My Favorite Things...

One of my favorite foods is a delicious sandwich.  There are so many possibilities of meats, veggies, & cheese combinations that can be made into a myriad of handheld creations.

I guess I love the versatility of a sandwich, it can be hot or cold, with melted cheese, sauced, or not, there are just so many options, even for those with food restrictions or vegetarians.  Some of my favorite sandwiches don't have any meat at all.

But today, I will share with you a little sandwich recipe that has bacon, and as we all know, you can never really go wrong with bacon.  It's really just a glammed up BLT, but I like the Californian and Italian twist, which is totally me, being half Italian and born and raised in Cali.

The picture doesn't really do it justice, but you can imagine all the flavors and textures of this yummy sandwich.



Here's the recipe, although you can change up the ingredients to suit your personal tastes...

Lisa's Italian-Cali BST

Sourdough Baguette
Goat Cheese log
Fresh Spinach
Apple Smoked Bacon, cooked ( I use the baked method on a sheet pan in 400 degree oven to desired crispiness)
Red onion, sliced
Avocado, sliced
Bruschetta (recipe below)
1 - 2 tsp. Olive Oil per sandwich

Cut and split the baguette to desired size for each sandwich.  Brush lightly with olive oil and toast on grill pan, outdoor grill, or under the broiler for just a few minutes.  Spread warm bread with goat cheese on top and bottom pieces.  Layer 2-3 slices bacon, avocado, bruschetta, red onion and finally the spinach.  Slice in half and ENJOY!!

Bruschetta
4 med. or 6 sm. fresh tomatoes, evenly diced in small pieces*
3-6 cloves fresh garlic, finely chopped
1/4-1/2 C. fresh, Italian, flat-leafed parsley, finely chopped
2-3  fresh basil leaves, finely chopped
1/4 C. Extra Virgin Olive Oil (Approx., add amount you desire for juiciness)
Sea Salt & Freshly ground pepper to taste

Combine all ingredients in a med. glass bowl.  Taste for seasoning.   Allow to sit for a few minutes at room temp. for the flavors to really meld.  Leftovers can be kept in fridge and used on toasted bread, or as a condiment for chicken, fish, eggs, or combined in sauces, either fresh or cooked.  It's a very versatile flavor addition to almost any dish.

*Note:  Find the closest thing to homegrown tomatoes for this recipe if you cannot grow your own.  Try Farmer's Markets, or "on the vine" type in grocery stores.

I hope you enjoy this scrumptious, flavorful sandwich as must as I do!