The grilled rubbish and the BLT are two classic, cherished sandwiches on their own, so why not combine them into one indeed better sandwich? Enter the Grilled rubbish BLT — truly the stylish of both worlds. You get brickle , caloric chuck and melted rubbish from one and hoarse bacon, juicy tomatoes, and crisp lettuce from the other.
I have eaten numerous of these now, and can say with confidence that this mongrel is succulent!
The Stylish rubbish for Grilled rubbish
With my numerous times of grilled rubbish- timber experience, I have learned that using shredded rubbish is the way to go because it melts easier than slices or any other cuts.
I like to use a medium sharp cheddar rubbish for this form so that it stands up to all of the other constituents without overpowering them. But if you are particularly bounden to American rubbish for the gooeyness that only it can give, I clearly will not judge
RECIPE :
SERVINGS : 4 Sandwiches
INGREDIENTS :
- 8 slices sourdough bread
- 4 tablespoon unsalted butter, at room temperature
- 8 ounces (2 cups) shredded cheddar cheese
- 2 slicing tomatoes (such as beefsteak, Brandywine, or Cherokee purple), sliced 1/4-inch thick
- 8 to 12 slices cooked bacon
- 12 leaves butterhead or other crispy lettuce
- Kosher salt and black pepper
METHOD :
1- Melt the cheese :
For each sandwich, spread 1 tablespoon butter on one side of two pieces of bread. Place the bread buttered-side down in a large skillet or on a griddle over medium-low heat. Sprinkle 2 ounces (1/2 cup) shredded cheese evenly over both slices. Cook until the cheese has melted and the bread is crisp, about 2 minutes.
2- Assemble the sandwich :
Remove from the skillet. Layer one side with 2 to 3 pieces of bacon, the slices from half a tomato seasoned with some salt and pepper, and 3 leaves of lettuce. Close the sandwich. Repeat for remaining sandwiches. Slice in half and eat warm.
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