LTHForum.com

A couple of comments:
1) My aversion to mayo is, to a large degree, its bland greasiness. Bacon mayo actually sounds worth trying, and rendered chorizo mayo may be something I'll have to test as soon as I have a working stovetop again
2) Another nice crunch green for sandiwches is young mustard greens. Let them get too big and old, and they're tough and very strong-flavored. The younger leaves add a lot of spice to a sandwich. I've been using them with burgers with bleu cheese dressing every spring, and lament when they bolt, and get inedible without a nice long simmer. Their spiciness pairs nicely with a mayo-based dressing, where a ketchup or mustard would muddle them.

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What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang

Inspired by a BLC (bacon lettuce cucumber) salad made by Aarti of Next Food Network Star fame (and in celebration of them getting rid of that annoying Serena), I made a bacon, tomato, avocado, carmelized onion and cucumber sandwich (topped with homemade aioli mixed with tandoori spice from The Spice house) this weekend. Really tasty, I don't know why I let so much time go by between BLT's/BLC's/BCT's/BACCT's, etc...

Hubby and Sparky came up with this one on their own: the BKT - bacon, kale chips and tomato. (Kale chips: wash and tear up several large kale leaves. Toss with olive oil until coated - roast at 300 degrees for about 10 minutes until crispy) Nice bitter edge to the kale chips, and good contrast of textures even with crispy bacon: the kale chips kind of shatter pleasantly as you bite down.

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

LTH,

No freshly baked homemade bread this time. Just squishy, soft Wonder bread with Hellman's, split cherry tomatoes from Nichols, freshly ground pepper, and Scott's Kentucky bacon. I used their sliced slab bacon today rather than their jowl.

http://www.scotthams.com/index.php?meth ... GroupsId=3

I think tomorrow I might have to have the same sandwich substituting Taylor Pork roll for bacon.

viewtopic.php?f=16&t=9724&hilit=Taylor+Pork+Roll

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"Playing the trumpet with The Chicago Symphony Orchestra is the most fun that you can have with your clothes on." Adolph "Bud" Herseth

My first BLT of the summer season was as fantastic as any I have had. I got some excellent sliced pancetta from P & E Mullins 'Local' in New Buffalo, Michigan. It's a meat specialty store. More on this place in an appropriate thread but to all those reading this one here that find themselves in or passing thru Harbor Country this summer, they're on Red Arrow Highway, check 'em out. They're doing some good things like this homemade Pancetta.


Pancetta from Local in New Buffalo, MI

As I thought of what to do with this batch, which my uncle actually brought me back (I've since been back there to see for myself) BLT's came to my mind. It's officially summer so why not? I did a quick google search of "pancetta BLT's" and this first result is not only easy but sounded very succulent and refreshing which is what I wanted in this heatwave week. Although the cheese might not be readily available to all. I got it at Lincoln Park Whole Foods which carries the real Italian stuff which is what I grabbed and also a Wisconsin brand from BelGioioso Cheese. I also learned Standard Market makes it fresh every Wednesday but it goes quick.

Ingredients

Crispy Cooked Pancetta
Burrata Cheese
Heirloom Tomatoes or Other
Arugula
Olive Oil & Salt
Bread


Arugula and tomatoes marinating in olive oil and herbs

Those unfamiliar with Burratta cheese, it's really rich. Burratta means buttered in Italian. It's similar to mozzarella which it resembles in looks but it's not that. It's definitely it's own cheese much creamier and softer too so it spreads. The sandwich was simple but made great by using the best available ingredients. Directions arent really necessary but cook the pancetta until crispy and set aside and then toast your bread. Spread the Burratta cheese on one top of a piece for each sandwich and then add the pancetta followed by the tomato/arugula mixture and eat. Not a cheap BLT but a damn pleasing one.


Pancetta BLT

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Smokin' Chokin' and Chowing

DB--that looks amazing! I'm now a little bitter that I drove right by that place last month on my way back from Union Pier and didn't even know about it.