Tweaking the traditional BLT

bookclubNot that a bacon, lettuce and tomato sandwich ever needs tweaking, but Frances McReyholds managed to pull it off at bookclub last night, and produced an appetizer which will be permanently on my entertaining menus.

Everyone pulled out pencil and paper to get the directions.  We totally forgot about the book.

Frances kind of made up the recipe as she went along. But they were beautiful as well as delicious.  See Ginger Jones’ plate at left – the BLTs are in the center.

Here’s what she did.  From 6-8 slices of white bread (depending on how many you want to serve) she cut rounds with a scalloped cookie cutter.

She spread each round with mayonnaise and topped with ripe, yet firm tomatoes roughly the same size as the bread. She placed coarsly chopped bacon on top of tomato and sprinkled all with Italian seasoning, salt and pepper and a spoonful of Parmesan cheese.  She ran them in the oven and baked until bread was crisp and cheese bubbly.  Yummo!

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