The BLT.
The combination of flavors and textures adds up to something that I look forward to from the time that vine-ripened tomatoes are over in the fall until they return again the next summer. Now, let me just say for the record - I do not and will not eat BLTs made from grocery store tomatoes. Period. Amen. They may look similar, but they have none of the complex flavor or juicy goodness of a tomato with the good fortune to fully ripen on a vine whose roots have sunk themselves deep into the earth. And that's all I have to say about that.
Back to the most delicious of all sandwiches ever...
Start with your favorite bread, preferably toasted, and spread a liberal amount of mayonnaise all over it. Please don't be stingy. And don't worry whether this will be messy - it will be. Go with it.
At this point you'd normally add the lettuce part of the BLT. I'm using sunflower shoots instead. Because I can. But more importantly, because they're tasty. They have the green crunchiness of lettuce, but with an added nuttiness to the flavor. You should seriously try them.
My goodness I love this sandwich.
Heaven on a plate.
With a side of home-brewed mint iced tea.
2 comments:
OMG - that looks absolutely WONDERFUL!! Sure could have used one of those for breakfast this morning! Never heard of using sunflower sprouts - thanks for the tip!
This sandwich should be on Food Network! Gotta go now...have to find a bib (drooling).
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