Green goddess bacon, lettuce and tomato sandwich recipe
With a gazillion seasonal recipes flooding the Internet -- Thanksgiving and Chanukah collided last week, Christmas and New Year's recipes are piling up, and elaborately-decorated sugar cookies just might take over the planet -- I'm here to offer you, quite simply, the very best bacon, lettuce and tomato sandwich I've ever tasted. I can't take credit for it; that honor belongs to Picco, a little pizza restaurant across the street from my house in Boston. Their BLT is off the menu until tomato season next summer, but I couldn't wait that long to have it again, and I don't want you to wait, either. Spring for a single out-of-season heirloom tomato at the market, if you must; this BLT is worth it. Salty, garlicky, herby green goddess dressing seduces the crisp bacon, juicy tomato and crunchy lettuce in a way that plain old mayonnaise cannot. Two pieces of toasted or grilled bread (Picco chars theirs in wood-fired ovens) hold it all together. Stairway to BLT heaven, I promise.
Green goddess bacon, lettuce and tomato sandwich
Sandwich inspired by Picco Restaurant in Boston; dressing adapted from this recipe on Simply Recipes. Makes 4 sandwiches; can be multiplied (dressing makes enough for 10-12 sandwiches).
For the dressing:
2 tsp anchovy paste
2 small cloves garlic
3/4 cup mayonnaise
3/4 cup sour cream
1/2 cup fresh flat-leaf parsley
3 scallions, white and green parts, roughly chopped
Juice of 1 lemon
1/4 tsp kosher salt
1/4 tsp fresh black pepper
For the sandwiches:
8-12 slices center-cut bacon (2-3 per sandwich, to taste)
8 slices rustic white or sourdough bread
4 leaves of romaine lettuce
2-3 medium, ripe tomatoes
In a blender, combine all ingredients for the dressing, and process until smooth. Set aside. (Can be made up to a week in advance, and stored in the refrigerator.)
Preheat the oven to 400°F. Line a rimmed baking sheet with aluminum foil. Set the bacon out in a single layer in the pan. When the oven is hot, place the pan in the oven, and cook for 12-15 minutes, until the bacon is as crisp as you like it. Remove from the oven, and drain the bacon on a plate covered with paper towels.
To assemble the sandwiches: Toast the bread in a toaster or on a panini press. Set out the 8 slices on the counter. Slather all of the slices with dressing. Top 4 of the slices with lettuce, bacon, and tomato. Close the sandwiches, cut in half with a serrated knife, and serve.
More bacon, because bacon makes everything better:
Bacon, lettuce and tomato salad with creamy basil dressing
Bacon jam and cheese panini
Zucchini, bacon and feta quiche
Smoky shrimp, corn and bacon chowder
Other recipes that use these pantry ingredients:
Italian-style chicken with capers, anchovy and tomatoes, from The Italian Dish
Heirloom tomato salad with shallots and anchovy dressing, from Girl Cooks World
Fregola sarda with a tomato, anchovy, chilli and olive sauce, from Cooksister
BLT naan pizza with bacon, arugula and tomato, from Cookin' Canuck
Bacon lettuce and tomato BLT spring rolls, from White on Rice Couple