Ahhh, the BLT. Classic sandwich. I do enjoy the original version, but why not play around a little when there are so many possibilities?! Some personal BLTish favorites:
- goat cheese, prosciutto, tomato, and arugula on challah
- fried egg (over easy), applewood smoked bacon, tomato, butter lettuce, Muenster cheese on sourdough
I had some crab in the refrigerator, but wasn’t quite sure what I wanted to do with it. I had already made some delicious crab cakes once before, but I was in the mood for something a bit less labor-intensive this time. Though there a lot of ingredients, this is an easy sandwich to whip together! Easy enough for a weeknight meal, but special enough for the weekend because of the crab.
I think my next seafood sandwich will be a lobster roll. Any of you Midwesterners ever made one? And where can I buy frozen lobster meat? I want the easy route for the meat, but I’ll make everything else from scratch…
Crab BLT, makes 2 sandwiches
Adapted from Phillips Foods website
8 oz. crab meat
1 Tbsp. lemon juice
1 1/2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 tsp. fresh dill, chopped
4 slices sourdough bread, thick-sliced
2 Tbsp. butter, softened
1/2 cup brie, rind trimmed, sliced
1 cup arugula
6 slices applewood smoked bacon, cooked
1/2 avocado, peeled and sliced 1 1 tomato, sliced
In a medium bowl, fold together crab meat, lemon juice, mayonnaise, mustard and dill.
- Brush sourdough slices evenly with butter on one side. Flip two of the slices, and mound the unbuttered sides evenly with brie, arugula, bacon, avocado, tomato, and crab meat mixture. Top with remaining two bread slices, buttered sides up.
- Grill sandwiches in a large skillet over medium heat for 4-5 minutes per side, or until bread is toasted and cheese has melted. Cut in half and enjoy!
I served this with a favorite in our house, Kettle brand salt and vinegar chips, and an ice-cold home-brewed Kölsch. Mmmmmm. I think this would also be great with New Belgium’s summer brew Somersault.