Bacon, Double A and T Sandwiches

I have lost my vim. Have you seen it? I am sure I've left it in a good place...

I could say it was the weekend I pulled together my last Daring Baker's challenge - when I did the challenge, tried making homemade chicken stock for the first time, whatever we were eating that weekend AND preparing to have friends over for dinner the next night. I could easily blame that weekend (and I mostly do), because I haven't been in the mood to cook since (but believe me, I've tried anyway, and nothing has tasted right). As I was telling Dave, I need to get a wife to make ME dinner for a while, and then I'll be right as rain. But then I went and sprained my foot. And because of that, couldn't go to the gym, which has left me lethargic. Luckily, I have had two very nice days in a row at the gym, so things are on the up-and up!

While I made these sandwiches for dinner in early July, and these photos are of the sandwiches I re-made the next morning for breakfast, I think they would be perfect to break me out of my funk. Seeing as how avocados, arugula and bacon are three of my favorite foods, I don't see why not. Added the second go round is a nice over-easy egg... I know, sneaky of me - but it was breakfast after all!! The mayo was a really nice touch - something I wouldn't have thought of on my own, but was glad to have. You'll end up with plenty for more than the two sandwiches it's supposed to dress, but that's ok, cause you can just make more sandwiches!

I cannot say enough good things about this cookbook. It has become my new go-to book for dinner, and I have made almost a dozen things (if not more) and have yet to be disappointed. The recipes are creative and easy to prepare - and are just plain delicious. Prepare yourselves to see many more of Jeanne Kelley's creations - I have a stockpile!

Enjoy your weekend!!


Bacon, Double A and T Sandwiches
c/o Blue Eggs and Yellow Tomatoes, by Jeanne Kelley
http://www.amazon.com/Blue-Eggs-Yellow-Tomatoes-Recipes/dp/0762431830/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1215393679&sr=1-1

Adding the double-A – arugula and avocado – to the traditional BLT makes the perfect sandwich! Any leftover mayonnaise can be saved for later use on other sandwiches.

Yield: 2 sandwiches

Mayonnaise:
½ cup mayonnaise, preferably organic
2 tablespoons Dijon mustard
1 green onion, minced
1 garlic cloves, minced

Sandwiches:
6 slices (about 6 ounces) applewood-smoked bacon
4 slices country-style white or sourdough bread
1 avocado, sliced
1 large tomato, sliced
Salt and pepper
1 cup arugula leaves, lightly packed

To make the mayonnaise: Combine the mayonnaise ingredients in a small bowl. (Can be made several days ahead. Cover and refrigerate.)

To assemble the sandwiches: Cook the bacon to desired crispiness in a heavy, large skillet. Drain well.

Lightly toast the bread. Spread two pieces of toast with a thin layer of the mayonnaise. Top with avocado and tomato slices, dividing them evenly. Sprinkle the tomatoes with salt and pepper to taste. Arrange 3 slices of bacon atop the tomatoes. Divide the arugula between the sandwiches. Spread the remaining slices of toast with the mayonnaise and place atop the sandwiches. Press the sandwiches gently to compress. Cut each sandwich in half and serve.