The Fat Cat Blt Recipes

THE BEST BLT (BACON, LETTUCE, AND TOMATO) SANDWICHES WITH SPECIAL SAUCE

Steps:

• Heat a skillet over medium heat until warm. Add a few slices of bacon and cook until crisp on both sides. Remove to a paper towel lined plate to drain while you cook the rest of the bacon.
• Toast the slices of bread, buttering the outside of the slices. Buttering the bread is optional.
• Mix all the sauce ingredients in a bowl.
• Assemble the sandwiches: spread one slice of bread with a generous amount of BLT sauce. Lay a couple slices of bacon over the sauce, top with a slice or two of tomato and a few pieces of lettuce. Top with another piece of toasted bread and serve.

THE SS B.L.T.

Steps:

• Preheat the oven to 400 degrees F.
• Evenly space the bacon on a baking sheet lined with a wire rack and bake until crispy, 15 to 18 minutes. Drain the bacon on paper towels, reserving the bacon fat from the pan. Reduce the oven temperature to 350 degrees F. Once cooled, finely mince the bacon.
• For the caper spread: In a bowl, combine the cream cheese, capers, chives and honey mustard, and season with salt and pepper. With a rubber spatula, mix all the ingredients until combined. Adjust the seasoning if necessary.
• For the sandwich build: Cut the crusts from the bread. Brush slices on one side with the reserved bacon fat and transfer to the oven to warm through, about 5 minutes. Smear the fat side of four slices with some caper spread. Layer with 1 1/2 ounces of smoked salmon, some red onion, tomato, minced bacon and arugula. Top with another slice of bread and cut each sandwich into thirds, to make finger sandwiches.

GZ'S ULTIMATE BLT

Steps:

• Preheat the oven to 375 degrees F.
• Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
• Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
• Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
• In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.

CLASSIC BLT SANDWICH

Steps:

• Cook bacon until crispy, then drain on paper towels.
• Toast the 8 slices of bread.
• Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
• Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
• Add 2 slices of tomato on top of lettuce.
• Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
• Add 1 slice of lettuce on top of bacon.
• Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
• Enjoy!
• NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!

THE FAT CAT BLT

Steps:

• Using my recipe "Unfried Fried Green Tomato/Squash", fix and bake green tomatoes. While tomatoes are baking, fry bacon until crisp; do not over cook. Set aside. Tear off numerous slices of lettuce, approximately 6; wash leaves and dry. Drain bacon. Butter and toast bread.
• TO ASSEMBLE: 1)Spread small amount of spicey mayo on insides of bread 2)Layer with lettuce 3)Layer 3 slices of bacon across lettuce 4)Place two fried tomatoes on top of lettuce 5)Layer with lettuce 6)Layer with 3 slices of bacon across lettuce 7)Place one fried tomato on top of lettuce centering over prior two tomatoes under it 8)Layer with lettuce 9)Top with remaining 2 slices of bacon
• Open your mouth wide and enjoy!!