CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
QUICK & EASY PARTY NIBBLES
Ten stunning ideas for your Christmas drinks party, all suitable for vegetarians
Provided by Sarah Cook
Categories Canapes, Starter
Time 1h
Number Of Ingredients 1
Steps:
- Bloody Mary shots with horseradish: For 10 shots mix 700ml tomato juice with 50ml vodka, juice from 1 lemon and a good splash of Tabasco and vegetarian Worcestershire sauce in a jug. Season then chill. To serve, pour into 10 shot glasses, add a thin cucumber stick to each as a stirrer, and top with a small spoon of creamed horseradish.
- Quails' eggs with sesame dukka: Toast 1 tbsp each of cumin and coriander seeds and 85g hazelnuts, then whizz in a food processor until finely chopped. Mix with 50g sesame seeds and salt to taste, then serve in small bowls with 24-36 hard-boiled quails' eggs, halved, alongside for dipping.
- Mini avocado tarts: Buy mini croustade cases from the supermarket, then put a small spoonful of sour cream in each case. Finely dice ripe avocados and mix with a little lime juice, some poppy seeds and finely snipped chives, then pile on top of the sour cream.
- Parsnip chips with maple-mustard dip: Peel a parsnip per person, then cut into chunky chips and roast with sunflower oil and seasoning at 220C/200C fan/gas 7 for 20-30 mins until crispy and golden. Mix a 200ml tub crème fraîche with 2 tbsp grainy mustard, 2 tbsp maple syrup and some seasoning and serve the hot parsnip chips alongside for dipping.
- Halloumi dippers with chilli pineapple salsa: For the salsa, finely dice 200g fresh or canned pineapple and mix with 1 finely chopped red onion, 1 finely chopped red chilli and juice of 1-2 limes to taste. Use a 250g pack halloumi per 5-6 people, slice into chunky strips, thread onto small soaked wooden skewers and grill, turning, until crispy. Serve with the salsa.
- Greek kebabs with houmous & tzatziki: Cook and cool bought falafel, then skewer each one with a chunk of cucumber, small cube of feta and a cherry tomato. Serve with pots of houmous and tzatziki on the side.
- Crunchy poppadoms with mango chutney: To feed a crowd, finely shred 3 peeled carrots, dice ½ a cucumber and finely slice 4 spring onions. Mix together with a squeeze of lemon juice and 1 tbsp toasted mustard seeds. To serve, pile into bought mini poppadom crisps, top with a small dollop of mango chutney and scatter with coriander leaves.
- Fig & blue cheese skewers: Skewer wedges of fig and cubes of blue cheese onto small cocktail sticks or skewers, then drizzle with a little runny honey and scatter with thyme leaves to serve.
- Christmas pudding truffles: Melt together 200g dark chocolate and 200ml double cream, then crumble in 100g leftover cooked Christmas pud (buy a vegetarian one), then chill. When firm enough, use a melon baller or roll into balls, then dip the tops in some melted white chocolate, scatter with edible decorations, then chill to firm.
- Mini cranberry & orange scones: Knock up a batch of scone dough (from a packet or find recipe on bbcgoodfood.com), adding some dried cranberries and orange zest into the mix before stamping out 4cm rounds and baking. When cool, split and spread generously with orange or jaffa curd (we used Waitrose) and top with a small dollop of clotted or thick double cream.
BLT NIBBLES
If I get asked for this recipe one more time, I will scream - just kidding! This is a great do-ahead appetizer. A good recipe to have for your summer garden abundance (and parties!). Only 145 days til July!
Provided by KeyWee
Categories Vegetable
Time 30m
Yield 48 appetizers
Number Of Ingredients 6
Steps:
- Cut a thin slice off the top of each tomato.
- Scoop out and discard the pulp (I use the handle end of a small teaspoon, or use a melon-baller).
- Invert tomatoes on paper towels to drain.
- In a small bowl, combine all remaining ingredients and mix well.
- Spoon into tomatoes.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 48, Fat 4.4, SaturatedFat 1.5, Cholesterol 6.7, Sodium 84.6, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 1.4
THE WORLD'S BEST B L T SANDWICH
So simple, and yet so many subtle differences transform "good" to "world's best." the way a sandwich is assembled is key to how good it tastes. A gread sandwich is never dry (too bready). I pull out and discard all the soft white centers from baguettes, leaving two cano-shaped halves. This hollowed out bread is then packed full and doused with a generous splash of "house" dressing. Closing one of these sandwiches is like shutting an overpacked suitcase!
Provided by MarieRynr
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- First make the house dressing, by combining all ingredients in a blender except for the olive oil.
- With the motor running, very slowly drizzle in the olive oil and mix until it is fully combined.
- Under a broiler or on a griddle, lightly toast the inside of the baguette.
- Combine the mayonnaise and pesto.
- Spread the pesto mayonnaise all over the inside of both halves of the baguette.
- Lay the bacon along the length of the bottom half of the bread.
- Lay the tomato slices on top of the bacon and drizzle with the house dressing.
- Fill the remaining cavity with the lettuce leaves.
- Close the sandwich tightly.
- Cut on the diagonal with a sharp serrated knife into 2 to 4 pieces.
- You may need toothpicks to keep the sandwiches together.
Nutrition Facts : Calories 2468.9, Fat 95.2, SaturatedFat 18, Cholesterol 36.8, Sodium 3536.6, Carbohydrate 337, Fiber 18.9, Sugar 44.9, Protein 71.3
NUTTY NIBBLES
Make and share this Nutty Nibbles recipe from Food.com.
Provided by Lorrie in Montreal
Categories Lunch/Snacks
Time 10m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine popcorn, nuts and pretzels in a bowl and mix well.
- Place the butter, Worcestershire, pepper and garlic powder into a saucepan and melt over a low heat, mixing well.
- Pour the butter mix over popcorn mix and stir until all ingredients are well coated.
- Store in airtight container or package in cellophane bags.
Nutrition Facts : Calories 214.7, Fat 13.7, SaturatedFat 4, Cholesterol 11.4, Sodium 357.1, Carbohydrate 20.1, Fiber 2.9, Sugar 1.7, Protein 5.1
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