. It will be a little chunky. 

this is pre-refrigeration. I wouldn't say its the prettiest picture, but it brightens up nicely while it sits.

For the rest of the sandwich you will need:
16 slices thick cut bacon
14oz Ciabatta flatbread loaf
8oz sharp white cheddar cheese, sliced
additional balsamic vinegar
olive oil

Cook the bacon until crisp, cut in half, set aside

Cut a 14oz ciabatta flatbread loaf in to 4 equal pieces across the short side. Then slice each across through the middle. Brush each piece with olive oil and balsamic vinegar and toast in the oven until lightly browned. 
You can use ciabatta rolls for this, but the flatbread gives you a little more surface area to pile on all the good stuff.

Slather the sun dried tomato spread on all 8 pieces of bread. Don't be shy. Starting with the bottom piece of bread, pile on a large handful of arugula, followed by 8 half slices of bacon, then several slices of the sharp white cheddar. top with the other piece of sun dried tomato laden ciabatta and enjoy!

Serves 4

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