Saturday, July 25, 2009

BLT Challenge Entry | Best Interpretation of a Classic


Italianate BLT

Since I made my bacon with a pancetta cure, I decided to give my BLT an Italian motif.

The Components

  • The First Bread “The Ciapita”, Craig Ponsford’s ciabatta from Artisan Baking by Maggie Glezer using commercial yeast.
  • The Veggies Homegrown cherry tomatoes (I wish I had thought to grow some Roma tomatoes), lettuce grown indoors in my AeroGarden (you can hardly grow lettuce outside after February in South Louisiana), and homemade pesto from my basil.
  • The Mayonnaise Hand-whisked using my neighbor’s free-range egg (I trade him bacon for the eggs; our breakfast club) using Michael Ruhlman’s recipe from Ratio.
  • The Bacon Home-cured, pancetta-style, hickory-smoked (can I get another adjective?) bacon using Michael Ruhlman and Brian Polcyn’s recipe for pancetta for the cure mix; and following the instructions for hot-smoking bacon in Charcuterie: The Craft of Salting, Smoking and Curing.

The Construction


Salt and drain cherry tomato slices.



Apply mayo to top and bottom of bread and skim a bit of pesto on the bottom.



Distribute cherry tomatoes over the bottom. I like the way the small slices are easy to eat without pulling a slice of tomato out of the sandwich.



Add the lettuce and fried bacon.



Oh, my! This was good

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