The humble sandwich is such an under rated part of the food chain. A good one can make or break a meal, yet it is often inconsistently done. Though the good thing is you can put anything in a sandwich and it can taste awesome. Some of the more weird combinations I’ve had are peanut butter and vegemite, chips with butter, vegemite and marmalade and vegemite with cheese spread. Yes, I love vegemite.
You might have noticed there have been fewer restaurant reviews lately mainly because I’ve been on a tighter budget as of late. A combination of copious amounts of medical expenses due to my impending knee reconstruction and trying to eat more healthily has contributed to this, though I’m not doing too well on the healthy part of the deal.
Enter the BLT a sandwich which is found on most cafe and hotel menus. In it’s most basic form it consists of bacon, lettuce, tomato and mayo. My brunch today was suppose to stop me from going out and spending $20 on food and coffee. I might have indeed saved money, but my cholesterol levels have paid for it.
Last night I watched an episode of Anthony Bourdain : No Reservations where he went to Vietnam again. He had a pork roll (banh mi) where amongst other ingredients they put a fried egg in it and poured the remaining oil over the bread roll. After watching that episode, I had the biggest craving for a BLT. This morning, I aimed to fulfil that craving with a bit of inspiration from Anthony Bourdain.
I’m actually missing a few key ingredients such as cheese, but the great thing about sandwiches is that you can substitute things with whatever is in your kitchen. I made my BLT with left over stuff I found in the fridge and it turned out pretty well.
Ingredients (serves 1)
2 slices bread
2 thick rashes of bacon
rocket or any mixed leaf salad
sea salt and pepper
pot and fry pan
1 tomato, sliced
1. For the sauce, mix 1 part chilli sauce with every 3 parts of ranch sauce.
Sriracha chilli sauce is my favourite of all chilli sauces. This sauce was inspired by whiteonricecouple’s version.
There is no right or wrong way to put this together as long as everything doesn’t fall out.
This is the secret to my BLT. After I cooked the bacon I left the remaining oil in there and fried my egg with a bit of butter. I then drizzled the remains onto my BLT. The combination of crispy remains of the bacon, it’s oil and melted butter makes a pretty mean dressing. This is surely not good for me, but as the saying goes … ” you only go around once “. If you watch the youtube clip of Anthony Bourdain here you can see where I got my idea from.
5 friends from Sydney who don't mind having a good feed now and then. Throw in some food photography and the odd recipe and travel post and you have eatshowandtell.
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