Thursday, August 9, 2007

Our Summer Favorite: Bleu Cheese BLT's

Bleu Cheese BLT
makes one very local sammich

2 slices locally produced whole grain bread
2 T mayonnaise (we forgive you if this is not local, as it is a condiment)
1 tsp minced garlic (or less, or more)
3 T crumbled local artisanal bleu cheese
1 T finely chopped basil leaves (from the back yard)
2-3 tsp balsamic vinaigrette (made from balsamic vinegar, olive oil, and a spot of basil)
1/2 cup baby arugula leaves -- strewn carelessly about
3-4 slices heirloom tomato (also from the back yard)
3 pieces of thick-cut bacon (taken gently from a nearby pig and cooked until crisp)

Mix crumbled bleu cheese with mayonnaise, garlic, and basil. Set aside. Toss arugula with balsamic vinaigrette. Set aside next to the mayo mixture. Allow them to have a short conversation before rudely separating them.

Take your two slices of bread and slather them liberally with the delicious (if slighly upset) mayonnaise mixture. Lay your scrumptious slices of tomato atop the mayo... and your crisped bacon atop the tomato. Strew the arugula (a bit more carefully this time) over the bacon, trapping it underneath the second slice of bread.

If you are polite, you'll want to cut your sammich in half.
If you are Peef, you will bit into it and let it drip down your arms.


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