It’s nearing the end of tomato season and what better way to savor summer’s harvest than a bacon, lettuce and tomato sandwich. This trio of flavors builds a masterpiece that highlights the season’s bounty and holds endless options for embellishing the original. What’s the most important ingredient in a BLT? This is debatable, so we’ve put together a list of our favorite ingredients to stack up one fantastic sandwich.
“There’s nothing more flavorful than a local BLT – I keep it traditional.” – Colin, Kimberton Cafe Chef.
Stack it up with our Favorites
• Local Heirloom Tomatoes
• Local Hydroponic Butterhead Lettuce
• Local Country Time Bacon
• Sir Kensington Chipotle Mayonnaise
• Lancaster Food Company Rye Bread
Make it Vegetarian
Vegan Coconut Bacon
- 2 tbsp SAN-J tamari
- 2 tbsp Bragg’s organic apple cider vinegar
- 1 1/2 tbsp Tree of Life maple syrup
- 1 1/2 c coconut flakes (or shredded, unsweetened coconut)
- 1 tsp organic paprika
- Preheat the oven to 325 degrees.
- Whisk the tamari, vinegar, and syrup in a medium sized mixing bowl.
- Add coconut and mix until it’s all evenly coated.
- Allow the coconut to absorb the marinade for at least thirty minutes.
- Spread the coconut evenly over a foil or parchment lined baking sheet and sprinkle with paprika. Bake for 10-15 minutes, or until the coconut is golden and smells fragrant.
TIP: To keep pieces of coconut bacon from falling off your sandwich, we suggest spreading hummus or an avocado over your toast to hold all the ingredients together.
Adapted from Gena Hamshaw’s blog, Choosing Raw.