| It all began in 1st Century B.C. Rabbi Hillel the Elder is recorded to have created the Passover tradition of sandwiching a mixture of chopped nuts, apples, spices and wine between two matzohs to eat with bitter herbs. But it wasn’t until the 1700s that we began to call collaborations of meat, cheese and bread “sandwiches.” Whether it was the Earl of Sandwich or the author Edward Gibbons who deserves credit for the word “sandwich,” it does appear that the English have full claim to the invention of modern day sandwiches as we know them. In 1840, Englishwoman Elizabeth Leslie actually introduced the sandwich to Americans in her cookbook, Directions for Cookery. And thanks to the prominence of sliced bread in America’s bakeries during the 1900s, sandwiches quickly became a staple in the diet of working people and children’s school lunches. I am a huge fan of sandwiches. Give me some shaved ham, salami, pastrami, Swiss cheese, Provolone, or just about any other kind of sandwich makings and I will be a very happy camper. Couple it with a pickle, some potato chips, potato salad...I could go on and on but it really just starts to make me too hungry.
As the weather gets nicer (and warmer) and summer finally sets in, you won’t find too many people who want to sit down and eat a huge, steaming hot meal. Sitting at home on a Saturday morning and starting to feel my stomach grumble, I decided it was time to rummage around in the refrigerator to locate something to make a meal out of. Lucky for me the first things I came across were a loaf of bread, a head of lettuce, a package of bacon and a bunch of tomatoes. Perfect, I thought - time for a BLT. And so this recipe was born. It’s much too good to keep all to myself so I hope you enjoy it as much as I did.
Farmers’ Markets
Perfectly in season and absolutely delectable, there is nothing quite like having deliciously fresh ingredients at home to partake of. Whether you need ingredients for a salad or want something like squash, corn on the cob or baking potatoes to accompany the rest of your meal, you are certain to find plenty of appetizing fruits and vegetables to make your mouth water at your local farmers’ market. Not only will you usually find some of the best produce around, but you are also supporting your local community and helping to ensure that some of the smaller farms around your area are able to stay in business.
Between 1994 and 2004, the number of farmers’ markets in America has risen from 1,755 to 3,706; a staggering 111 percent.
Wondering where you can find the nearest farmers’ market in your area? Visit www.ams.usda.gov/farmersmarkets to find out where you should be buying your produce every week. Many larger markets also have their own webpages such as Dallas, Texas (www.dallasfarmersmarket.org); Portland, Oregon (www.portlandfarmersmarket.org); Los Angeles, California (http://www.farmersmarketla.com). A listing of markets in the UK can be found at www.farmersmarkets.net.
Oh So Easy BLT
Sandwich Ingredients:
2 slices of bread (white or wheat are usually best)
6 slices of bacon, cooked until crisp
3 slices of tomato (about 1/3 inch thick)
A few pieces of lettuce
World’s Best BLT Mayo
World’s Best BLT Mayo:
1 cup mayonnaise
1/4 cup extra virgin olive oil
1 clove of garlic, minced
Dash of fresh ground salt and pepper
Preparation
strong>Mayo: Whisk all ingredients together. Makes 1 1/4 cups. Store remaining mayo in the refrigerator for later.
Sandwich: Spread mayo over both pieces of bread. Layer bacon, lettuce, and tomatoes (sprinkle a little salt across the slices to really bring out their flavor) on top of one slice of bread. Top with second bread slice, cut in half and devour. |
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