The 2.0
The BLT has long been an American favorite. But let's be honest, it needs a facelift. The 2.0 is our modern take on the classic that has graced sandwich boards for decades. It has everything: sweet, salty, gooey, crunchy, and just a little kick at the end. We start with a bagel. Make sure you pronounce it bag-gull. Bay-gull makes you sound like a rube. Here is our bagel:
Next, very lightly apply some mayo... and a bacon weave! That's right, we're serious about the bacon part. Note the expert construction:
Textbook craftsmanship. Now we take some cucumbers and spinach, about this much:
And stick it in a food processor, turning it into a nice spinach and cucumber puree:
Next we season the puree with salt, pepper, and cayenne pepper for a little kick! Then generously apply the puree to the bacon foundation:
And finally, we add some roasted pepper. Roasting a pepper is much easier than you might think. Turn your oven up to about 500 degrees, toss it on a pan and put it in the oven for about 15 minutes, then flip the pepper and put it on the other side for another fifteen minutes. Take it out of the oven and put it in a covered bowl for about 15 minutes, then take it out, remove the charred skin and the seeds, and cut it into strips. Like so:
We then put a very light bit of mayo on the other half of the bagel, and voila! We've created the next incarnation of the classic BLT, which doesn't have any L or T.
The combination of the crunchy, savory bacon and the slightly spicy puree with the sweet roasted red pepper is fantastic, and we believe you'll agree. We hope you take the time to give this a shot, we certainly had a good time making it. Enjoy!
Foodies Never Die. That is all.