B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich, Revisited

Sandwiches are completely frustrating to photograph. I've never met a less photogenic food. Not that I'm an expert photographer. Or working with professional equipment. But I'm particularly bad at capturing an image of something stuffed between two slices of bread. You should try taking a picture of that sandwich you packed for lunch sometime and see how it goes. Then you'll relate.

I had some leftover bacon in my freezer and kept thinking about how I had to make this sandwich before the end of tomato season. I'm trying to eat as much as possible of what's left of summer right now. I always looks forward to fall, but all the berries, tomatoes, and sweet corn will be sorely missed in a month or so.

9/7/10: It's not very often that I eat bacon. Or fried eggs. But for this sandwich I'll make an exception. You've probably noticed by now that I strongly believe in using nutritious high-quality ingredients in my cooking. With a sandwich this simple, it makes all the difference. Fresh baked sourdough bread (whole wheat if available), juicy ripe tomatoes (mine came right from the farm!), nitrate-free bacon, organic brown eggs (I could go on and on about how awesome local pastured eggs are), silky bibb lettuce, a (small) dollop of real mayonnaise, fresh garlic, garden-grown chives. I know, it's not every time of year you can have such fantastic fresh ingredients. That's what makes this a treat. So don't wait- make this sandwich right now before summer tomato season slips away. It's too sensational to miss.

B.E.L.T. (Bacon, Egg, Lettuce, Tomato) Sandwich

INGREDIENTS
4 slices whole wheat sourdough bread, lightly toasted
4 slices bacon, cooked until crisp
2 large eggs
bibb lettuce
tomato, thinly sliced
2 Tbsp. mayonnaise
1 tsp. garlic, grated
fresh chives, chopped (to taste)
salt and freshly ground pepper, to taste

DIRECTIONS
1. In a small bowl, stir to combine mayonnaise with garlic and chives. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat a large skillet over medium-high heat. Lightly grease with cooking spray. Crack each egg into the skillet and sprinkle with salt and pepper. Add a drizzle of water and cover. Cook until the eggs are done (I like a soft center.)

3. Spread mayonnaise on the lightly toasted bread. Season tomato slices with salt and pepper. Top each sandwich with two slices of bacon, a fried egg, lettuce, and tomato. Slice and serve.

Makes 2 sandwiches.

(Adapted from Kiss My Spatula)