A spiced up version of the classic BLT with baby arugula as a substitute for the salad.
Do you like BLTs? (BLT=Bacon Lettuce Tomato Sandwich for those of you unfamiliar with this American classic.)
I’ve been crazy about them for as long as I can remember. But I never thought of replacing the salad with arugula (which grows like weeds around here) until my mom brought home an Arugula BLT from a local bistro. So good!
I wilted the veggies in some bacon fat to make it easier to pack more into the sandwich.
BLT with arugula
ingredients
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2-3 slices of thick smoked bacon
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1-2 thin slices of 1 fresh, large tomato
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1-2 ounces (a few handfuls) fresh baby arugula (can substitute watercress)
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2 slices of bread
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mayonnaise
method
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Cook bacon:
Heat a large skillet or cast iron skillet over medium-high. Lay the bacon strips on the pan in a single layer. Slowly sear the bacon, draining the fat, until lightly browned on one side. Using a fork or tongs, flip the bacon strips to cook the other side.
When the bacon strips are sufficiently cooked, remove from the pan and place on a plate lined with a paper towel to soak up the excess fat.
Pour excess fat from pan (leave about 1/2 teaspoon in pan) into a jar or container for either disposal or storage. (Never pour bacon grease down the sink, it will clog your pipes.)
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Wilt the arugula:
In the same pan, add a handful of fresh baby arugula or watercress. Fold in the remaining fat. Once greens begin to wilt, remove from heat and remove from pan to stop cooking.
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Toasting bread, building sandwiches:
Toast the bread slices in a toaster. Spread mayonnaise (or your favorite spread, butter works too) over the slices. Top the sandwich with bacon, tomato slices and slightly collapsed arugula. Cut diagonally.
Eat immediately.
