The Bacon Goat Lettuce Tomato Sandwich
The Bacon Goat Lettuce Tomato Sandwich
A cheesy take on a classic BLT
You’ve heard of a BLT, but how about a BGLT? In this case, the G stands for goat cheese, because we’re topping off our version of this famous sandwich with a hearty spread of smoky chevre. Rivers Edge Up in Smoke is a ball of creamy, woodsy bliss that’s been delicately wrapped in maple leaves, and we’ve spread a dollop of it on toasted bread to add a touch of savory tang to the trio of crispy bacon, crunchy lettuce, and bright, fresh tomato.
The Bacon Goat Lettuce Tomato Sandwich
A cheesy take on a classic BLT - Prep Time : 10 min
- Cook Time : 10 min
- Total Time : 20 min
- Makes 2 Sandwiches
Ingredients
- 4 slices Pullman or sourdough bread
- 1 ea. Rivers Edge Up In Smoke, 4 oz.
- 1 Large heirloom tomato
- 4 slices Benton’s Smoked Bacon, 16 oz.
- ½ head of Iceberg lettuce
Directions
- Cook your bacon in a skillet by heating over medium and slowly rendering the fat to achieve a crispy texture.
- Alternatively, preheat the oven to 350 F and place slices of bacon on a foil lined sheet pan. Cook for 15 minutes or until crispy and browned to your liking.
- Toast the slices of bread and while the bacon cooks and unwrap the Up In Smoke.
- Immediately upon removing the bread from the toaster or broiler, spread the cheese evenly across each slice and allow to slightly melt into the bread.
- Thinly slice or shred the iceberg lettuce on a box grater.
- Slice the tomato into thick coins.
- Build each sandwich by placing a mound of shredded lettuce on top of the Up In Smoke-covered slice of toasted bread.
- Lay two slices of bacon on top of the lettuce and follow with two slices of tomato after that.
- Place the remaining slice of bread over top the sandwich, cheese side-down to complete.
- Slice and enjoy!
