My fabulous Twitter buds (and there are many) decided to throw a Friday BLT luncheon. Our mission was to virtually meet each other for “lunch”, each bringing our own spin on the classic BLT Sandwich. Of course, my week was crazy and all of my fancy plans went out the window. I had planned on making a Pasta with Bacon and Tomato in a Creamy Parmesan Lettuce Sauce, but it wasn’t gonna happen. And maybe that was for the best because the more I thought about it, the more I wanted this classic sandwich to remain, a classic sandwich. I didn’t want to get too far away from what makes this diner classic so special. So, I decided to combine it with another classic sandwich, egg salad. Et voila! There you have it folks, my BLT&E sandwich. Enjoy!
8 hard boiled eggs, chopped (I swear by this method)
4 slices of bacon, cut into 1/2 inc pieces
3/4 c mayonnaise
salt and pepper to taste
1 tsp dried mustard you can use dijon or regular mustard in place of the dried)
4 pieces of whole wheat bread, toasted
4 pieces of romaine lettuce, cut in half
1 large tomato, diced
1.Hard boil your eggs according to this method.
2. In a medium frying pan over medium heat cook bacon for 6-8 minutes or until crisp. Allow to drain on paper towel.
3. In a medium bowl combine, chopped eggs, mayonnaise, salt, pepper and mustard.
4. Place a romaine leaf on each of the 4 slices of toast and distribute egg salad evenly. Sprinkle each with bacon and chopped tomato. Top with the remaining romaine leaves and toast slices.