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.

Ingredients

• Bacon (Applegate Farms Sunday bacon)
• Roma tomato (organic)
• Romaine lettuce leaves
• Sliced turkey (Natural/organic)
• Cheddar cheese
• Sourdough bread

The only somewhat-expensive item pictured was the bacon, which cost $6 for 12 ounces, but could easily have fed 4 people. Organic pepper jack cheese does cost a bit more than standard pepper jack cheese, but is worth the bump in fee.

Estimated cost of food pictured below: $4

Check out the Flickr photo page for a larger image version.

(1) Semi-omelet includes grazing-fresh eggs, organic pepper jack cheese (purchased at Foods For Living), roma tomatoes from Owosso Organics, jalapeno pepper from Owosso Organics, and organic mushroom from Meijer.

(2) Natural thick-sliced bacon purchased at Foods For Living. Vegetarian-fed, humanely-raised pigs from an Iowa farm. No nitrates added! Brand name escapes me right now.

(3) Honey whole wheat bread purchased from Great Harvest Bread company (Okemos, Michigan), with a little bit of real butter and natural blackberry jam.

(4) Seasoned roasted organic potatoes (mixed varieties) from a farm in Dewitt, Michigan.