B.A.A.T.

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don’t trust a person who doesn’t love, or at least appreciate a good sandwich. just don’t. let me tell you why:
1. they don’t know how to get down and dirty with food. a sandwich doesn’t need utensils, it’s hand to mouth consumption. a person that doesn’t appreciate this is a prude. rid your life of them.
2.  bread is like edible tupperware. those two glorious slices of bread make all ingredients portable. a person that doesn’t appreciate a sandwich, doesn’t appreciate convenience. they will only make your life harder.
3. virtually anything can be made into a sandwich. you can get so crafty with your leftovers, and it’s so economical. which means, a person who doesn’t love a good sandwich is not only lacking in creativity, that person is also a spendthrift. you don’t need that drama.

so, my fellow sandwich lovers, meet the BAAT, the BLT’s sexier, sassier cousin- my favorite sandwich of all time (grilled cheese doesn’t count).

it is bacon! it is avocado! it is arugula and tomato! all of which get to love up on each other in between two slices of brioche bread. the sandwich is savory and sweet and tart and creamy. today,  i’ll be sharing the recipe with you. just picture that i’m drake and thank me later.

*all ingredients + wine may be sourced at whole foods

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B.A.A.T.

yields 4 servings

1 pkg uncured bacon
8 1″ slices of brioche (can be substituted for hard dough bread or challah bread)
2 oz arugula
1 avocado, halved then sliced
1 tomato, halved then sliced
3 Tbsp mayonnaise
Maldon sea salt flakes
freshly ground black pepper

method:

1. preheat oven to 400 degrees fahrenheit. line a sheet tray or baking dish with aluminum foil.

2. slice the pack of bacon in three, so that each rasher of bacon is cut into thirds. arrange in baking dish and and bake for approximately 12-15 minutes, or until bacon is crispy and the bacon fat has rendered.

3. remove bacon and cool on a plate lined with paper towel. dip each slice of bread in bacon fat and arrange in baking dish. return dish to oven. once the bread is toasted, remove the dish from the oven; approximately 3 mins.

4. remove bread from dish. spread mayonnaise on bread then layer with tomato.  season the tomato slices with sea salt, add bacon, then layer the avocado slices on top. season the avocado with black pepper, add arugula and last slice of bread.

5. enjoy with a glass of rosé.

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laurent miquel père et fils cinsault syrah 2013 is an excellent pairing. the wine is refreshing and has a good amount of sourness that complements the fattiness of the bacon and avocado well. the strawberry and watermelon on the palate pairs well with the spiciness of the arugula. this rosé is perfect for warmer weather; fruity but dry.

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here’s a tune to jam out to while you cook!

 

photos by Herbert Yuen

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Comments

  1. I like this!!

  2. Imma try this..hope it turn out good

  3. Brittany says:

    I’ll def try this! Sans the hog lol

  4. Brittany says:

    From when I need to try this!

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