The Washington Post - 28.08.2019

E10 EZ EE THE WASHINGTON POST.WEDNESDAY, AUGUST 28 , 2019

1 serving

Here’s a sandwich where it doesn’t pay to go too far off script. Good bacon,

good tomatoes and good mayo, tweaked ever so slightly for extra flavor impact,

turn this diner staple into a desk lunch worth savoring.

Try to get a sturdy loaf of bread, such as a country or Italian white.

MAKE AHEAD: The Sriracha mayo can be made and refrigerated several days

in advance.

From Voraciously lead writer Becky Krystal.

Ingredients


2 slices white bread


2 slices thick-cut bacon, baked or pan-fried,

drippings reserved


1 tablespoon mayonnaise


1 teaspoon Sriracha


2 to 3 slices ripe tomato, sprinkled with salt


2 to 3 leaves green leaf lettuce

Steps


Brush one side of each slice of bread with the

bacon drippings. Toast the greased side for a

few minutes, either in a skillet or under the

broiler set on high, until golden brown. In a

small bowl, mix together the mayo and

Sriracha. Spread half the Sriracha mayo on

each of the toasted bread sides, then assem-

ble the bacon, tomato and lettuce between

the slices of bread.


VARIATIONS: Peach instead of, or in addi-

tion to, tomato. Leave the Sriracha out of the

mayo. Try a different kind of lettuce —

classic iceberg and butter are both good.

Nutrition | Per serving: 480 calories, 14 g protein, 47 g

carbohydrates, 25 g fat, 6 g saturated fat, 25 mg cholesterol,

900 mg sodium, 5 g dietary fiber, 8 g sugar

Recipe tested by Becky Krystal; email questions to

[email protected]

STACY ZARIN GOLDBERG FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POST

BLT

WITH

SRIRACHA

MAYO

lunch