B.E.L.T. Sandwich Recipe

I wanted to share a non-card with you today.  With a bounty of tomatos ready now, I can’t wait to try out this recipe that I got from a web site that I love to visit (http://kissmyspatula.com/).

… So, as I stood at the farmer’s market this weekend, chuckling to myself as I replayed the scene in my head, I nearly forgot what beautiful specimens I had in my possession.  BLT sandwiches are only made during the summertime tomato season in our house, so we take the small window of opportunity pretty seriously.  This year, the volume is turned up – way up.  This is the mother of all BLT’s.  Allow me to introduce the B.E.L.T. Sandwich. Bacon, Egg, Lettuce and Tomato.  Thick-cut, Free-Range, Bibb and Heirloom.  Go, Now, Make and Eat.

B.E.L.T Sandwich, serves 2
Inspired by the sandwich at Milk Bar in Chelsea Market

I love using Bibb or Butter lettuce for this sandwich because it has great flavor and the leaves are much more delicate and tender than most standard lettuces.  The garlic, herbs and maple syrup are a MUST.  Do not, under any circumstances, skip over these seemingly innocuous components as they are key to taking this sandwich from good to great.

Music Pairing: Joni Mitchell, All I Want (from the soundtrack of The Kids Are All Right)


  • 4 slices sourdough bread, sliced 1/2-3/4 inch thick
  • 4-6 slices good quality thick-cut bacon
  • Real maple syrup
  • 1 large heirloom tomato
  • Lettuce leaves from Bibb lettuce
  • 2 free range organic eggs
  • 1 tbsp unsalted butter
  • 1 large garlic clove, sliced in half
  • 1 tbsp mayonnaise
  • Fresh parsley and oregano leaves
  • Fleur de sel or kosher salt
  • Freshly cracked black pepper

Preparing the Bacon
Cook bacon in a skillet over low heat until crisp.  Drain on paper towels.  While still warm, brush lightly with maple syrup.  Set aside.

Frying the Eggs
Crack each egg into its own small bowl to check that the yolks aren’t broken.  In two, 6-inch non-stick skillets, melt half of butter over medium-high heat until it starts to bubble.  Pour 1 egg into each pan, being careful not to break the yolks.  Add a teaspoon of water to each pan and sprinkle with fleur de sel. Cook eggs for 3 minutes for a soft-cooked egg and 5-6 minutes for a firmer egg.

Assembling the Sandwiches
Lightly toast bread and rub with garlic clove while warm.  Spread a thin layer of mayonnaise on each toasted slice.  Carefully stack the lettuce, herbs, tomato, bacon and cooked egg onto one slice.  Sprinkle with freshly crack black pepper.  Top with second slice and cut in half.  Enjoy immediately.

… so – go try these out – I am going to… while I think about making a new card to post next!

Hugs to your day!

~ Gail

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