Who doesn’t love a good blt? This version should be renamed a plt as I prefer prosciutto instead of bacon. It’s a simple sandwich to make but is only as good as the ingredients you use. Make sure the bread is fresh and the tomatoes are really well ripened. Nothing ruins a blt like a poor tomato.
On busy weeknights when Cork Daddy has rugby training and I’ve got no time to cook – this is a delicious and indulgent little ‘go-to meal for one’, enjoyed eaten on the couch once my girls have gone to bed. (Are you getting a visual of me sitting legs crossed, juggling my plate, laptop, mobile, and about 3 different tv remotes?). When did flicking on the telly become so difficult? One remote for if you want to watch Foxtel, one for Netflix, one for the DVD player, you get my drift. Poor babysitters these days.
Anyway, back to the blt. Why not make a giant one using a french stick for a lovely Saturday lunch? Take the whole baguette to the table and cut it up in front of your guests. This is sure to be a crowd pleaser.
No fancy cooking involved here. Just some simple good quality ingredients thrown together. See if you can stop at only one!
blt (serves 1)
2 x slices of sourdough or Turkish bread
2 x slices of prosciutto
2 x slices of good quality tomatoes
Small handful of mixed lettuce leaves
Spoonful of whole egg mayonnaise
Spoonful of butter
- Heat the prosciutto in a frypan for a minute on each side. (Or simply use the prosciutto as is. I just like how it gets a little bit crispy and is heated through).
- Meanwhile, toast the sourdough and smear it with butter.
- Add some whole egg mayonnaise to the bread and layer the lettuce, tomato, prosciutto and sandwich between the hot toast.
- Serve straight away.
- Avocado is a lovely addition to this sandwich also.
If you make this blt please leave your comments below, or post your pic on Insta tagging #los_kitchen. xx