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I am an unapologetic turophile. For those of you who don’t know, that means cheese-lover. I also love bacon. And I am definitely not alone with my enthusiasm for cured pork belly. And combining the two in one sandwich, for me, yields up some pretty tasty eating. One of my favorite sandwiches, especially in the summer, is the humble BLT, or bacon, lettuce and tomato, the staple of many a diner menu. Just the thought of salty bacon, crunchy lettuce and garden-ripe tomatoes—with just a dab of creamy mayonnaise—is enough to set my salivary glands into overdrive.
But why stop there? I enjoy playing around with old favorites, seeing if I can introduce new flavors to keep things interesting. I made a BLT, substituting blue cheese salad dressing for the mayonnaise. That worked pretty well, but I like my cheese best when it’s warm and melted. So I worked on this recipe, the BBLT (blue cheese, bacon, lettuce and tomato). Now, this recipe is not low-calorie, so I wouldn’t eat it every day. But as an occasional lunch or supper, I think it’s worthwhile.
1 large, ripe tomato
8 slices thick-cut bacon
2 ounces blue cheese (crumbles or thin slices)
4 slices sourdough bread
2 tablespoons mayonnaise
4 leaves romaine lettuce
Servings: 2. Serving size: 1 sandwich. Per serving: 720 calories, 34.8 g protein, 26 g fat, 82.3 g carbohydrates, 5.3 g dietary fiber, 1,931 mg sodium, 7.4 g sugars, 60 mg cholesterol
Cook’s Tip: You can cook a whole pound of bacon at a time with this oven method and save the extra for other uses. To ensure even cooking, make sure bacon slices are separated.