It’s a tradition around our house that as soon as the first ripe tomato is picked from the garden breakfast the next morning is a bacon, lettuce and tomato sandwich. And with each bite I’m wishing that the sandwich would never end. Afterall it is the best sandwich in the world and what tastes better than the first home-grown vine-ripened tomato::::sigh. Served with an ice cold glass of orange juice and a slice of Rocky Ford cantaloupe it’s an award-winning meal.
This year I planted two Early Girls, one Beefsteak, some sort of who knows what kind of cherry tomato plant (the marker from the greenhouse mistakenly indicated it was an Early Girl), One Better Boy, one Patio and then I got daring and on impulse picked up a yellow Brandywine plant at Whole Foods, (which by the way has yet to produce a single bloom).
So what’s your story Early Girls? The first ripened tomato, picked on July 30, came from the big beautiful Beefsteak plant rather than quicker producing Early Girl plants. Sometimes I think these plants have a mind of their own.
So how do you build the best sandwich in the world? Here’s how we do it.
- Thick slice your delicious and prized first fresh garden tomato. Lightly salt and set aside
- Fry 8 slices of good quality thick sliced bacon (4 slices bacon for each sandwich)
- Toast 4 slices of OroWeat Oat Nut Bread
- Best Foods Mayonnaise
- iceberg or butter Lettuce
Slather each slice of warm toast with mayonnaise. Arrange 4 slices of bacon for each sandwich. Add that thick slice of garden tomato. Top with lettuce and the other mayo slathered piece of toast. Slice on the diagonal.
Bacon Lettuce and Tomato Sandwiches…It’s What’s for Breakfast.
