Summer BLTs

Sunday July 27

When Holt bought tomatoes at Findlay Market this past Saturday, the farmer selling them looked at the biggest one in the basket and wistfully said "that sure would make a great BLT." So Holt was inspired.

We built them on a base of his own fresh herb bread, using the usual and aforementioned subjects (lettuce from the garden, tomato thin-sliced, salted, and peppered), but also a couple of slices of provolone cheese. This was Barbara's idea, as she likes the contrast and sees no objection to making the trayf more trayf. She also layers the sandwich with smooth solids next to the bread to prevent crumbling: bread, mayo, cheese, tomato, bacon, lettuce from the garden, a final spread of mayo, and then bread. The succulent result wasn't quite as thick as a Dagwood special or a New York deli sandwich (God forbid!), but it was definitely a mouthful.