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To Build a Better BLT

17 Aug
To Build a Better BLT

20140817_134641-EFFECTS

As I have stated in previous post NOTHING gets me more jazzed than fresh summer produce. It’s not just the fruit and vegetables, it’s the people, it’s the open air shopping, the farmer’s markets, the little gems you find along the highway and in the produce stands. I found a SOLID WINNER just a few miles down the road from my house. A little place called Jazzi’s Flower Center. The produce was full and well stocked, but more importantly the man who was running the place at the time was very eager, helpful and pleasant to deal with. When I asked if he had fresh basil, he quickly grabbed his scissors walked around and snipped me some. You just can’t get much fresher than that. That’d be his hand in the picture below.

*Note: we enjoyed these with our Habanero Aioli. I highly recommend it.

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And boy did they have Indiana home grown tomatoes.

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Now back to what I was there for. A trademark summer meal is the classic BLT, I wanted to pull as much of the fresh taste of summer out of it as I could while combining it with my passion for grilling and BBQ.

What to expect: By grilling the tomatoes you reduce the moister and intensify the tomato flavor. The fresh basil really pops, bringing the freshness to a whole new level. The onion will gain you some depth in flavor while the provolone cheese pulls it all together. A hit of light fruit wood smoke gives it a wonderful outdoor flavor and leaves no mistake about where it was cooked. Of course bacon does what bacon does…… just taste GREAT.

What you’ll need: yield 6 great sandwiches.

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1lb thick cut bacon

3 large ripe firm tomatoes

2 large sweet onions (like candy onions)

1 large handful of fresh basil

1 stick of unsalted butter

1 loaf of firm bread of your choice

6 slices of provolone cheese

Salt and pepper

Begin by setting your grill up for indirect cooking.

While your coals are coming up to temperature finley slice your basil using the chiffonade technique.

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Slice your tomatoes and onions into at least 1/8 inch thick slices.

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On top of each onion slice add basil, then top with the tomato. Season it well with salt and pepper, then add a little more basil.

Place on the grill in the void between the piles of coals.

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Let cook with lid on until the onion is soft and the tomato has began to take on a deeper red color. About 20 minutes.

Place the cheese on top of the tomatoes cover and let cook another minute, until cheese is melted.

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Spread coals for direct cooking. Butter one side of the bread and place it on the grill, while it’s searing butter the other side.

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Once the bread is done add your bacon, the grilled tomatoes, lettuce and your choice of dressing. Set back and enjoy the wonderful bounties that these long summer days have to offer.

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Remember what you cook is not nearly as important as who you cook it with.

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7 Comments

Posted by on August 17, 2014 in Uncategorized

 

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7 responses to “To Build a Better BLT

  1. Patrons of the Pit

    August 18, 2014 at 11:41 am

    Wow man! What a great idea. That’s a sammich worthy! It is well to see you are enjoying the summer’s bounty whilst it’s still there. I can already hear the winter processes churning up way of the arctic, and note how the sun is a wee bit swifter to set each day. Not that the dark winter nights will stop us from our appointed grilling, but more what a glorious luxury this time of year is to those of us who have BBQ’d on the dark side of the moon.

    Golly, I’ve rambled some.

    Take care, Mr Dodd!

    Liked by 1 person

     
    • mrdodd

      August 18, 2014 at 8:17 pm

      As we sat out there letting the Weber work her magic, cooking hat pulled down, dogs playing, I commented to my son, “Just think, 6 months ago we were waist deep in snow and it was a balmy -20.”

      Like

       
  2. Dennis

    August 18, 2014 at 6:33 pm

    This just screams for some nice thick pan-fried sourdough!
    – Dennis, Life Fermented Blog

    Liked by 1 person

     
    • mrdodd

      August 18, 2014 at 8:14 pm

      We were close to that. Seared sourdough on the grill. Does that count?

      Like

       
  3. David

    August 20, 2014 at 1:49 pm

    I read an article a few weeks ago about grilling tomatoes for a jacked up Bloody Mary. Now I see you grilling them up for BLTs….this looks like something that needs to be in my tool kit! Looks like I’m grilling some ‘maters this weekend 🙂 Thanks for sharing!

    Liked by 1 person

     
    • mrdodd

      August 20, 2014 at 4:55 pm

      When my sister-inlaw was little she loved it when I would grill her some tomatoes. This recipe just kind of evolved from that. Thanks for reading and the positive feedback.

      Like

       

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