Yesterday Breck and I made the ultimate summer sandwich, the BLT, but with a small twist.
Whole Foods rosemary bread is baked fresh every day. We have them slice it for us, and then use it for specialty sandwiches at home. After toasting it lightly, spread a thin layer of Duke's Mayonnaise (southern staple) over one side of the bread. Slice an heirloom tomato thickly, sprinkle it with kosher salt, and that goes down next. Place some slightly burned bacon (read: very crispy) on next, then (here's the twist) a thick slice of fresh mozzarella. Finish with some mesclun, cut in half, and you're good to go!
I added a side salad with a mustard vinaigrette to make sure everyone had enough to eat ;)
Vinaigrette:
2 tablespoons whole grain mustard
2 tablespoons champagne vinegar
1 tablespoon kosher salt
1 egg yolk, room temp
1/4 teaspoon black pepper
1/3 cup of olive oil, whisked in slowly and continually
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