California BLT

To round out my special sandwich feature this month, I thought I'd leave you with my favorite sandwich ever!  Yes, I'm talking about the BLT.  I've always been a fan of this classic, but, upon moving to California last summer, I discovered a new (to me, anyway) variation.  While this sandwich is a nod to a cute little cafe introduced to me after a morning at the Farmers Market, my inspiration is really a combination of no less than four versions of this sandwich that I'm equally in love with!

2 slices good quality sourdough bread

olive oil, for drizzling

1 tablespoon good mayo

2 tablespoons pesto

torn romaine

1 tomato, sliced into 1/4-inch thick slices

4-6 slices bacon

1 avocado, peeled and sliced

Preheat the broiler to high.  Drizzle one side of each slice bread with olive oil.  Place on a sheet pan, oiled side up, under the broiler.  Toast bread until golden, flip, and toast the un-oiled side one minute more.

Meanwhile, heat a skillet over high heat and fry bacon, turning as necessary, until crispy.  Remove from heat and drain on a paper towel.

Assemble the sandwiches:  On the non-oiled side of each slice bread, spread mayonaise, and then pesto.  On one piece of bread, pile the lettuce, tomato, bacon, and finally avocado.  Top with remaining slice bread, pesto side down.

Chow down.  You can thank me later.

Makes one sandwich.