really good BLT

Processed with VSCO with f2 preset

Are you guys bucket-listers? What’s still left on your list for the summer? Is it heirloom tomatoes? You’d better get to it! The beginning of August always catches me off-guard. Time, it just keeps a-flying.

The good thing about August is that, once we’ve gotten over our anxiety over the impending arrival of fall and, in a larger sense, the continual ticking of time, we can slow down and fully appreciate and enjoy the sweetness of this month. And a sweet month it is, indeed. I mean, look at those tomatoes!!! And that leafy lettuce!!! I went on a leisurely little jog to the local farmers’ market this morning, gawked over the beautiful veggies, and treated myself to an overpriced juice on my walk back. I’ve got a few more fun trips left this summer and lots more beaching and outdoor chilling to do before it gets too cold. It’s going to be a good month. It’s the little, simple things sometimes, ya know? Hope you have a great August too. Let’s enjoy these sweet summer moments while they last! At the very least, make yourself some delicious food- like this BLT- with all this pretty summer produce!

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

Processed with VSCO with f2 preset

really good BLT

  • Servings: 4-6
  • Print


1 loaf good focaccia bread (I baked my own using Trader Joe’s Buttermilk Pancake Mix and substituting onion powder for the garlic powder, and fresh thyme for the rosemary)
4-6 leaves of fresh green lettuce
1 medium sized heirloom tomato
8 strips of bacon, cooked
Chipotle-lime aioli (recipe below)

1. If baking your own bread, make according to your favorite recipe! Cut into 4-6 buns, then carefully slice horizontally so that you have two slices per bun for your sandwiches.
2. Prep other ingredients: mix up chipotle-lime aioli (if not already done ahead of time), wash lettuce and tomato, cut tomato into slices, cook bacon.
3. Assemble sandwiches: spread chipotle-lime aioli on insides of each slice of bread. On top of bottom slice for each sandwich, place lettuce, then bacon, then tomato. Stack top slice of bread on top.

chipotle-lime aioli

1/2 cup light or olive-oil based mayonnaise
1/2 cup plain Greek yogurt
1 Tbsp adobo sauce
1 clove garlic, finely minced
Juice from 1/2 lime

1. Mix all ingredients together in a small bowl or jar with a spoon. Ensure ingredients are mixed well!
2. Store in a sealed container in the refrigerator.



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