BLD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the pesto: Toast the pine nuts in a pan or in the oven, then let cool. Combine the parsley, basil, EVOO, cheese, pine nuts, garlic and chile pepper in a food processor and pulse until smooth. Season with salt and pepper.
- Char the bell pepper under a broiler or over a gas flame, turning occasionally. Place the pepper in a bowl, cover with plastic wrap and let cool. Peel off the charred skin, remove the seeds and slice.
- Place the sausages in a pan with 1/2-inch of water and drizzle a little EVOO over the top. Bring to a boil over high heat, then cover with a lid and reduce the heat to medium-high. Cook until the water has evaporated, then continue to cook until the casings crisp up in the oil.
- Meanwhile, in a second skillet over high heat, bring 2 inches of water to a boil. Salt the water and add the haricots verts. Boil for 2 to 3 minutes, then drain. Return the skillet to the heat and add a drizzle of EVOO over medium-high heat. Add the bacon and cook until browned and crisp. Add the onions and cook until tender-crisp, 3 to 4 minutes more. Add the haricots verts and toss to combine. Season with salt and pepper.
- Heat a griddle over medium-high heat. Spread the bread with a thin layer of butter on one side. Toast each piece, buttered-side down, then flip and toast the other side. Remove the bread and slather the grilled buttered tops with some of the pesto.
- Rub the griddle with a bit of butter and cook the eggs over easy.
- Arrange a few slices of roasted pepper on each piece of pesto toast and top with an egg. Serve with the sausages and haricots verts.
CLASSIC BLT SANDWICH
This is a sandwich that I crave a lot. I am just posting it because I couldn't find it posted already on the Zaar...I couldn't believe that! My ex-DH wondered how I make these, so I decided to post it and send him the recipe. Nothing fancy -- just the real, simple, unabridged version. UPDATE: After reading Peg629's review, I have tried it that way, with one slice of toast spread with yellow mustard, and I must say it really, really makes an exceptional BLT! Such a subtle difference, yet genuinely makes a superior BLT, in my opinion! (Thank you Peg629 for that awesome suggestion!)
Provided by Stacky5
Categories Lunch/Snacks
Time 15m
Yield 4 sandwiches, 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook bacon until crispy, then drain on paper towels.
- Toast the 8 slices of bread.
- Spread 1 tablespoon mayo on each slice of toasted bread. (More or less, to taste).
- Add 1 slice of lettuce to 4 pieces of mayo-spreaded toast.
- Add 2 slices of tomato on top of lettuce.
- Arrange 3 slices of bacon evenly on top of tomato. (Break bacon slices in half to fit, if needed.).
- Add 1 slice of lettuce on top of bacon.
- Put the remaining 4 pieces of mayo-spreaded toast on top to finish the sandwiches.
- Enjoy!
- NOTE: I also like to butter the toast slices before adding the mayo -- higher in fat, but tastier, in my opinion!
BLT
The basic classic: bacon, lettuce, and tomato -- nothing fancy, just delicious. (I personally use fake vegetarian bacon these days, and it's still really good!)
Provided by MOTTSBELA
Categories Meat and Poultry Recipes Pork
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Arrange the cooked bacon, lettuce, and tomato slices on one slice of bread. Spread one side of remaining bread slice with the mayonnaise. Bring the two pieces together to make a sandwich.
Nutrition Facts : Calories 438.8 calories, Carbohydrate 28.8 g, Cholesterol 44.8 mg, Fat 27.8 g, Fiber 2 g, Protein 17.9 g, SaturatedFat 7 g, Sodium 1254.8 mg, Sugar 4 g
THE BEST BLT DIP
I cannot go to a gathering, event or party without someone asking me if I brought my BLT dip...a crowd pleaser! Have your guests dip the toast triangles in the dip and wait for the ooh's and ahh's. The toast is what makes this recipe a genuine BLT impersonator!
Provided by Christine
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 25m
Yield 25
Number Of Ingredients 7
Steps:
- In a large skillet, brown entire pound of bacon until crisp, placing cooked strips on paper towels to absorb grease.
- For best results, finely chop bacon in a food processor or with a hand blender, but finely chopping by hand will also work.
- In a large mixing bowl, blend bacon, tomato and jar of mayonnaise. Add half the container of sour cream, blend well. Add more sour cream by spoonfuls, until the mixture isn't overwhelmed by the taste of mayonnaise (you'll be left with about a cup or so of sour cream, typically). LIGHTLY coat the top of the mix with garlic powder, and blend. Add a dash of salt and pepper to taste. Toast the bread, then cut into fours.
Nutrition Facts : Calories 474.8 calories, Carbohydrate 12.2 g, Cholesterol 42.2 mg, Fat 45.7 g, Fiber 0.5 g, Protein 5.2 g, SaturatedFat 12.2 g, Sodium 480.8 mg, Sugar 1.8 g
THE BLD BY JEFF MAURO
We are on a paleo/gluten free diet so sandwiches really are not our thing. But when I watched the Foodnetwork with Jeff Mauro and saw this I had to make the pork. It is amazing! Makes a great roll up in a corn tortilla or if you are all paleo an excellent salad! I always adjust ingredients to fit my diet but this is the original recipe
Provided by joytosew
Categories Lunch/Snacks
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sandwich Build:.
- 4 croissants, sliced in half horizontally.
- Horseradish mustard.
- 4 large eggs, cooked sunny side up.
- 2 cups Homemade Sour Cream and Onion Chips, recipe follows.
- Directions.
- Preheat the oven to 300 degrees F.
- Liberally sprinkle all sides of the short ribs with salt and pepper. Heat a large Dutch oven over medium-high heat and add the oil. Sear the short ribs on all sides until browned, 3 to 4 minutes per side. Once seared, set aside on a plate. Add the carrots, garlic and onions to the pot with the short rib drippings and season with some salt and pepper. Cook the vegetables until they turn golden brown, 10 to 12 minutes. Add in the tomato paste and cook for 1 minute more. Add the wine and deglaze the pot, scraping up any developed fond (all the delicious brown bits) from the bottom. Bring the wine to a simmer and season with some salt and pepper. Add the thyme, bay leaf and short ribs and any leftover juices from the plate the short ribs were resting on. Cover the pot and transfer to the oven until the meat is fork tender, 2 to 2 1/2 hours. Turn the short ribs one time during the cooking process after about 1 hour of cooking.
- Once the short ribs are tender, remove them from the braising liquid and set aside to cool. Skim the fat off the top of the braising liquid. Then strain the liquid through a fine mesh sieve and bring to a simmer until it is reduced by half, about 8 minutes (to yield about 2/3 cup of reduced sauce). Remove the meat from the bone and cut in half horizontally to fit on the croissant.
- For the sandwich build: Lightly toast the croissants and then schmear some horseradish mustard on the bottom half of the croissant. Place the slices of short rib on top of the mustard and drizzle with some of the reduced sauce. Top with a fried egg and then a nice pile of the chips. Repeat with the remaining ingredients.
- Read more at: http://www.foodnetwork.com/recipes/jeff-mauro/the-bld-recipe/index.html?oc=linkback.
Nutrition Facts : Calories 206.4, Fat 7, SaturatedFat 0.9, Sodium 70.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.7, Protein 1.4
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