Saturday’s lunch was one my favorite meals in a while. And its construction was mostly unintentional.
That morning, I had purchased some lettuce (for salad) and tomatoes (for fun). As I was scrounging around considering my lunch options, I noticed there was also some leftover sourdough bread and bacon from Christmas festivities.
A thought popped into my head.
“B. L. T.”
It had been months since my last BLT (bacon, lettuce, and tomato) sandwich. Within 20 minutes, that streak would come to an end.
So I fried up a few slices of bacon (Applegate Farms), cut up some cheddar cheese, tomato, and lettuce, then added leftover organic turkey between two pieces of lightly toasted sourdough bread (Breadsmith).
Served alongside Terra chips, the resulting lunch was spectacular.
- Bacon (Applegate Farms Sunday bacon)
- Roma tomato (organic)
- Romaine lettuce leaves
- Sliced turkey (Natural/organic)
- Cheddar cheese
- Sourdough bread