Okay, I confess I've never been impressed with a BLT....until now! I have a favorite salsa verde cheese sauce that is to DIE for, so of course, I thought I'd do some merry magic and add it to a BLT. Oh my gosh, this sandwich is one I am craving...right now! I want to eat it everyday! My son-in-law likes food without frills. He doesn't really like my crazy concoctions sometimes because I blend too many ingredients together. I asked if he wanted a salsa verde bacon sandwich and he said he was not hungry. I made the sandwich posted below for my daughter and she insisted he take a bite. (He was out smoking a pork shoulder for dinner.) He immediately asked, "Can I have one? I thought she was making something else!" I am really proud of this sandwich and will consider serving it to judges at the World Food Championships in 2014. I think it is a winner!
BLT Sandwich with Fresh Salsa Verde Cheese Spread
- 12 ounces Applewood Smoked Bacon, thick
- 1 large poblano pepper, about 4-5 ounces
- 2 cups tomatillos, husks removed, quartered
- 3 medium green onions, cut in 2-inch pieces
- 3 large garlic cloves
- 1 cup cilantro leaves
- 1 teaspoon sea salt
- 6 ounces French goat cheese
- 4 ounces cream cheese
- 8 slices herb and garlic Italian bread, or bread of choice
- 4 large green leaf lettuce leaves
- 2 large beef steak tomatoes, or Heritage tomatoes, slice 1/4-inch thick
Do not preheat oven. Cut bacon slab in half. Arrange bacon slices on a large rimmed baking pan lined with foil. Place the pan in center of oven. Turn the oven temperature control to 400F. Check bacon after 17 minutes. If bacon is crispy and bacon fat has been rendered, remove from oven. If not, bake for 2-4 more minutes. The exact time will depend on the thickness of the bacon slices and how hot your oven bakes. Remove bacon slices from pan and blot with a paper towel; set aside.
Meanwhile, char all sides of Poblano pepper over gas burner or under broiler. Steam charred pepper in a bowl covered with plastic wrap. When cool enough to handle, scrap or peel off charred skin. Slice open and discard seeds, membrane, and stem.
Place poblano pepper, tomatillos, green onions, garlic, cilantro, and salt in food processor. Pulse until salsa consistency. Remove 1 cup of salsa verde from processor bowl, cover, refrigerate and serve with tortilla chips, if desired. Add goat cheese and cream cheese to the remaining salsa verde in food processor. Pulse until smooth. Using a spatula scrape salsa verde cheese spread from food processor into a bowl. (If cheese spread is made ahead of time, cover and refrigerate.)
Toast bread slices in toaster. Allow to cool 1 minute and spread all eight slices with a generous amount of salsa verde cheese spread. Stack equal amounts of lettuce, bacon, and tomato slices on 4 slices of toast. Top with remaining four slices of toast, cheese spread side down. Serve with tortilla chips and salsa verde green sauce. Yields: 4 sandwiches
As is, there will be enough salsa verde cheese spread to make 2 extra sandwiches, if needed. When making 6 sandwiches, add extra bacon, sliced tomatoes, and lettuce. Having a party? If making 12 sandwiches for a party, use the extra cup of green salsa and purchase double the amount of additional cream cheese and goat cheese. Of course extra sandwiches will mean extra bread, tomatoes, bacon, and lettuce! Shopping note: I bought a delicious $1.00 loaf of Herb and Garlic Italian Bread at the largest retailer store in America, you know, the one that has cheap prices and starts with a W! Check their bakery!