I’m not sure you can. Actually, I really don’t think you can. The bread’s under there, I swear. We already ate it, so it’s too late for any reshoots.
Here’s the deal I love plain old tomato sandwiches as much as the next girl, but if you have a little bit more time and a couple more ingredients, say… some fresh mozzarella and basil, it really doesn’t hurt. I used Floodgate Farms salad mix for this, since I am like a walking commercial for their salad and put it in everything. It has lettuces, edible flowers, arugula, fresh herbs, and a bunch of other wild greens like purslane mixed in. It makes me happy and I eat it every day if I can.
EPIC BLTS, aka BLTMBBs?
Cook Time: 15 minutes
- 1 loaf of sourdough bread
- a few tablespoons of mayonnaise
- around 5 medium sized heirloom tomatoes
- 5 pieces fresh cooked bacon
- a few slices of fresh mozzarella
- 4-5 fresh basil leaves
- a few sprigs of fresh dill
- baby lettuces
- balsamic vinegar
- salt and pepper
- optional additional toppings like sliced avocado or marinated artichokes, though I didn’t use them in this version, are equally encouraged
Slice the loaf of bread in half and warm it in a 350 degree oven while you cook the bacon. Fry bacon, slice tomatoes, slice mozzarella. Take the bread out of the oven and spread mayonnaise on each side. Layer all of the toppings on, drizzle with balsamic, season with some salt and pepper, then close the loaf. Press down on the top of the sandwich with your hands to compress everything a bit; it will stay together as a sandwich much easier if you do this. Slice into 4-5 individual sandwiches and serve.