Tuesday, November 4, 2014

Kaleonaise Bacon, Lettuce & Tomato {BLT Sandwich}

I've undergone Been blessed with 10 years of marriage and finally entirely understand a postcard I received in my early 20's of a retro Anne Taintor postcard displaying a 1950's husband and wife duo standing in front of the refrigerator with the tagline: male refrigerator blindness claims another victim. As a newly married woman I was completely clueless to the meaning of the postcard. Male refrigerator blindness? Odd, but OK, whatever you say - married people are weird. Fast forward 10 years, Travis in front of a (seriously) bursting fridge and apparently there is "nothing to eat." Aha! Refrigerator Blindness - it's a thing! A real thing! May all men be eyes wide open when BLT's with Kaleonaise are in the fridge. Amen.
Yet another flashback - to my Dad's garden - in August. Best place to be. Ever!
I can't help it - let's keep flashing back. Remember when I was in paradise just one month ago? That's 30 days. Or 720 hours. Or 43,200 minutes. Or 2,592,000 seconds. Promise the math is good.
Tell me... What have you been cooking? 


Kaleonaise Bacon, Lettuce & Tomato {BLT Sandwich}
based off the recipe from 50 Shades of Kale

Yield: 2 Sandwiches

1/2 pound bacon
4 slices of crusty, seedy bread
Butter, for toast
2 medium-sized tomatoes, sliced
1/4 - 1/2 head of lettuce (depending on preference)
Kosher salt and freshly ground black pepper
2 tablespoons kaleonaise (recipe below)

Place the bacon single-layer in a cold (preferably) cast-iron skillet. Place skillet over moderate heat. Watch bacon carefully, flipping with a fork when brown on one side. You may need to occasionally flip pieces to fully crisp up the bacon. Once bacon looks a teensy bit underdone, transfer to a paper towel-lined plate to sop up excess fat. 

Note: Make sure to save your cooled, but not yet hardened bacon fat in a Mason jar for potatoes and other such deliciousness later! Refrigerate covered for up to 6 months. 

Meanwhile, toast up some bread until golden brown. Slather with butter. Swipe on the kaleonaise. Don't be shy. 

Assemble the sandwiches. Lay out buttered bread and top with lettuce, bacon, and tomato. Season tomato with salt and pepper. Top with another piece of bread. Yum.

Kaleonaise

2 garlic cloves, peeled
2 cups chopped kale
1/2 teaspoon sea salt
1 cup mayonnaise
Zest and juice of 1 lemon

Working with a food processor will be easiest here. Turn on your food processor and feed the garlic cloves down the chute while it's running, run until the cloves are finely chopped. Add kale and pulse until finely chopped. Add in salt, mayonnaise, zest and lemon juice. Pulse to combine until smooth and creamy. Refrigerate for up to 2 weeks.