The headline is a bit misleading but directionally accurate. I have been spending Saturday and Sunday afternoons perfecting my Bacon, Lettuce and Tomato sandwiches – just in time for good tomatoes to disappear for the season.
Every good sandwich starts with good bread and we are fortunate to have a Kayser in the neighborhood, the French boulanger. I will never be able to perfect the baguette quite like her has so it is well worth the $2.75, not to even have to try. I usually cut the last 3-4 inch off each end, where it gets too skinny to make a good sandwich and slice it open while leaving a hinge. I prefer scooping out some of the dough, like scooping out a bagel, and toasting it just past the medium mark on my toaster oven.
Add in chili mayo, which is equal parts Dukes mayonnaise and chili garlic sauce. Use more mayo to chili if you don’t like it too spicy but only use Duke’s mayo. Duke’s mayo needs an entire post dedicated to it, another day, but it is the only acceptable store bought mayo. Otherwise take the time to make homemade mayonnaise.
Layer on top slices of fresh tomatoes that have salt and pepper to taste. From here I like to deviate from the lettuce and bacon and go with arugula and prosciutto. Quickly crisp the prosciutto in a cast iron skillet or nonstick pan.
Invite friends over and enjoy.
4-6 Small Tomatoes
1 bag of Arugula
2 slices of Prosciutto Ham
3 tablespoons of Duke’s Mayo and 3 tablespoons of garlic chili sauce mixed