Beet BLT Sandwich
large clove garlic
pinch of salt
leaves fresh basil
slices thick bread
thin-skinned cucumber, sliced 1/4″ thick
small bunch fresh sorrel (or another green, like spinach)
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Make the spread:
Put mayo in a small bowl.
Mince garlic and add a pinch of salt to it on the cutting board. Use the flat side of your knife to smear the salt into the garlic several times, making a paste. Add garlic paste to mayo.
Chiffonade the basil and add that, too. Set aside.
Cook the bacon slowly over a medium heat until crispy, turning occasionally so that it cooks evenly and the fat renders out.
Slice beets about 1/3″ thick (no need to peel) and heat a teaspoon of oil in a skillet over medium-high heat.
Cook beets 2 minutes on one side, then turn and cover the pan. Cook another 2 minutes or until the beets are toasty and tender when you poke with a fork. Salt them and set aside.
Spread the bread with your garlic mayo, top with bacon, cucumber, and fried beets.
Slap another slice of bread on top and serve!
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