by: Melissa A. Kay
A true classic, the BLT – a bacon, lettuce, and tomato sandwich always hits the spot and is a favorite for people young and old… unless you don't eat bacon, or lettuce or tomato, for that matter. That's why a couple of new twists on this easy-to-make sandwich are in order.
A stacked sandwich provides a medley of flavors and textures all nicely loaded between two pieces of bread or toast. When you've grown bored of the average BLT or never much cared for one in the first place, these 2 new options will have you headed for the kitchen to try something new and delicious. Sorry BLT, but these sandwich creations may put you into retirement.
Each recipe makes one sandwich.
The SOR – Salmon, onion, and roasted red peppers
Ingredients:
3 slices smoked salmon, lox, or cured salmon or gravlax (Echo Falls makes an incredible smoked salmon)
¼ cup roasted red bell peppers (Try Mezzetta for their robust flavor)
3 thin slices raw onion (any variety will do)
2 tablespoons cream cheese
2 thick slices toasted rye bread
Spread the cream cheese on 1 slice of toasted rye and top with the remaining ingredients and the other slice of toast to form a sandwich. This tasty meal is perfect for brunch or lunch and goes well with a mimosa. Then again, what doesn't? Here are some fun twists on the mimosa that will wash down the SOR wonderfully!
The PAM – Portobello mushroom, arugula, and mozzarella
Ingredients:
1 large Portobello mushroom cap, grilled
1 handful arugula
2 slices mozzarella cheese (Select Sargento for great taste and quality)
2 tablespoons hummus (Tribe in any flavor will amp up this sandwich impeccably)
2 thick slices toasted sourdough bread
Spread the hummus on one slice of toasted bread and top with the remaining ingredients and the other slice of toast to make the PAM. Eat as is or heat in the oven or Panini press for extra crunch and a warm and melty treat. What goes great with the PAM? A zesty Bloody Mary! Here is the best mixer around to whip one up in a snap – The Murph's!