261. BLT on a STICK

serves 1


2 slices bacon
2 slices square white sandwich bread, crusts removed
1 tablespoon mayonnaise
Black pepper in a mill
1 slice of iceberg lettuce, 4 inches by 4 inches by 1 1/2 inch thick
4 ripe cherry tomatoes, preferably Sweet 100s

Fry the bacon until it is just crisp and drain on a brown paper bag. Cut the ends of the bacon so that the slices are perfectly straight. Cut each piece into four 1-inch squares. Set aside.

Toast the bread until it is golden brown. Spread half the mayonnaise on both pieces of toast, and grind a little pepper on top. Set the lettuce on one piece of toast, and trim the edges to make an exact fit. Cut the toast with the lettuce into four equal squares. Cut the second piece of toast into squares of the same size.

Put one of the toast-and-lettuce squares on a toothpick, with the lettuce facing up. Add a piece of bacon, pressing it down onto the lettuce. Add a tomato, and another piece of bacon, and a second piece of tomato, mayonnaise side down. Repeat until four squares have been made. Serve immediately.


courtesy of: Gordon's House of Fine Eats, Florida Street, San Francisco, California / The BLT Cookbook, by Michele Anna Jordan. New York: HarperCollins, 2003. pp. 28-29