The beginning of summer traditionally marks that time of year when we start to crave BLT sandwiches made with fresh ingredients.
So ignoring Tomatogate 2008, today I threw caution into the wind and made a BLT for lunch. But not only did my BLT have tomatoes on it (vine ripened – supposedly safe – if not Joe Albertson will be hearing from me), but I also used sun-dried tomato bacon from Broadbent Hams. How do ya like that, Mr. Salmonella?
This was my first time tasting Broadbent’s sun-dried tomato bacon – I was given a sample to take home when I visited their facility a couple weeks ago. There are two important things about frying this kind of bacon so that you don’t burn off the flavor: LOW and SLOW. The sun-dried tomato flavor is very subtle, but it does add a slight tangy flavor to the bacon.
The BLT – always great way to kick off the summer season.