I'm aware this is a no-brainer, but how could I not add the BLT to a list of tomato recipes? Especially since one of my favorite things to do with fresh tomatoes (preferably still warm from being on the vine) is to eat them on really good bread with bacon, lettuce, mayo, some grainy mustard and sliced avocado.
And since I called this blog the LEFTOVERS Whisperer, I should probably admit that I made this sandwich with three different kinds of leftover bacon scraps and a loaf of stale bread that was so hard I could barely slice it. But after a light toasting and and some mayo, it was like new.
Here's a question about the BLT - CHEESE or NO CHEESE? Even though we had some sharp Tillamook on hand, I didn't want the dairy to overpower the tomatoes. What says you?